Equipment
Ingredients
Lamb Rogan Josh Base
- 800 g lamb shoulder, diced into 3cm cubes
- 45 g ghee, solid
- 2 onion, finely sliced
- 4 garlic cloves, minced
- 15 g ginger root, grated
- 200 g plain yogurt, whisked
Rogan Josh Spices
- 15 g kashmiri chili powder
- 8 g ground fennel seeds
- 8 g ground coriander
- 6 green cardamom pods, slightly crushed
- 1 cinnamon stick
- 4 cloves, whole
- 400 ml water
Bombay Potatoes
- 600 g baby potatoes, halved
- 5 g mustard seeds, black or brown
- 5 g turmeric powder
- 5 g cumin seeds
- 1 green chili, finely sliced
- 30 ml vegetable oil
- 15 g fresh coriander, chopped
Nutrition (per serving)
Method
Heat ghee in a Dutch oven over medium-high heat. Add cinnamon stick, cloves, and cardamom pods, frying for 30 seconds until fragrant.
Add sliced onions and sauté for 10-12 minutes until they turn a deep golden brown.
Stir in garlic and ginger, cooking for 1 minute. Add the diced lamb and sear for 5-7 minutes, turning occasionally until browned on all sides.
Reduce heat to low. Stir in Kashmiri chili powder, ground fennel, and coriander. Immediately add the whisked yogurt one tablespoon at a time, stirring vigorously to prevent curdling.
Pour in water, season with salt (approx 5g), and bring to a gentle simmer. Cover and cook on low heat for 80-90 minutes until lamb is tender.
While lamb cooks, place potatoes in a saucepan, cover with cold water and a pinch of salt. Boil for 10-12 minutes until just tender but not falling apart. Drain and let steam dry.
Heat vegetable oil in a large skillet over medium heat. Add mustard seeds and cumin seeds. When they crackle, add green chili and turmeric.
Add the boiled potatoes to the skillet. Toss gently to coat in spices and fry for 5-8 minutes until edges are crisp and golden.
Fold fresh coriander into the potatoes. Adjust salt to taste. Serve the hot lamb curry alongside the spiced potatoes.
Chef's Notes
- For the deepest red color without excessive heat, use authentic Kashmiri chili powder. If using standard chili powder, reduce quantity by half and add paprika for color.
- Allowing the boiled potatoes to steam dry completely before frying is crucial for getting crispy edges; wet potatoes will just steam in the skillet.
- The 'Rogan' (oil) rising to the top of the curry is a sign of a well-cooked dish; do not skim this off as it carries the flavor essence.
- If the lamb is tough after the allotted time, add a splash more water and continue simmering. Shoulder cuts vary in connective tissue density.
Storage
Refrigerator: 3 days — Flavors deepen significantly the next day.
Freezer: 2 months — Freeze the lamb stew only; potatoes texture may degrade upon thawing.
Reheating: Reheat lamb gently on the stove. Re-crisp potatoes in a hot skillet.
