Ingredients
- •4 lb boneless lamb shoulder, cut into 2-inch chunks
- •2 ½ tsp kosher salt
- •3 tbsp neutral oil
- •2 large onions, finely sliced
- •6 cloves garlic, minced
- •2-inch piece fresh ginger, grated
- •3 tbsp kashmiri chili powder (or 2 tbsp paprika + 1 tbsp cayenne)
- •1 tbsp ground coriander
- •2 tsp ground cumin
- •1 tsp ground turmeric
- •1 tsp garam masala
- •4 whole cardamom pods, cracked
- •4 whole cloves
- •1 cinnamon stick
- •2 bay leaves
- •½ cup plain yogurt
- •1 can (14 oz) crushed tomatoes
- •½ cup water
- •For serving:
- •Steamed basmati rice or warm naan
- •Fresh cilantro
- •Extra yogurt for drizzling
Instructions
Heat oil in a large saucepan over medium heat. Add sliced onions and cook 15–20 min, stirring occasionally, until deeply golden and caramelized.
Add garlic and ginger, cook 2 min until fragrant.
Add kashmiri chili powder, coriander, cumin, turmeric, cardamom, cloves, cinnamon, and bay leaves. Stir for 1 min until the spices bloom and darken.
Add yogurt one tablespoon at a time, stirring vigorously after each addition so it doesn't curdle.
Add crushed tomatoes and water. Simmer 5 min, then remove from heat and let cool completely.
Season lamb chunks with kosher salt.
Place lamb in vacuum-seal bags, dividing between 2 bags.
Pour the cooled rogan josh sauce over the lamb, dividing evenly.
Vacuum seal or use water displacement to remove air.
Preheat sous vide bath to 162°F (72°C).
Submerge bags and cook for 24 h.
When the cook is done, pour the bag contents into a large saucepan.
Remove and discard the cinnamon stick, bay leaves, cardamom pods, and cloves.
Simmer uncovered over medium heat for 15–20 min, stirring occasionally, until the sauce reduces and thickens to coat the lamb.
Stir in garam masala during the last 2 min.
Taste and adjust with salt.
Serve over steamed basmati rice or with warm naan, topped with fresh cilantro and a drizzle of yogurt.
Notes
- •Kashmiri chili powder gives the signature deep red color without extreme heat — it's worth finding
- •Adding yogurt one spoonful at a time prevents it from breaking in the hot spices
- •The sauce should be thick and clingy, not soupy — reduce it until it coats a spoon
- •Rogan josh improves dramatically overnight; make it ahead for the deepest flavor