Lamb Rogan Josh Naan (Printable version)
Aromatic lamb slow-cooked in spices paired with soft, golden naan for a satisfying meal.
# What You'll Need:
→ Lamb Rogan Josh
01 - 1.75 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 - Combine lamb with yogurt, 1 tsp coriander, 1 tsp cumin, 1/2 tsp turmeric, and 1/2 tsp salt in a large bowl. 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 until deep golden brown, about 10 to 12 minutes.
03 - Stir in garlic and ginger; cook for 1 minute until fragrant. Add all spices including cardamom, cinnamon, cloves, bay leaf, fennel, garam masala, chili powder, remaining coriander, cumin, turmeric, and black pepper; cook for 1 to 2 minutes, stirring constantly.
04 - Add marinated lamb to the pot, raise heat to medium-high, and brown on all sides for 5 to 7 minutes.
05 - Stir in tomato paste and chopped tomatoes; cook for 5 minutes, scraping the bottom to release browned bits.
06 - Add water and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally, until lamb is tender and sauce has thickened. Adjust salt to taste.
07 - In a bowl, combine flour, sugar, salt, baking powder, and yeast. Add warm water, yogurt, and oil. Mix to form a soft dough and knead for 5 to 8 minutes until smooth. Cover and let rise in a warm place for 1 hour.
08 - Divide the dough into 4 to 6 equal portions. On a floured surface, roll each piece into an oval about 0.4 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 in spots. Brush hot naan with melted butter.
10 - Serve the lamb curry hot alongside freshly made naan for an authentic experience.
# Expert advice:
01 -
- The lamb becomes so tender it practically falls apart on your fork, soaking up every bit of that deep, spiced sauce.
- Homemade naan is easier than you think and tastes a thousand times better than store-bought, especially when brushed with butter straight off the griddle.
- This dish fills the house with warmth and makes everyone gather around the table without being asked.
02 -
- Don't rush the onions, if they're pale and soft instead of deep golden, the curry will lack that essential sweetness and depth.
- Let the lamb simmer low and slow, high heat will toughen the meat no matter how long you cook it.
- Taste the sauce near the end and adjust the salt, it makes all the difference between good and unforgettable.
03 -
- Use a heavy-bottomed pot or Dutch oven to prevent the sauce from scorching during that long, slow simmer.
- If your naan dough feels sticky, resist the urge to add too much extra flour, a slightly tacky dough makes the softest bread.
- Let the whole spices stay in the curry, fishing them out is optional, and they add little bursts of flavor if you happen to bite into one.