Lamb Rogan Josh with Naan (Print Version)
Tender lamb cooked in a spiced curry served alongside soft, golden naan bread.
# Recipe Ingredients:
→ Lamb Rogan Josh
01 - 1.76 lbs lamb shoulder, cut into 1 inch cubes
02 - 3 tbsp vegetable oil or ghee
03 - 2 large onions, thinly sliced
04 - 4 garlic cloves, minced
05 - 1 inch piece fresh ginger, grated
06 - 1/2 cup plain yogurt
07 - 14 oz canned chopped tomatoes
08 - 2 tbsp tomato paste
09 - 1/2 cup water
10 - 1 tsp salt, or to taste
→ Spices
11 - 2 tsp ground coriander
12 - 2 tsp ground cumin
13 - 1.5 tsp Kashmiri chili powder or mild paprika
14 - 1 tsp ground turmeric
15 - 2 tsp garam masala
16 - 1 tsp ground fennel
17 - 4 green cardamom pods, lightly crushed
18 - 1 cinnamon stick
19 - 4 whole cloves
20 - 1 bay leaf
21 - 1/2 tsp freshly ground black pepper
→ Naan
22 - 2 1/3 cups all-purpose flour
23 - 1 tsp sugar
24 - 1/2 tsp salt
25 - 1/2 tsp baking powder
26 - 1/2 tsp instant yeast
27 - 1/2 cup warm water
28 - 1/4 cup plain yogurt
29 - 2 tbsp vegetable oil
30 - 2 tbsp melted butter, for brushing
# Directions:
01 - In a large bowl, combine lamb with yogurt, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric, and 1/2 tsp salt. Mix well, cover, and refrigerate for 30 minutes to 2 hours.
02 - Heat oil or ghee in a heavy-bottomed pot over medium heat. Add sliced onions and cook, stirring frequently, until deep golden brown, about 10 to 12 minutes.
03 - Add garlic and ginger; sauté for 1 minute until fragrant. Incorporate all spices including cardamom, cinnamon, cloves, bay leaf, fennel, garam masala, chili powder, remaining coriander, cumin, turmeric, and black pepper. Stir constantly and cook for 1 to 2 minutes.
04 - Add marinated lamb pieces and increase heat to medium-high. Brown all sides for 5 to 7 minutes.
05 - Stir in tomato paste and chopped tomatoes. Cook for 5 minutes, scraping the pot to loosen any browned bits.
06 - Pour in water and bring to a boil. Reduce heat to low, cover, and simmer for 90 minutes, stirring occasionally, until lamb is tender and sauce thickens. Adjust salt to taste.
07 - In a bowl, whisk together flour, sugar, salt, baking powder, and instant yeast. Add warm water, yogurt, and oil; mix into a soft dough. Knead for 5 to 8 minutes until smooth. Cover and let rise in a warm place for 1 hour.
08 - Divide dough into 4 to 6 pieces. On a floured surface, roll each piece into an oval shape about 3/8 inch thick.
09 - Heat a skillet or griddle over medium-high heat. Cook each naan for 1 to 2 minutes per side until puffed and golden brown spots appear. Brush with melted butter while warm.
10 - Plate the lamb curry alongside freshly cooked naan. Enjoy immediately.
# Expert Advice:
01 -
- The lamb becomes so tender it practically falls apart, soaking up every bit of that deep, aromatic sauce.
- Homemade naan is easier than you think and tastes a hundred times better than store-bought.
- This is the kind of dish that makes your kitchen smell incredible and your dinner guests think you spent all day cooking.
02 -
- Dont skip browning the onions properly, pale onions mean a pale, flat-tasting curry.
- If the sauce looks too thick during simmering, add a splash of water, it should be rich but not pasty.
- Let the naan dough rise in a warm spot, cold dough wont puff up the same way in the pan.
03 -
- Toast your whole spices in a dry pan for 30 seconds before adding them to the curry, it brings out a deeper, nuttier flavor.
- If your naan isnt puffing in the pan, your heat might be too low, crank it up and watch for those beautiful bubbles.
- Taste the curry toward the end and adjust the salt, the tomatoes and yogurt can dull the seasoning as everything cooks down.