Rogan Josh

Yes, rogan josh actually tastes better the next day as the flavors deepen. Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat with a splash of water, stirring occasionally, for 15-20 minutes until hot through.

Beef chuck or mutton work equally well with the same cooking time. Chicken thighs can be used but reduce the simmering time to 35-40 minutes until the meat is tender and white inside. Tender cuts like chicken breast will dry out.

Not browning the onions deeply enough, which results in a thin, sharp-tasting curry instead of the sweet, rounded depth of true rogan josh. Spend the full 12-15 minutes and let the onions turn a deep golden brown, almost bronze.

Yes. Brown the onions, garlic, and ginger in a pot as directed, then transfer everything including the yogurt, spices, tomatoes, lamb, and water to a slow cooker. Cook on low for 6-7 hours until the lamb is very tender. The sauce will be slightly thinner than stovetop, so let it cook uncovered on high for the last 30 minutes to reduce if needed.

Serve with basmati rice, warm naan bread, or roti. A dollop of plain yogurt and fresh coriander leaves on top brighten the rich sauce. Indian pickles (achar) on the side cut through the richness.

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat for 15-20 minutes, stirring occasionally and adding a splash of water if the sauce has thickened. Do not microwave as this can cause uneven heating and toughens the meat.