Lamb Rogan Josh Ramen
Rogan josh is the crown jewel of Kashmiri cooking, lamb braised in a sauce so aromatic and complex it seems impossible that it started from individual spices you can buy at any store. The deep red color comes from Kashmiri chilies, which are mild and sweet rather than hot, and the flavor comes from layers of cardamom, cinnamon, cloves, and ginger built up over long, slow cooking. The lamb turns impossibly tender, falling apart at the touch of a fork, and the sauce becomes this rich, velvety gravy that coats everything it touches. Serving it over ramen noodles instead of rice gives you something to slurp and absorbs all that incredible sauce. It's a project meal that takes time, but the result is restaurant-quality Indian food made in your own kitchen.
Spices bloom in oil—lamb surrenders to the braise—Kashmir meets Kyoto.
Let Me Tell You...
The first time I made rogan josh was a disaster that took all day and used every pot I owned, and the lamb came out tough because I didn't braise it long enough.
The second time was only slightly better.
The third time, something clicked, and the lamb fell apart when I looked at it, the sauce was thick and glossy and smelled like a spice market, and I understood why people spend hours on this dish.
Indian cooking rewards patience in ways that Western cooking rarely does, the spices developing and melding over time until they become something greater than their parts.
This releases their essential oils and creates deeper flavor.
The spice blend for rogan josh varies by family and region, but most versions include cardamom, cinnamon, cloves, and cumin, along with Kashmiri chili powder for that signature red color.
The chilies are mild, so the dish isn't particularly spicy, just deeply flavored and warmly aromatic.
You bloom the spices in oil before adding the lamb, which allows their flavors to release and infuse the fat.
This step is non-negotiable, and rushing it will result in a dish that tastes flat instead of complex.
It's mild and sweet, not hot like cayenne.
Braising is where the magic happens, the lamb slowly softening as the sauce reduces and concentrates around it.
I use a Dutch oven with the lid slightly cracked, which allows some moisture to escape and the sauce to thicken while keeping enough liquid for the meat to braise properly.
Two hours is the minimum, and three hours is better if you have time.
The lamb should offer no resistance when you press it with a spoon, practically dissolving into the sauce.
This concentrates the sauce while keeping the meat submerged and tender.
Putting rogan josh over ramen felt like a revelation the first time I tried it, the noodles soaking up all that aromatic sauce and giving me something to slurp between bites of tender lamb.
A dollop of yogurt on top adds cooling contrast and mellows the spices, and fresh cilantro brightens everything up.
It's not traditional, not even remotely, but it's delicious in a way that makes tradition seem less important than it probably should.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 2 lbs boneless lamb shoulder, cut into 2-inch chunks
- 1 cup plain yogurt, divided
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 inches fresh ginger, grated
- 2 tablespoons Kashmiri chili powder (or mild paprika)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 can (14 oz) crushed tomatoes
- 1 cup water or chicken broth
- 3 tablespoons vegetable oil or ghee
- Fresh cilantro, for garnish
- Salt, to taste
Preparation
- In a small bowl, combine the Kashmiri chili powder, cumin, coriander, cardamom, cinnamon, and cloves. Set aside.
- Season the lamb chunks generously with salt. In a large Dutch oven, heat the oil over medium-high heat. Working in batches, brown the lamb on all sides, about 3-4 minutes per batch. Transfer to a plate.
- Reduce heat to medium. Add the sliced onions to the pot and cook for 8-10 minutes, stirring occasionally, until softened and golden brown.
- Add the garlic and ginger. Cook for 1 minute until fragrant.
- Add the spice blend and cook for 1 minute, stirring constantly, until fragrant and the oil turns red.
- Stir in 1/2 cup of the yogurt, a spoonful at a time, stirring well after each addition to prevent curdling.
- Add the crushed tomatoes and water. Return the browned lamb and any accumulated juices to the pot. Stir to combine.
- Bring to a simmer. Reduce heat to low, cover with the lid slightly cracked, and braise for 2 to 2.5 hours, stirring occasionally, until the lamb is very tender and the sauce has thickened.
- Taste and adjust seasoning with salt as needed.
- While the lamb finishes, cook the ramen noodles according to package instructions. Drain and divide between serving bowls.
- Ladle the lamb rogan josh over the noodles, making sure to include plenty of sauce and meat in each bowl.
- Top each bowl with a dollop of the remaining yogurt and fresh cilantro. Serve immediately.