Sudhanshu Kumar’s Lamb Rogan Josh Recipe
This recipe is used with permission and is owned by Aanch restaurant
This Lamb Rogan Josh recipe brings the deep, aromatic flavors of Indian cuisine into your kitchen. Featured on DNA Dinners with Andrea Titus, this dish combines tender lamb marinated in yogurt and warm spices with a rich, spiced rogan josh sauce. Ideal for dinner parties or family meals, this recipe delivers a luxurious and comforting curry experience with authentic Kashmiri influences.
The Inspiration
Rogan josh is a hallmark of Kashmiri cuisine, celebrated for its fragrant, spiced sauces and tender meat. Sudhanshu Kumar’s take on this classic emphasizes layering flavors from a yogurt-based marinade and a carefully balanced spice mix, creating a curry that’s both bold and nuanced. This recipe aligns with DNA Dinners’ mission of showcasing chef-driven, culturally inspired dishes, making traditional Indian flavors approachable and achievable for home cooks.
Ingredients
- 1 pound (600 g) x 5-ounce lamb neck fillet, all visible fat removed, cut into 1-inch (3 cm) chunks
Marinade
- 1 tablespoon (15 ml) canola oil
- 1 tablespoon (15 ml) mustard oil
- 2 tablespoons (30 ml) dry fenugreek leaves
- 2 cinnamon sticks
- 2 mace flowers
- 5 cardamom pods, lightly crushed
- 3 dried bay leaves
- 4 whole nutmegs, crushed
- 4 cloves
- 1 onion, roughly chopped
- 2 garlic cloves, peeled and crushed
- 1 thumb-sized piece ginger, peeled and finely grated
- ½ cup (100 g) fat-free natural yogurt
Rogan josh sauce
- 6 tablespoons (90 ml) cooking oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 bunch fresh coriander, chopped with stem included
- 1 red chili, seeded and roughly chopped
- 1 teaspoon (5 ml) black peppercorns, roughly ground
- 2 teaspoons (10 ml) red chili powder
- 1 teaspoon (5 ml) saffron
- 1 teaspoon (5 ml) rose essence
- 2 teaspoons (10 ml) garam masala
- ¼ teaspoon (1 ml) salt
- 1 teaspoon (5 ml) coriander cumin powder
- 2 cups (480 ml) warm water
- 2 tablespoons (30 ml) tomato purée
For garnish
- Fresh coriander leaves
- Julienned ginger
Method
For the marinade
- Add canola oil, mustard oil, dry fenugreek leaves, cinnamon sticks, mace flowers, cardamom pods, bay leaves, crushed nutmeg, cloves, onion, garlic, and ginger to a food processor.
- Blitz until the mixture becomes a paste. Add paste to yogurt and stir. Cover the lamb with the mixture, then refrigerate for 2 hours, until the lamb gets tender.
For the rogan josh sauce
- Heat oil in a large saucepan over medium heat, then add onion and sauté until golden brown.
- Add chopped tomatoes slowly, stirring as you do.
- Cook for 15 minutes.
- Add the coriander, red chili, ground peppercorns, chili powder, saffron, rose essence, garam masala, salt, coriander cumin powder and stir together, then cook for another 10 minutes.
For the lamb
- Add lamb to the saucepan with the rogan josh sauce then sauté for 10 minutes over medium heat. Add the tomato purée and stir. Add the warm water, cover with a lid, and simmer for 40-50 minutes, until cooked through.
- Serve garnished with fresh coriander leaves and julienned ginger.
Serving Suggestions
Sudhanshu Kumar’s Lamb Rogan Josh is ideal for a festive dinner or a weekend family meal. Serve it alongside fragrant basmati rice, soft naan, or roti to soak up the rich, spiced sauce. A light cucumber and yogurt salad can complement the heat and balance the dish. For beverages, a chilled lager or slightly sweet white wine pairs well with the curry’s complexity. This dish not only impresses with its flavors but also its vibrant presentation, making it perfect for entertaining.
Final Thoughts
This Lamb Rogan Josh recipe captures the essence of Kashmiri cuisine with a luxurious, aromatic curry. Featured on DNA Dinners, it’s a testament to Sudhanshu Kumar’s mastery of layering spices and balancing flavors. The yogurt marinade ensures tender lamb, while the spiced sauce creates a deeply satisfying curry. Whether preparing it for a special occasion or an indulgent family dinner, this dish promises a memorable and authentic taste of India.