Kashmiri Lamb Rogan Josh with Garlic Naan

Kashmiri Lamb Rogan Josh with Garlic Naan

A classic rich and aromatic lamb curry featuring tender pieces of lamb slow-cooked in a vibrant red, complex sauce, beautifully complemented by saffron-infused basmati rice and warm, homemade garlic naan.

Dietary

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Ingredients

Instructions

  1. Marinate the lamb: In a large bowl, combine the lamb shoulder cubes, 1 cup plain whole milk yogurt, 1/4 cup ginger paste, 1/4 cup garlic paste, 1 tablespoon Kashmiri red chili powder, 1 tablespoon ground coriander, 2 teaspoons ground cumin, 1 teaspoon ground turmeric, and 1 teaspoon salt. Mix well to coat. Cover and refrigerate for at least 2 hours, or preferably overnight.
  2. Begin the curry: Heat 1/4 cup Ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 whole cinnamon sticks, 8 green cardamom pods, 6 whole cloves, and 2 bay leaves. Sauté for 30 seconds until fragrant. Add 2 finely chopped yellow onions and cook until softened and light golden, about 8-10 minutes.
  3. Brown the lamb: Increase heat to high. Add the marinated lamb to the pot and brown on all sides for 8-10 minutes. Reduce heat to medium. Stir in the 1 (14 1/2 ounce) can crushed tomatoes and 1/2 teaspoon garam masala. Cook for 5 minutes, stirring occasionally.
  4. Simmer the curry: Pour in 2 cups beef broth (or water) and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is fork-tender. Stir occasionally to prevent sticking. Season with additional salt if needed.
  5. Prepare saffron rice: Wash 2 cups basmati rice thoroughly until the water runs clear. Soak for 20 minutes, then drain. In a medium pot, combine the drained rice with 4 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes, until water is absorbed and rice is tender. Fluff with a fork and gently stir in the 1/4 teaspoon saffron threads steeped in warm water or milk.
  6. Make the naan dough: In a large bowl, dissolve 1 packet active dry yeast and 1 tablespoon sugar in 1 cup warm milk. Let sit for 5 minutes until foamy. Add 4 cups all-purpose flour, 1 teaspoon salt for naan dough, 1/2 cup plain yogurt for naan dough, and 2 tablespoons olive oil for naan dough. Mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1.5-2 hours, or until doubled in size.
  7. Cook the naan: Punch down the risen dough and divide into 7-8 equal pieces. Roll each piece into an oval or round shape about 1/4-inch thick. Mix 4 cloves minced garlic and 1/4 cup chopped fresh cilantro. Brush each naan with a little Ghee or oil and sprinkle with the garlic and cilantro mixture. Heat a cast-iron skillet or griddle over high heat until very hot. Cook each naan for 1-2 minutes per side until puffed and lightly charred.
  8. Serve: Ladle the hot Lamb Rogan Josh over the saffron basmati rice. Serve immediately with warm garlic naan.

Notes

Authentic Rogan Josh often gets its red color from a specific type of Kashmiri chili that provides color without excessive heat. If you cannot find Kashmiri red chili powder, use half paprika and half cayenne for color and heat, adjusting to your preference. Homemade naan adds a rewarding element to this meal, but store-bought naan or roti can be used to reduce preparation time.

Nutrition (per serving)