Indian · main

Lamb Rogan Josh

Lamb Rogan Josh reads richness 8.6, umami 8.1 and salinity 4.4 on Palate's 0–10 flavor X-ray — a Indian main, about 3 hr 5 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.8 / 10
• Sweet & Fruity — 3.7 / 10
• Sour & Bright — 2.9 / 10
• Bitter & Earthy — 2.9 / 10
• Rich & Fat — 9.6 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Richness 8.6 · Umami 8.1 · Salinity 4.4 · Warm Spice 4.2 · Allium 4.1 · Sweetness 3.6 · Nutty 3.3 · Funk & Ferment 3.1 · Heat 3.0 · Sourness 2.7 · Earthy 2.6 · Floral 2.5 · Bitterness 1.6 · Herbaceous 1.1 · Fruity 0.6

What's in it (15)

• lamb shoulder roast — 907 g
• plain yogurt — 237 g
• ghee — 41 g
• yellow onions — 220 g
• garlic — 18 g
• ginger — 30 g
• cinnamon — 2 g
• cardamom pods — 400 g
• whole — 12 g
• bay — 2 g
• sweet paprika — 30 g
• cayenne pepper — 5 g
• ground fennel — 5 g
• salt — 7 g
• low-salt chicken broth — 355 g

Time & effort: about 3 hr 5 min (2 hr 34 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 197.3 kcal, 12.2 g protein, 10.9 g fat, 15.6 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. In a large bowl, toss the lamb chunks with the yogurt and 1/2 teaspoon of the salt until every piece is coated; cover and refrigerate to marinate at least 30 minutes, or up to overnight for deeper flavor.
2. Heat the ghee in a large heavy pot or Dutch oven over medium-high heat. Lift the lamb out of the yogurt marinade with tongs (reserve the marinade in the bowl) and sear in two batches, without crowding, until deeply browned on at least two sides, 3-4 minutes per batch; transfer the seared lamb to a plate.
3. Add the onions to the drippings left in the pot and cook over medium heat, stirring occasionally and scraping up any browned bits, until deeply golden brown and jammy, 20-25 minutes; splash in a little of the broth if they start to catch.
4. Stir in the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.
5. Add the cinnamon stick, cardamom pods, cloves, and bay leaves and toast, stirring, until they smell warm and toasty, 30-45 seconds.
6. Reduce the heat to low, stir in the paprika, cayenne, and the fennel-cumin-coriander blend, and toast in the residual fat for 20-30 seconds to bloom the spices without scorching them.
7. Return the seared lamb and any collected juices to the pot along with the reserved yogurt marinade, the remaining salt, and the broth; raise the heat to medium and bring to a gentle simmer, stirring to combine.
8. Cover, reduce the heat to low, and braise until the lamb is fork-tender and shreds easily, 1.5-2 hours, stirring every 30 minutes or so to prevent sticking.
9. Uncover and simmer over medium heat, stirring occasionally, until the gravy is thick enough to coat the back of a spoon, 10-15 minutes.
10. Remove and discard the cinnamon stick, cardamom pods, cloves, and bay leaves, taste and adjust the salt, and serve the rogan josh hot over rice.

Dishes with a similar flavor shape

• Sorpotel (Pork and Liver Cured in Coconut Vinegar) — Indian · Goa
• Crispy Szechuan Beef — Chinese · Sichuan
• Gochujang-Glazed Meatloaf — Korean
• Cumin Lamb Stir-Fry with Scallions — Chinese · Xinjiang
• Lamb and Potato Curry — Indian

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.