This Indian classic lamb rogan josh is made with mutton or lamb cooked with yogurt sauce and caramelized onions. Wonderful Indian spices perfume the lamb with rich authentic flavors, aroma, and color.
Table of Content
I have fond memories of the Indian rogan josh as a kid. Mom made it with mutton (goat meat). So, we called it mutton rogan josh. As kids, we simply called it mutton curry (what is mutton? we discussed it when I shared my recipe for Lamb Masala).
What is Rogan Josh?
This is an authentic North Indian (Kashmir) dish and consists of cooking the meat in oil at intense heat. The name Rogan Josh means red passion. Rogan means red color and josh means passion or heat.
Often, people think this dish is spicy. But that's not true. In fact, this dish is red, and yet, not necessarily spicy. Having said that, an Indian curry without a little heat feels incomplete. And, in India, we love that spicy edge to our curries.
Why is this the best rogan josh recipe?
- This dish has is known for its rich, complex, and aromatic flavors. Combining various spices creates a robust and distinct taste that appeals to many palates. The spices infuse the meat and sauce, resulting in a flavorful and satisfying dish.
- This dish is rooted in Kashmiri cuisine, renowned for its aromatic and flavorful dishes. As a result, it has gained popularity and recognition as a signature dish of Indian cuisine. It carries a sense of cultural significance and represents the region's culinary heritage.
- It is versatile in terms of the meat used. While lamb is the most common choice, it can also be made with other proteins like goat, chicken, or vegetarian options like paneer or vegetables. This versatility allows you to adapt the dish to their preferences and dietary requirements.
- And, this is a hearty and comforting dish that provides a sense of satisfaction. The slow cooking makes the meat tender and develops deep flavors, creating a wholesome and nourishing meal. It is often enjoyed with rice or bread, providing a complete and fulfilling dining experience.
- The vibrant red color of rogan josh adds visual appeal to the dish perfect to serve when you are entertaining.
- It can be customized to suit individual preferences by adjusting the spice levels and ingredients. It can be made milder or spicier, depending on personal taste.
- Additionally, it can be paired with various accompaniments like rice, bread, or side dishes, allowing for a customizable dining experience.
Ingredients and substitutes
- Lamb - I prefer to use lamb shoulder or leg of lamb for this dish. The meat does take longer to cook, but it comes out tender and juicy and absorbs all those wonderful spices
- Onions - I love to use red onions. It adds a bit of sweetness which is very desirable. And it is very important that you cook the onions longer and slower. This will help caramelize the onions, which not just enhances the taste, but also adds that touch of deep red color to this dish (which I love).
- Yogurt - Meat and dairy cooked together have a unique taste. In addition, yogurt also tenderizes the meat and makes it cook faster. I've used Greek yogurt for that rich and creamy taste.
- Spices in yogurt - There really is no unique spices in this dish other than simple coriander, cumin, paprika, and cayenne or Kashmiri chili powder, which you can find on any supermarket spice rack. Usually, as a substitute, I'd say you can use my curry powder, but curry powder has a lot more in it. So, it won't be the same rogan josh, more like any other Indian lamb curry, and it would still be delicious.
- Spice mix - These are almost whole spices used to perfume the dish by lightly crushing them. And if you don't have the whole spices you can use garam masala. This is an Indian spice blend made with warm spices like cardamom, cloves, and cinnamon similar to a gingerbread spice mix or pumpkin spice mix. It can be found easily is most supermarkets these days. I make my own and you can find my homemade garam masala spice mix here.
Easy lamb rogan josh recipe
- Lamb - Trim off excess fat and cut lamb into 2 to 3-inch cubes. Season with salt and pepper. Add the garlic and ginger and combine well.
Pro tip - you want the lamb to be about bite size but not too small so it breaks apart during cooking or too large as it takes longer to cook on the stovetop.
- Marinade - Combine all marinade ingredients in a bowl, and combine well.
- Then, add lamb to the marinade and set it aside to marinate for an hour on the counter or in the fridge overnight.
Pro tip - Always use glass or stainless steel to marinate. Do not use aluminum as it can oxidize with the acid in the marinade. Also, avoid plastic as it can get stained from the spices. - Whole spice - Add the spices to a mortar and pestle. Lightly pound to crush them – you want the cardamoms to open and the cinnamon a bit smaller.
Pro tip - You can open the cardamom with a knife and leave the cinnamon whole if you don't want the flavor to be too strong. Alternatively, you can use ½ teaspoon garam masala at the end of the cooking in the recipe.
- In a dutch oven or heavy-bottom saute pan, add one tablespoon of oil or ghee. And sauté the whole spices for a minute.
- Then, add the onions with a pinch of salt. Saute onions until lightly golden – about 5 to 7 minutes.
Pro tip - Caramelizing the onions in this recipe is very important. So don't make haste and don't cook on very high heat. We want the onions caramelized not burnt. - Once the onions have been caramelized, add the marinated lamb and remaining oil/ghee.
Pro tip - If the lamb you are using has excess fat, you can omit the extra oil or ghee.
- Cook on high for 2 minutes while stirring constantly until the meat is no longer pink.
Pro tip - The high heat will sear the meat on all sides keeping the pieces moist inside. - Next, add ½ cup water and let comes to a boil. Cover the pan, lower the heat, and let simmer on low until the lamb is cooked to fork-tender, about 1½ to 2 hours.
Pro tip - The meat will release its juices, but If necessary, add more water to prevent it from sticking to the bottom. - When the lamb is fork-tender, taste and adjusts the seasoning. Garnish with fresh herbs like cilantro (fresh coriander).
- Enjoy!
More Indian curries
Tips for Success
If you want to make the best lamb rogan josh, here are some tips to consider:
- Quality of Lamb: Choose good quality lamb for your rogan josh. Look for tender cuts such as the shoulder or leg of lamb, which will result in a more flavorful and tender dish.
- Marination: Marinate the lamb before cooking to enhance its flavor. You can use a mixture of yogurt, ginger, garlic, and spices, along with a squeeze of lemon juice. Allow the lamb to marinate for 1-2 hours or preferably overnight in the refrigerator.
- Slow Cooking: Rogan josh is traditionally cooked on low heat for an extended period to allow the flavors to develop and the meat to become tender. You can use a heavy-bottomed pot or a slow cooker to simmer the lamb slowly. This will result in a rich, aromatic, and melt-in-your-mouth texture.
- Spices and Aromatics: Rogan josh gets its distinct flavor from a blend of spices. Common spices used include cardamom, cinnamon, cloves, bay leaves, fennel seeds, and Kashmiri red chili powder. Toasting whole spices before adding them to the dish can intensify their flavor. Additionally, don't forget to add the aromatic ingredients like ginger, garlic, and onions to enhance the taste.
- rogan yogurt marinade: Yogurt is crucial in rogan josh, providing a creamy and tangy element to balance the spices. Use full-fat plain yogurt and whisk it well before adding it. This will prevent curdling and give a smooth consistency to the sauce.
- Cooking Time: Cook the lamb on low heat until it becomes tender and the flavors are well infused. This can take around 1.5 to 2 hours, depending on the cut of meat and your preferred level of tenderness. If needed, check the lamb occasionally and add water or stock to maintain the desired consistency.
- Garnish: Finish your lamb rogan josh with a sprinkle of fresh coriander leaves (cilantro) and a dollop of yogurt. This will add freshness and a visual appeal to the dish.
- See the ingredients and substitutes above if you don't have any of the spices listed below.
- Slow cooking - If you have time, instead of cooking the rogan josh in the Dutch oven consider adding everything to the slow cooker and cook on low for 6 to 8 hours until fork tender. Then, taste and adjust seasoning.
- Pressure cooking- Instead of using a dutch oven, saute in the stovetop pressure cooker or instant pot. Once you have sauteed all the ingredients.
- Pressure cook on medium heat for 40 to 45 minutes in a stovetop pressure cooker.
- Instant pot - set the instant pot to manual. Sauté, then pressure cook on high for 25 minutes, then use manual release.
Troubleshooting
If you're experiencing any issues with your lamb rogan josh, here are some troubleshooting tips to help you:
- Lack of Flavor: If your lamb rogan josh lacks flavor, it could be due to insufficient seasoning. Adjust the spices and seasonings by adding more spices like cumin, coriander, ginger, garlic, or chili powder. You can also increase the amount of salt or squeeze lemon juice to brighten the flavors. Cooking is an art, so feel free to adjust the spices and flavors according to your preferences.
- Tough Meat: If your lamb is turning out tough, it may not have been cooked long enough. Lamb rogan josh benefits from slow cooking to tenderize the meat. Increase the cooking time and continue simmering until the lamb becomes tender and easily breaks apart with a fork.
- Excess Oil or Greasiness: Rogan josh can sometimes become oily or greasy. To reduce the oil content, you can skim off any excess oil that rises to the surface during cooking. Alternatively, you can refrigerate the dish after cooking and remove the solidified fat layer before reheating and serving.
- Thin Sauce or Watery Consistency: If your lamb rogan josh has a thin sauce or watery consistency, it might be due to an excessive amount of added liquid or insufficient reduction. You can continue cooking the dish uncovered on low heat to allow the liquid to evaporate and the sauce to thicken. Additionally, you can mix a teaspoon of cornstarch with water and add it to the sauce to help thicken it.
- Overly Spicy: If your lamb rogan josh turns out too spicy, you can reduce the heat by adding a spoonful of yogurt or a splash of cream to mellow out the spice level. The dairy will help balance the flavors and reduce the intensity of the spices. You can also add a bit of sugar or honey to counteract the heat.
- Burnt or Sticking Bottom: To prevent the lamb from sticking to the bottom of the pot or burning, make sure to use a heavy-bottomed pot or Dutch oven. Stir the ingredients frequently, especially when cooking on stovetop, to distribute the heat evenly. If needed, you can add a bit of water or stock to deglaze the pan and prevent burning.
More lamb recipes
Creative ways to serve rogan josh
Here are some ideas to present and enjoy your lamb rogan josh:
- Traditional Style: Conventionally serve rogan josh curry with steamed basmati rice or fragrant saffron rice. Garnish with fresh coriander leaves (cilantro) and serve with warm naan bread or roti on the side. This classic combination allows you to savor the rich flavors of the dish.
- Lamb Rogan Josh Tacos: Put a twist on your lamb rogan josh by serving it in taco shells or soft tortillas. Fill each taco with a generous amount of lamb rogan josh, and top it with some crunchy lettuce, diced tomatoes, sliced onions, and a dollop of cooling yogurt or raita. This fusion of Indian and Mexican flavors can be a delightful surprise.
- Lamb Rogan Josh Pizza: Turn your lamb rogan josh into a unique pizza topping. Skip the tomato sauce on a pizza crust and add a generous amount of lamb rogan josh as the base. Sprinkle some grated cheese (such as mozzarella or feta), sliced onions, and bell peppers. Bake until the crust is crispy and the cheese melts. This fusion pizza will satisfy your cravings for both Indian and Italian cuisine.
- Lamb Rogan Josh Stuffed Bell Peppers: Transform your lamb rogan josh into a filling for stuffed bell peppers. Cut the tops off the bell peppers and remove the seeds. Stuff the peppers with a mixture of lamb rogan josh and cooked rice or couscous. Bake in the oven until the peppers are tender and the filling is heated. This dish provides a unique and colorful presentation.
- Lamb Rogan Josh Sliders: Create delicious sliders by placing a spoonful of lamb rogan josh curry on tiny buns or slider rolls. Top with caramelized onions, sliced cucumbers, and a mint chutney or yogurt dollop. Serve these bite-sized delights as appetizers or party snacks.
- Lamb Rogan Josh Bowls: Build flavorful bowls by layering lamb rogan josh over a base of cooked quinoa, couscous, or rice. Add a variety of toppings such as diced tomatoes, cucumber slices, shredded lettuce, chopped mint, and a drizzle of yogurt or tahini sauce. These bowls make for a wholesome and satisfying meal.
- Lamb Rogan Josh Pies: Create individual-sized lamb rogan josh pies by filling small pastry cases or puff pastry cups with the roganjosh. Bake them until the pastry is golden and crisp. These savory pies can be served as appetizers or a main course with a side salad.
Remember, these serving ideas are meant to spark your creativity, and you can adapt them to your taste and preferences. Enjoy exploring different ways to present and enjoy your lamb rogan josh!
What does Rogan Josh mean?
"Rogan josh" is a Persian term that translates to "red meat" or "red stew." It refers to a flavorful and aromatic dish traditionally made with meat, usually lamb, cooked in a rich and spicy sauce.
What makes rogan josh different from other Indian curries?
Lamb roganjosh stands out with its rich, aromatic flavors and the use of specific spices. It typically includes a combination of spices like cardamom, cinnamon, cloves, fennel seeds, and Kashmiri red chili powder, which give it its distinct taste and vibrant red color.
Is lamb the only meat used in rogan josh
While lamb is the most common meat used in rogan josh, you can also make it with other proteins like goat or mutton rogan josh, chicken rogan josh, or even vegetarian options like paneer (Indian cheese) or vegetables.
Is mutton rogan josh spicy?
The spice level of rogan josh curries can vary depending on the recipe and personal preferences. Traditionally, it is a mildly spicy dish, but you can adjust the heat level by adding more or less chili powder or using milder chili varieties
How can I make my rogan josh healthier?
Yes, you can make a healthier version of rogan josh lamb by reducing the amount of oil used, using lean cuts of lamb, and adding more vegetables like bell peppers, peas, or spinach. You can also use low-fat yogurt or Greek yogurt instead of full-fat yogurt.
Can I make this rogan josh in advance?
Yes, lamb rogan josh can be made in advance. In fact, it often tastes even better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator and reheat it gently on the stovetop or in the microwave before serving.
Can I make this with coconut yogurt?
Rogan josh is made with dairy yogurt. And yet, if you can't use dairy yoghurt you can use coconut yogurt. Also, the dish will have the flavor of coconut, which is wonderful too.
What can I serve this lamb with?
We love to serve this lamb rogan josh with basmati rice and homemade naan or butter naan. You can also serve it with other Indian bread like roti or paratha. Sometimes, I serve it with fruit and nuts rice pilaf. My mom would make mutton rogan josh and serve it with fresh homemade chapati. Accompaniments like raita (yogurt-based side dish), pickles, and salads complement the flavors of lamb rogan josh.
Can I freeze lamb rogan josh?
Yes, you can freeze lamb rogan josh. Allow it to cool completely, then transfer it to a freezer-safe container or freezer bags. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Printable Recipe
Lamb Rogan Josh
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Medium
Diet : GF, NF
Calories: 447kcal
Adjust Servings Here: 8 servings
Description
This Indian classic lamb rogan josh is made with mutton or lamb cooked with yogurt sauce and caramelized onions. Wonderful Indian spices perfume the lamb with rich authentic flavors, aroma, and color.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lbs (1 kg) Lamb (sliced shoulder or leg)
- 1 lb (500 g) Onions (sliced, )
- 2 tablespoon Oil (or ghee)
- ½ cup Cilantro (for garnish)
Marinade
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper powder
- 8 large (2 tablespoon) Fresh garlic cloves ( minced)
- 3 inch (2 tablespoon) Fresh ginger (fresh grated)
- 1 cup (250 ml) Greek yogurt (plain)
- 2 tablespoon Coriander powder
- 1 teaspoon Ground cumin powder
- 2 tablespoon Sweet smoked paprika (or Kashmir chili powder)
- 1 teaspoon Cayenne pepper (or more sweet smoked paprika)
- ¾ teaspoon Fennel power ((sauf))
- ¼ teaspoon Turmeric powder
- 2 tablespoon Lemon juice
Whole spices for saute
- 6 Green cardamoms
- 4 Black cardamoms
- 1 Stick cinnamon
- 4 Cloves
- ½ Star anise
- 2 Bay leaves
Instructions
- Lamb - Trim off excess fat and cut lamb into 2 to 3-inch cubes. Season with salt and pepper. Add the garlic and ginger and combine well. Pro tip - you want the lamb to be about bite size but not too small so it breaks apart during cooking or too large as it takes longer to cook on the stovetop.1 teaspoon Kosher salt, 8 large Fresh garlic cloves, 3 inch Fresh ginger, ½ teaspoon Black pepper powder
- Marinade - Combine all marinade ingredients in a bowl, and combine well.2 lbs Lamb, 1 cup Greek yogurt, 2 tablespoon Coriander powder, 1 teaspoon Ground cumin powder, 2 tablespoon Sweet smoked paprika, 1 teaspoon Cayenne pepper, ¼ teaspoon Turmeric powder, 2 tablespoon Lemon juice, ¾ teaspoon Fennel power
- Then, add lamb to the marinade and set it aside to marinate for an hour on the counter or in the fridge overnight.Pro tip - always use glass or stainless steel to marinate. Do not use aluminum as it can oxidize with the acid in the marinade. Avoid plastic as it can get stained from the spices.
- Whole spice - Add the spices to a mortar and pestle. Lightly pound to crush them – you want the cardamoms to open and the cinnamon a bit smaller.Pro tip - you can open the cardamom with a knife and leave the cinnamon whole if you don't want the flavor to be too strong.
- In a dutch oven or heavy-bottom saute pan add one tablespoon of oil or ghee. Saute the whole spices for a minute.2 tablespoon Oil, 6 Green cardamoms, 4 Black cardamoms, 1 Stick cinnamon, 4 Cloves, ½ Star anise, 2 Bay leaves
- Then add the onions with a pinch of salt. Saute onions until lightly golden – about 5 to 7 minutes.Pro tip - caramelizing the onions in this recipe is very important so don't make haste and don't cook on very high heat. We want the onions caramelized not burnt.1 lb Onions
- Once the onions have been caramelized add the marinated lamb and remaining oil/ghee.Pro tip - if the lamb you are using has excess fat you can omit the extra oil or ghee.
- Cook on high for 2 minutes while stirring constantly until the meat is no longer pink. Pro tip - the high heat will sear the meat on all sides keeping the pieces moist inside.
- Next, add ½ cup water and let comes to a boil. Cover the pan, lower the heat, and let simmer on low until the lamb is cooked to fork-tender, about 1½ to 2 hours.Pro tip - The meat will release its juices, but If necessary, add more water to prevent it from sticking to the bottom.
- When the lamb is fork-tender, taste and adjust the seasoning. Garnish with fresh herbs like cilantro. You can also sprinkle some garam masala and fennel powder for added flavor.½ cup Cilantro
- Enjoy!
Recipe Notes & Tips
If you want to make the best lamb rogan josh, here are some tips to consider:
- Quality of Lamb: Choose good quality lamb for your rogan josh. Look for tender cuts such as the shoulder or leg of lamb, which will result in a more flavorful and tender dish.
- Marination: Marinate the lamb before cooking to enhance its flavor. You can use a mixture of yogurt, ginger, garlic, and spices, along with a squeeze of lemon juice. Allow the lamb to marinate for 1-2 hours or preferably overnight in the refrigerator.
- Slow Cooking: Rogan josh is traditionally cooked on low heat for an extended period to allow the flavors to develop and the meat to become tender. You can use a heavy-bottomed pot or a slow cooker to simmer the lamb slowly. This will result in a rich, aromatic, and melt-in-your-mouth texture.
- Spices and Aromatics: Rogan josh gets its distinct flavor from a blend of spices. Common spices used include cardamom, cinnamon, cloves, bay leaves, fennel seeds, and Kashmiri red chili powder. Toasting whole spices before adding them to the dish can intensify their flavor.
- Yogurt: Yogurt is crucial in rogan josh, providing a creamy and tangy element to balance the spices. Use full-fat plain yogurt and whisk it well before adding it. This will prevent curdling and give a smooth consistency to the sauce.
- Cooking Time: Cook the lamb on low heat until it becomes tender and the flavors are well infused. This can take around 1.5 to 2 hours, depending on the cut of meat and your preferred level of tenderness. If needed, check the lamb occasionally and add water or stock to maintain the desired consistency.
- Garnish: Finish your lamb rogan josh with a sprinkle of fresh coriander leaves (cilantro) and a dollop of yogurt. This will add freshness and a visual appeal to the dish.
- See the ingredients and substitutes above if you have none of the spices listed below.
- Slow cooking - If you have time, instead of cooking the rogan josh in the Dutch oven, consider adding everything to the slow cooker and cooking on low for 6 to 8 hours until fork tender. Then, taste and adjust the seasoning.
- Pressure cooking- Instead of using a Dutch oven, sauté in the stovetop pressure cooker or instant pot. Once you have sautéed all the ingredients.
- Pressure cook on medium heat for 40 to 45 minutes in a stovetop pressure cooker.
- Instant pot - set the instant pot to manual. Sauté, then pressure cook on high for 25 minutes, then use manual release.
- Lack of Flavor: If your lamb rogan josh lacks flavor, it could be due to insufficient seasoning. Adjust the spices and seasonings by adding more spices like cumin, coriander, ginger, garlic, or chili powder. You can also increase the amount of salt or squeeze lemon juice to brighten the flavors. Cooking is an art, so feel free to adjust the spices and flavors according to your preferences.
- Tough Meat: If your lamb is turning out tough, it may not have been cooked long enough. Lamb rogan josh benefits from slow cooking to tenderize the meat. Increase the cooking time and continue simmering until the lamb becomes tender and easily breaks apart with a fork.
- Excess Oil or Greasiness: Rogan josh can sometimes become oily or greasy. To reduce the oil content, you can skim off any excess oil that rises to the surface during cooking. Alternatively, you can refrigerate the dish after cooking and remove the solidified fat layer before reheating and serving.
- Thin Sauce or Watery Consistency: If your lamb rogan josh has a thin sauce or watery consistency, it might be due to an excessive amount of added liquid or insufficient reduction. You can continue cooking the dish uncovered on low heat to allow the liquid to evaporate and the sauce to thicken. Additionally, you can mix a teaspoon of cornstarch with water and add it to the sauce to help thicken it.
- Overly Spicy: If your lamb rogan josh turns out too spicy, you can reduce the heat by adding a spoonful of yogurt or a splash of cream to mellow out the spice level. The dairy will help balance the flavors and reduce the intensity of the spices. You can also add a bit of sugar or honey to counteract the heat.
- Burnt or Sticking Bottom: To prevent the lamb from sticking to the bottom of the pot or burning, make sure to use a heavy-bottomed pot or Dutch oven. Stir the ingredients frequently, especially when cooking on stovetop, to distribute the heat evenly. If needed, you can add a bit of water or stock to deglaze the pan and prevent burning.
Nutrition Information
Calories: 447- kcalCarbohydrates: 11- gProtein: 25- gFat: 34- gSaturated Fat: 13- gCholesterol: 93- mgSodium: 236- mgPotassium: 501- mgFiber: 3- gSugar: 4- gVitamin A: 945- IUVitamin C: 8.3- mgCalcium: 95- mgIron: 3.2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Laura
LOVE LOVE LOVE this recipe. Those onions give this recipe the most amazing flavor. I can't wait to make this recipe again and I'm definitely making it again.
Veena Azmanov
Thank you so much for the lovely feedback. I am so happy you enjoyed this recipe.
CJ
I followed this recipe without really thinking about it, and it wasn’t until after I’d made it that I realized that there absolutely shouldn’t be paprika in it. I realize I should have paid more attention and left it out of the dish before it was too late, but regardless, why on earth is it in the recipe to begin with? It makes the flavor completely inauthentic.
Veena Azmanov
CJ -the paprika is optional for color. You can omit it! But, it does give a deeper red color
C Del
Than you for this recipe! I would like to make this in my crock pot as simply as possible. I will be using a leg of lamb which is about 4.5 lbs so will double ingredients. I will sauté onions then add all ingredients (including garam masala) to the pot except the yogurt which I will add about 15 minutes before serving. My questions are:
Will this work?
If I put the lamb in whole will it shred like pork does or do I need to cut it up prior to cooking?
How long on “low” should I cook this double batch.?
Curious why there are no tomatoes in your recipe. I thought that was standard in Rogan Josh.
Veena Azmanov
yes, you can make this in the crockpot. If you put a whole lamb leg it may not shred but it will become soft depending on how long you cook it.
I suggest either 4 hours on high or 6 to 8 hours on low. I usually do overnight for a leg of lamb.
Yes, add the yogurt in the last half hour would work. You can use tomatoes if you fancy. I just find that yogurt and tomatoes sometimes can make it sour.
Thanks