Lamb Rogan Josh

By Sprig Originals ✓ · cooked up in Sprig

A one-pot Kashmiri braise built on whole spices bloomed in hot ghee, sweet fried onions and yogurt stirred in off the heat so it stays silky instead of curdling. Boneless lamb shoulder gets fall-apart tender in about 90 minutes, and Kashmiri chili gives the gravy its famous deep red glow without much heat.

Ingredients

• 3 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes
• 1 1/4 tsp kosher salt
• 1 tbsp grated fresh ginger
• 1 tbsp grated garlic

• 3 tbsp ghee
• 2 tbsp neutral oil
• 4 green cardamom pods, lightly crushed
• 2 black cardamom pods
• 1 cinnamon stick (3 inch)
• 4 whole cloves
• 2 bay leaves
• 1 tsp cumin seeds

• 2 large yellow onions, thinly sliced
• 3 tbsp Kashmiri chili powder
• 1 tbsp ground fennel
• 1 1/2 tsp ground ginger
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 1/4 cups whole-milk plain yogurt, at room temperature
• 2 tsp kosher salt, plus more to taste
• 2 1/2 cups hot water

• 1/2 tsp garam masala
• 1/4 tsp ground mace
• 1 pinch saffron threads, steeped in 2 tbsp hot water
• 2 tbsp chopped cilantro
• Basmati rice or naan, for serving

Instructions

1. Toss the lamb cubes with 1 1/4 tsp salt, the grated ginger and grated garlic in a bowl. Let sit at room temperature for 20 minutes while you slice the onions and measure the spices. Pull the yogurt out of the fridge now — it must come to room temperature or it will split later.
2. Heat the ghee and oil in a 6-quart Dutch oven over medium heat. When the fat shimmers, add the green and black cardamom, cinnamon, cloves, bay leaves and cumin seeds. Bloom for 45 to 60 seconds, swirling the pot, until the cumin sizzles steadily and the cardamom smells sweet and perfumed. Do not let the spices darken past a light bronze.
3. Add the sliced onions and 1/2 tsp of the salt. Cook over medium heat, stirring every couple of minutes, for 15 to 18 minutes, until the onions are deeply golden and jammy at the edges. If they threaten to scorch, add a tablespoon of water and scrape the bottom.
4. Raise the heat to medium-high and add the lamb in a single layer, scraping in any marinade. Cook for 8 to 10 minutes, stirring only every 2 to 3 minutes, until the lamb has lost its raw color and picked up brown patches. The pot will release liquid first; keep going until that liquid cooks off and you hear active sizzling again.
5. Turn the heat to low. Add the Kashmiri chili powder, ground fennel, ground ginger, coriander and turmeric and stir constantly for 45 seconds — just long enough to wake the spices in the fat. Low heat matters here: Kashmiri chili scorches fast and turns bitter.
6. Now temper the yogurt. Slide the pot off the burner entirely and let it cool for 1 full minute. Whisk the room-temperature yogurt smooth in a bowl, then add it to the pot in three additions, stirring vigorously for 20 seconds after each, so it emulsifies into the fat and spices rather than sitting in curds.
7. Return the pot to medium-low heat and cook, stirring often, for 5 to 6 minutes, until the yogurt tightens around the lamb and you see droplets of red-tinted fat at the edges. Keep the heat gentle and never let it reach a hard boil at this stage.
8. Add the hot water and the remaining 1 1/2 tsp salt. Bring to a bare simmer, cover, and cook over low heat for 60 to 75 minutes, stirring every 20 minutes, until the lamb is fork-tender and shreds under light pressure. If the gravy looks tight before the lamb is done, add 1/4 cup hot water at a time.
9. Uncover and simmer 5 to 10 minutes more to reduce the gravy to a loose, glossy sauce that coats the lamb — it should not be soupy. Stir in the garam masala, mace and the saffron with its soaking water. Taste and add salt as needed.
10. Turn off the heat, cover, and rest 10 minutes so the fat rises and the spices settle. Fish out the cinnamon stick, bay leaves and black cardamom pods if you like, scatter with cilantro, and serve with basmati rice or naan.

Chef's tips

Nutrition (per serving, estimated)

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