20-Min Lamb Rogan Josh with Pickled Onions
Tender lamb in a vibrant tomato-spiced gravy, finished with bright pickled onions and cilantro. A weeknight version of the Kashmiri classic that tastes like it simmered for hours.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
- 1 lb lamb shoulder or leg, cut into 1-inch chunks
- 1 medium onion, diced
- 2 tbsp tomato paste
- ½ cup yogurt
- 1.5 tsp garam masala
- ½ cup red onion, thinly sliced (for pickling)
- 1 whole lime (juiced, divided) + lime wedges for serving
Instructions
- 1
Toss red onion slices with half the lime juice and a pinch of salt. Set aside to pickle while you cook.
- 2
Heat oil in a large skillet over medium-high. Pat lamb dry, then brown in batches without stirring, ~3 minutes per side.
- 3
Remove lamb. Add diced onion to the skillet, sauté until soft, ~3 minutes. Stir in tomato paste and cook 1 minute until fragrant.
- 4
Return lamb to the skillet. Whisk yogurt with garam masala, then pour over lamb. Add 0.5 cup water and stir gently.
- 5
Simmer uncovered 8–10 minutes until lamb is tender and gravy coats the back of a spoon. Taste and adjust salt.
- 6
Finish with remaining lime juice. Serve topped with pickled onions, fresh cilantro, and lime wedges.
Tools you’ll need
- 12-inch skillet with lid or cover
- cutting board and knife
- small bowl for pickling
- spoon for stirring
- whisk
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