Lamb in Fragrant Garlic Cream Sauce (Rogan Josh)

Recipe by P48422
READY IN: 6hrs




  • Put the ingredients for the marinade except the ghee into a food processor and blend until finely pureed.
  • Pour the marinade over the lamb, the pour the ghee over it.
  • Mix thoroughly to coat the lamb pieces, then cover and let the meat marinate at least 1/2 hour at room temperature, or 2 hours in the fridge.
  • Transfer the meat and the marinade into a large dutch oven.
  • Bring the contents to a boil over med-low heat, reduce the heat and simmer, covered, until the lamb is very tender (about 2-2 1/2 hours depending on the quality of the meat).
  • Stir frequently to prevent the sauce's sticking to the bottom of the pan and burning.
  • Heat the 4 tbl ghee in a small frying pan on high heat.
  • When it is very hot, add the garlic, and fry for 15 seconds stirring very rapidly.
  • Add the cardamom, cumin, and garam masala.
  • As soon as the spices begin to sizzle and become fragrant (3-5 seconds), turn off the heat and pour the spiced butter and spices over the meat.
  • Add the cream and stir to combine the ingredients.
  • Allow the lamb to then rest at room temperature for 2 hours.
  • When ready to serve, taste for salt, then reheat the meat until piping hot and serve.
  • Note: sometimes too much moisture evaporates during cooking which causes the ghee to separate from the sauce; If that happens, add a little milk or water, a tbl at a time, until the fat is re-incorporated back into the dish; Don't degrease since the ghee is a flavoring for the dish.
  • Note 2- Rogan Josh improves in flavor with keeping, so I usually make it the day or two before I plan to serve it; It will keep in the fridge for 3 days, and freezes well.
  • Note 3- serve with basmati rice.