Lamb
Lamb Biryani
Lamb Biryani is a South Asian biryani with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.
Lamb
Lamb Rogan Josh
Lamb Rogan Josh is a Indian curry with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
About This Recipe
Lamb Rogan Josh is a Indian curry with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Heavy saucepan or kadai
- ✓ Wooden spoon
- ✓ Chef knife and chopping board
- ✓ Measuring spoons
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Prepare the ingredients: Weigh and cut all ingredients for Lamb Rogan Josh; keep the lamb ready before heating the pan.
- Cook the onion: Heat the oil over medium heat and cook the onion for 7–10 minutes until soft and evenly golden.
- Add ginger and garlic: Stir in the ginger and garlic and cook for 1 minute without browning them.
- Bloom the spices: Add the dry spices and stir for 30 seconds until aromatic.
- Reduce the tomato: Add the tomato and cook until the masala is thick, glossy and no longer watery.
- Coat the main ingredient: Add the lamb and stir until evenly coated with the masala.
- Simmer: Add the measured stock, coconut milk or water and bring to a gentle simmer.
- Cook to doneness: Cook whole lamb cuts to at least 63°C followed by a 3-minute rest, or longer for slow-cooked tenderness.
- Adjust the sauce: Reduce uncovered if thin, or add hot stock a little at a time if too thick.
- Finish and rest: Taste, adjust salt and acid, add fresh herbs or garam masala and rest for 5 minutes before serving.
Chef Notes & Tips
Chef tip: complete the mise en place before cooking Lamb Rogan Josh. Control the heat rather than rushing, taste only with a clean spoon and use a thermometer when the recipe includes meat, poultry or seafood.
Ingredient Substitutions
- ↔ Lamb cut → another cut suited to the same cooking time
- ↔ Lamb stock → vegetable stock
- ↔ Dairy yogurt → unsweetened plant yogurt
Food Safety & Doneness
Cook whole lamb cuts to at least 63°C followed by a 3-minute rest, or longer for slow-cooked tenderness. Keep raw lamb separate from ready-to-eat ingredients and refrigerate leftovers within 2 hours.
Serving & Plating
Spoon into a warm shallow bowl, keep the sauce glossy and finish with fresh herbs or the listed garnish.
Storage
Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.
Nutrition & Dietary Information
Calories: 620 kcal
Protein: 39 g
Carbohydrates: 36 g
Fat: 32 g
Approximate nutrition per serving; values vary with brands, trimming and serving size.
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