By The foodoodle kitchen · Published September 20, 2026
Lamb Rogan Josh
Slow-cooked lamb in a deep red Kashmiri-style sauce that gets better with time.
Serves 4 · Prep 30 min · Cook 2 h · 2 h 30 min total · Medium
Free. Your copy goes into your household's Recipe Book, where you can edit it, plan it and cook it.
Ingredients
- 800 g lamb shoulder, cut into chunks
- 4 tbsp cooking oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 ginger, grated
- 2 tbsp Kashmiri red chili powder
- 1 tsp turmeric powder
- 2 tsp ground coriander
- 1 tsp garam masala
- 400 ml water
- 0 salt, to taste
- 4 fresh coriander leaves, for garnish (optional) (optional)
Allergies? foodoodle checks every recipe against your household's restrictions the moment you add it.
Method
- Heat oil in a large pot over medium heat. 5 min
- Add chopped onions and sauté until golden brown. 10 min
- Stir in minced garlic and grated ginger; cook for 2 minutes. 2 min
- Add lamb chunks, browning them on all sides. 15 min
- Sprinkle in the Kashmiri red chili powder, turmeric powder, ground coriander, and garam masala. 2 min
- Pour in the water and season with salt; bring to a simmer. 5 min
- Cover and let it cook on low heat for 1.5 hours, stirring occasionally. 1 h 30 min
- Garnish with fresh coriander leaves before serving. 2 min
