Rogan Josh Wrap

Name: Rogan Josh Wrap
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup all-purpose flour (for the wrap dough); 2 tbsp oil (for the dough and cooking wraps); 180 ml water (for kneading dough); 0.5 tsp salt (divided between dough, lamb filling, and yogurt); 500 g lamb (boneless, cut into small pieces); 0.75 cup yogurt (plain, divided); 2 tbsp mustard oil (for the rogan josh filling); 2 pcs onion (1 medium finely chopped, 1 small thinly sliced); 1 inch ginger (grated); 5 pcs garlic (cloves, minced); 1 tsp kashmiri red chili powder; 1 tsp fennel powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch turmeric powder; 1 pinch garam masala; 1 pinch black pepper; 3 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon (small stick); 1 pcs bay leaf; 1 tbsp lemon juice (for sliced onion and yogurt); 3 tbsp cilantro (chopped)

RATING

4.4/5(47)

TASTE SCORE

9/10

Tender lamb cooked with Kashmiri-style spices and wrapped in a soft flatbread makes this a cozy, satisfying meal. The filling is rich and fragrant, while sliced onion and a little yogurt keep every bite balanced and fresh.

PREP

25m

COOK

55m

SERVES

1 PIECE

775 cal

SERVINGS

METHOD · 9 STEPS

knead · ~20 min
Knead the wrap dough.
1.Mix all-purpose flour, 1 tbsp oil, 1 pinch salt, and 180 ml water in a bowl.
2.Knead for 5 to 6 minutes until soft and smooth.
3.Cover and let it rest while you make the filling.
TIPA soft dough gives wraps that stay pliable after cooking.
prep · ~5 min
Prepare the lamb and toppings.
1.Whisk 0.5 cup yogurt until smooth.
2.Thinly slice 1 small onion and toss it with lemon juice and 1 pinch salt.
3.Keep the chopped cilantro and remaining yogurt ready for assembly.
saute · ~9 min
Start the rogan josh base.
1.Heat mustard oil in a pan over medium heat.
2.Add green cardamom, cloves, cinnamon, and bay leaf; cook until fragrant, about 30 seconds.
3.Add 1 finely chopped onion and cook until light golden, 6 to 7 minutes.
4.Add ginger and garlic and cook for 1 minute.
TIPKeep the heat medium so the whole spices bloom without burning.
mix · ~3 min
Add the spices and yogurt.
1.Lower the heat and add Kashmiri red chili powder, fennel powder, coriander powder, cumin powder, turmeric powder, garam masala, black pepper, and 0.25 tsp salt.
2.Stir for a few seconds to coat the onions.
3.Add 0.5 cup yogurt gradually, stirring well so it does not split.
simmer · ~45 min
Cook the lamb until tender.
1.Add the lamb and stir well to coat it in the spiced yogurt mixture.
2.Cook on medium heat for 5 minutes until the pieces lose their raw look.
3.Pour in 1 cup water and bring to a gentle simmer.
4.Cover and cook for 35 to 40 minutes, stirring now and then, until the lamb is tender and the masala is thick.
TIPThe filling should be moist but not runny, so the wraps stay neat.
rest · ~5 min
Rest the filling briefly.
Turn off the heat and let the lamb sit for 5 minutes. Remove the whole spices if you like a smoother eating wrap.
fry · ~10 min
Cook the wraps.
1.Divide the dough into 4 equal balls.
2.Roll each ball into a thin round.
3.Heat a flat pan and cook each wrap for 30 to 45 seconds per side, brushing lightly with the remaining 1 tbsp oil as needed.
4.Stack the cooked wraps and keep them covered so they stay soft.
assemble · ~4 min
Assemble the rogan josh wraps.
1.Spread a little remaining yogurt over each wrap.
2.Place a quarter of the lamb filling in the center.
3.Top with sliced onion and chopped cilantro.
4.Fold in the sides and roll tightly.
serve
Serve the wraps warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the dough rest fully before rolling so the wraps stay soft and do not shrink back.
2
Cool the lamb filling for a few minutes before assembling; very hot filling can make the wraps soggy.
3
Add the whisked yogurt on low heat and stir constantly to prevent the rogan josh base from splitting.
4
Cook the lamb until the masala clings to the meat rather than pooling in the pan, or the wraps will leak.
5
Keep cooked flatbreads covered in a cloth or lidded plate so they remain pliable for rolling.
6
Remove cardamom pods, cloves, bay leaf, and cinnamon before filling the wraps for easier eating.
7
The lemon-salted onion is best after a short rest, which softens its bite and brightens the rich lamb.