Rogan Josh - Red Lamb Stew Recipe
Active Prep: 30 min
Cook: 10 min
- 4 Tbsp. Rogan Josh
- 4 Tbsp. water
- 4 Tbsp. melted ghee (or olive oil), divided*
- 12 oz. bag frozen vegetables*
- 1 lb. lamb, cubed
- 1/2 cup onion, chopped
- 1 tsp. Sel Marin de Guerande Grey Sea Salt
- 1/2 cup water
- 1 cup plain yogurt
- 1 tsp. Cayenne Chile Powder, optional
- Cooked rice, fresh cilantro, and naan or pita bread for serving
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*Check out our easy recipe for making your own ghee, or clarified butter. Following an Alton Brown tip, we use a frozen Asian vegetable medley that can be microwaved in the unopened bag. In 2 to 2 1/2 min. on high, the veggies cook a little less than halfway and stay crisp, cutting down on the final prep time.
In a small bowl, mix Rogan Josh with water and 3 Tbsp. of the melted ghee (or olive oil) to make a paste. In a large skillet, heat remaining 1 Tbsp. ghee (or olive oil) over medium-high heat. Add lamb and cook until browned on all sides, about 5 min. Use a slotted spoon to transfer browned lamb to a plate. Lower heat to medium, add onions to skillet with lamb drippings and cook, stirring occasionally, for 2 to 3 min. Meanwhile, microwave frozen vegetables in their bag on high for 2 to 2 1/2 min. to par cook. Add vegetables to skillet with onions and stir in Rogan Josh paste. Cook for 2 to 3 min., stirring occasionally. Reduce heat to low and stir in browned meat, sea salt, water and yogurt. Cover and simmer for 15 to 20 min., stirring occasionally. Adjust seasoning as desired. For more heat, sprinkle in cayenne. If mixture is too spicy, consider adding more yogurt. Uncover and simmer for 5 more min. before serving.
Serve over rice with chopped cilantro and pita, tortilla, chapati or naan bread.
Mike Johnston, Savory Spice founder