Prepare to tantalize your taste buds with the most mouthwatering Indian dish that will transport you straight to the vibrant streets of Kashmir! Lamb Rogan Josh Balti is not just a meal; it's an explosion of rich, aromatic spices that will make your kitchen smell like a gourmet restaurant and your dinner guests beg for seconds. This legendary dish combines tender, succulent lamb with a complex blend of spices that will turn an ordinary dinner into an extraordinary culinary adventure.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb lamb, cut into pieces
- 2 onions, finely chopped
- 2 tbsp ginger-garlic paste
- 2 tomatoes, pureed
- 1 tbsp yogurt
- 1 tsp red chili powder
- 1 tsp garam masala
- 2 tbsp oil
- Salt to taste
Instructions
- Begin by preparing all your ingredients. Cut the lamb into bite-sized pieces and set aside. Finely chop the onions and puree the tomatoes. Gather the ginger-garlic paste, yogurt, red chili powder, garam masala, oil, and salt.
- In a large, heavy-bottomed pot or a pressure cooker, heat the 2 tablespoons of oil over medium heat. Once the oil is hot, add the finely chopped onions. Sauté the onions until they turn golden brown, stirring occasionally to prevent them from burning.
- Once the onions are golden, add the ginger-garlic paste to the pot. Cook for about 2-3 minutes, stirring continuously, until the raw smell of the paste disappears.
- Next, add the pureed tomatoes to the pot. Stir well to combine with the onion and ginger-garlic mixture. Cook this mixture for about 5-7 minutes, or until the oil starts to separate from the tomato mixture.
- Now, add the lamb pieces to the pot. Stir well to coat the lamb in the onion-tomato mixture. Cook for about 5-10 minutes, allowing the lamb to brown slightly.
- Once the lamb is browned, add the red chili powder, garam masala, and salt to taste. Mix everything well to ensure the spices are evenly distributed over the lamb.
- Add the yogurt to the pot and stir to combine. This will help to tenderize the lamb and add creaminess to the dish. Cook for an additional 2-3 minutes.
- If using a pressure cooker, add about 1 cup of water, close the lid, and cook on high pressure for about 30-35 minutes. If using a regular pot, add about
- 5 cups of water, bring to a boil, then reduce the heat to low, cover, and let it simmer for about 1 hour, stirring occasionally.
- After the cooking time is complete, check the lamb for tenderness. It should be fork-tender and the sauce thickened. If the sauce is too thin, you can cook it uncovered for an additional 10-15 minutes to reduce it further.
- Once done, taste and adjust seasoning if necessary. Serve the Lamb Rogan Josh Balti hot with naan, rice, or your choice of bread. Enjoy your delicious Indian meal!
Tips
- Choose the right cut of lamb: Opt for shoulder or leg meat with some marbling for maximum tenderness and flavor.
- Toast your whole spices before grinding to enhance their aromatic profile and depth of flavor.
- Use fresh ginger-garlic paste for the most authentic taste - homemade is always better than store-bought.
- Allow the onions to caramelize slowly - this builds a rich, deep flavor base for your curry.
- Don't rush the cooking process. Low and slow is the secret to tender, melt-in-your-mouth lamb.
- If possible, let the curry rest for 30 minutes after cooking to allow the flavors to fully develop and integrate.
- For an extra layer of richness, you can add a splash of cream or garnish with fresh cilantro before serving.
Nutrition Facts
Calories: 304kcal
Carbohydrates: 10g
Protein: 20g
Fat: 21g
Saturated Fat: 7g
Cholesterol: 30mg
