Lamb Rogan Josh is a gorgeous, aromatic dish loaded with seven spices worth stocking your pantry with. This might seem complex but once you measure out your spices you’ll find its addictively delicious and easy enough to make a weekly staple.
This Lamb Rogan Josh stew was a spur of the moment creation as I found myself with twice as much lamb as I needed for another recipe. The Moroccan Tagine I’m working on calls for a four pound bone-in shoulder while I accidentally purchased a four pound bone-less shoulder. Ugh. When life gives you lamb, you reach to your spice cabinet.
It’s certainly not the cheapest cut of meat at your butcher’s counter but lamb is absolutely worth making a few times a year. Lamb lends itself well to bold spice blends and acidic marinades. My favorite is grilled lamb chop with lots of garlic, lemon, and parsley. For this recipe I trimmed most of the fat prior to butchering in to bite size cubes. The fat holds most the distinctive flavor so use your best judgement when it comes time to trimming.
I have a confession to make when it comes to the spices. I didn’t follow any particular Lamb Rogan Josh recipe. I’d love to say this is the most authentic, true to Indian Cooking recipe but alas, I cannot. It was only after I made the dish, had died, then gone to heaven having eaten it, that I tried to find a similar preparation online.
Sometimes authentic is overrated and you just have to go with your gut – or what you have in your cabinet.
Like Italian grandmothers who all have their own tomato sauce recipe, every region and family in India has their own recipe for Rogan Josh. I’ve found that there’s no particular method or combination of ingredients that would qualify as ‘authentic’. The biggest difference with my recipe though is that Rogan Josh typically has a cup or so of yogurt in it. This would be a great addition towards the end of stewing or as a side dish if you’d like to mellow the spices a bit.
… and now I’m thinking about how to turn this whole recipe in to a lamb rogan josh burger with honey yogurt and pickled red onions.