Entree: South Africa – Durban Indian – Lamb Rogan Josh (Slow-cooked spiced lamb curry in a fragrant red, yogurt-based sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 5 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) boneless lamb shoulder, cut into 1–1.5 in (2.5–3.8 cm) cubes
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 medium onions, thinly sliced, about 8 oz (225 g)
- 4 cloves garlic, minced, about 1 tbsp (15 g)
- 1½ tbsp (22 ml) fresh ginger, minced, about 5/8 oz (18 g)
- 1 cup (240 g) plain yogurt, whisked
- 2 tbsp (30 g) tomato paste
- 2 tsp (10 g) Kashmiri chili powder or sweet paprika for color
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1½ tsp (7.5 g) salt, adjust to taste
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) garam masala
- 2 bay leaves
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 small cinnamon stick (about 1.5 in (4 cm))
- 1 cup (240 ml) lamb or chicken stock, low-sodium
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1–2 tbsp (15–30 ml) water as needed to adjust sauce consistency

Show original ingredient measurements

- 2 lb (900 g) boneless lamb shoulder, cut into 1–1.5 in (2.5–3.8 cm) cubes
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 medium onions, thinly sliced, about 8 oz (225 g)
- 4 cloves garlic, minced, about 1 tbsp (15 g)
- 1½ tbsp (22 ml) fresh ginger, minced, about 18 g
- 1 cup (240 g) plain yogurt, whisked
- 2 tbsp (30 g) tomato paste
- 2 tsp (10 g) Kashmiri chili powder or sweet paprika for color
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1½ tsp (7.5 g) salt, adjust to taste
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) garam masala
- 2 bay leaves
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 small cinnamon stick (about 1.5 in / 4 cm)
- 1 cup (240 ml) lamb or chicken stock, low-sodium
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1–2 tbsp (15–30 ml) water as needed to adjust sauce consistency

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat the oil or ghee in a heavy-bottomed pot over medium heat. Add the bay leaves, crushed cardamom, cloves, and cinnamon stick; fry briefly until fragrant, about 30 seconds.
2. Add the sliced onions and cook, stirring occasionally, until deep golden brown, 12–15 minutes. Remove about 2 tbsp (30 ml) of browned onions for garnish if desired.
3. Add the minced garlic and ginger and sauté 1–2 minutes until aromatic. Stir in the tomato paste, Kashmiri chili powder, ground coriander, ground cumin, turmeric, and salt; cook 2–3 minutes, stirring so spices do not burn.
4. Increase heat to medium-high and add the lamb pieces. Sear the meat, stirring, until edges are browned, about 5–7 minutes.
5. Reduce heat to medium. Whisk a few tablespoons of the hot pan juices into the yogurt to temper it, then stir the tempered yogurt into the pot. Add the stock and bring to a gentle simmer.
6. Cover the pot and simmer gently for 1 to 1¼ hours, or until lamb is very tender, stirring occasionally. If the sauce becomes too thick, add 1–2 tbsp (15–30 ml) water as needed.
7. Stir in the garam masala and lemon juice, adjust salt and chili to taste, and simmer uncovered 5 more minutes to meld flavors.
8. Remove whole spices if desired. Garnish with chopped cilantro and reserved browned onions. Serve hot with steamed rice, naan, or roti.

1. Heat the oil or ghee in a heavy-bottomed pot over medium heat. Add the bay leaves, crushed cardamom, cloves, and cinnamon stick; fry briefly until fragrant, about 30 seconds.
2. Add the sliced onions and cook, stirring occasionally, until deep golden brown, 12–15 minutes. Remove about 2 tbsp of browned onions for garnish if desired.
3. Add the minced garlic and ginger and sauté 1–2 minutes until aromatic. Stir in the tomato paste, Kashmiri chili powder, ground coriander, ground cumin, turmeric, and salt; cook 2–3 minutes, stirring so spices do not burn.
4. Increase heat to medium-high and add the lamb pieces. Sear the meat, stirring, until edges are browned, about 5–7 minutes.
5. Reduce heat to medium. Whisk a few tablespoons of the hot pan juices into the yogurt to temper it, then stir the tempered yogurt into the pot. Add the stock and bring to a gentle simmer.
6. Cover the pot and simmer gently for 1 to 1¼ hours, or until lamb is very tender, stirring occasionally. If the sauce becomes too thick, add 1–2 tbsp (15–30 ml) water as needed.
7. Stir in the garam masala and lemon juice, adjust salt and chili to taste, and simmer uncovered 5 more minutes to meld flavors.
8. Remove whole spices if desired. Garnish with chopped cilantro and reserved browned onions. Serve hot with steamed rice, naan, or roti.