Authentic Rogan Josh Recipe: A Flavorful Kashmiri Lamb Curry

Rogan Josh is a traditional Kashmiri lamb curry made with tender pieces of lamb cooked in a rich and aromatic sauce. This Best Rogan Josh Recipe uses a blend of fragrant spices like cardamom, cinnamon, and cloves, along with Kashmiri chili powder to create a vibrant red curry that’s mildly spiced yet deeply flavorful. Perfect for serving with rice or naan, this dish is ideal for anyone who loves rich, warming curries. The slow-cooked lamb becomes tender and absorbs the spices beautifully, making this a delicious and hearty meal.

Best Rogan Josh Recipe: A Rich and Aromatic Kashmiri Curry

Rogan Josh is a beloved dish from the Kashmiri cuisine, known for its rich, fragrant, and mildly spiced curry made with tender pieces of lamb. This Best Rogan Josh Recipe features slow-cooked lamb simmered in a luxurious sauce made with aromatic spices like cardamom, cinnamon, and cloves, along with Kashmiri chili powder for a vibrant red color. The dish is perfect for special occasions or a cozy family meal, and it pairs beautifully with basmati rice or naan. Rogan Josh is known for its balance of flavors—spicy, fragrant, and hearty, yet not too overpowering.

What is Rogan Josh?

Rogan Josh is a traditional Kashmiri dish that’s typically made with lamb or mutton. The name “Rogan Josh” loosely translates to “red lamb,” with “rogan” meaning oil or clarified butter and “josh” referring to the heat or intensity of the dish. Despite the name, the dish isn’t excessively spicy. The red color comes from the use of Kashmiri red chili powder, which gives the curry a deep hue without overwhelming heat. Rogan Josh is slow-cooked to allow the meat to absorb the flavors of the spices, resulting in a tender, flavorful curry.

How Should Rogan Josh Taste?

A well-made Rogan Josh has layers of flavor, with fragrant spices like cardamom, cloves, and cinnamon blending perfectly with the richness of ghee and the slight heat of Kashmiri chili powder. The sauce should be thick and flavorful, coating the tender pieces of lamb. The lamb itself should be melt-in-your-mouth soft, having absorbed the flavors of the spices over a long, slow cooking process. Rogan Josh is known for its beautiful red color, which comes from the chili powder, and its mildly spicy, aromatic taste that is both warming and satisfying.

Read More: Best Chicken Xacuti Recipe: A Flavorful Goan Curry with Spices

Tips for Making the Best Rogan Josh

Here are some essential tips to ensure your Best Rogan Josh Recipe turns out perfectly every time:

1. Use the Right Cut of Lamb: For Rogan Josh, it’s best to use lamb shoulder or leg, as these cuts become tender when slow-cooked. The marbling of fat in these cuts adds richness to the dish, making the curry more flavorful.
2. Don’t Skimp on the Ghee: Ghee adds richness and a slightly nutty flavor to Rogan Josh, making it more authentic and indulgent. While you can substitute with oil, ghee gives the dish its distinctive richness.
3. Cook Low and Slow: Rogan Josh is best when cooked over low heat for a long time. This allows the lamb to become tender and lets the spices meld together to create a deep, aromatic flavor. Patience is key to achieving the best results.
4. Use Kashmiri Chili Powder for Color: Kashmiri chili powder is milder than regular chili powder but adds a beautiful red color to the dish. If you prefer a spicier version, you can add a pinch of hot chili powder or cayenne, but don’t skip the Kashmiri chili for the color and flavor balance.
5. Yogurt for Creaminess: Adding yogurt to the marinade helps tenderize the lamb and adds creaminess to the sauce. Make sure to whisk the yogurt well before adding to avoid curdling, and stir it into the dish carefully to maintain the consistency.

Rogan Josh Recipe

Rogan Josh is a traditional Kashmiri lamb curry made with tender pieces of lamb cooked in a rich and aromatic sauce. This Best Rogan Josh Recipe uses a blend of fragrant spices like cardamom, cinnamon, and cloves, along with Kashmiri chili powder to create a vibrant red curry that’s mildly spiced yet deeply flavorful. Perfect for serving with rice or naan, this dish is ideal for anyone who loves rich, warming curries. The slow-cooked lamb becomes tender and absorbs the spices beautifully, making this a delicious and hearty meal.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 4 People

Calories 550 kcal

Equipment

• Large heavy-bottomed pot or Dutch oven
• Mixing bowl
• Spatula or wooden spoon

Ingredients

  

For the Curry:

• 1 Ib (450g) lamb (preferably shoulder or leg, cut into pieces)
• 2 large onions finely chopped
• 4 garlic cloves minced
• 1 inch piece of ginger grated
• 3-4 tbsp plain yogurt
• 3 tbsp ghee or oil
• 1 cup water
• salt to taste
• fresh cilantro chopped

For the Spice Blend:

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground fennel
• 1 tsp ground turmeric
• 1 tsp kashmiri red chili powder
• 1/2 tsp ground cinnamon
• 4-5 green cardamom pods
• 2 black cardamom pods
• 4 cloves
• 1 bay leaf
• 1/2 tsp asafoetida (hing)

Instructions

 

• 1. Marinate the Lamb

  In a mixing bowl, combine the lamb pieces with yogurt, ground cumin, ground coriander, and ground turmeric. Mix well to coat the lamb evenly.

  Let the lamb marinate for at least 30 minutes (or longer for better flavor).

  2. Cook the Lamb

  In a large heavy-bottomed pot or Dutch oven, heat the ghee (or oil) over medium heat.

  Add the crushed green and black cardamom pods, cloves, bay leaf, and cinnamon stick. Let the spices sizzle for a minute until fragrant.

  Add the finely chopped onions and sauté until golden brown. This may take 8-10 minutes, but it’s essential for building the flavor base.

  Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until the raw smell disappears.

  3. Add the Marinated Lamb

  Add the marinated lamb pieces to the pot, turning the heat to high. Brown the lamb on all sides, stirring occasionally to prevent sticking.

  Lower the heat and add the ground fennel, Kashmiri red chili powder, and asafoetida. Stir well to coat the lamb with the spices.

  4. Simmer the Rogan Josh

  Add 1 cup of water (or enough to cover the lamb) and bring it to a simmer. Cover the pot and cook on low heat for 1 to 1.5 hours, or until the lamb is tender and the sauce thickens.

  Stir occasionally and add more water if needed to prevent burning and ensure the lamb stays moist.

  5. Adjust Seasoning and Garnish

  Once the lamb is fully cooked and tender, check for salt and adjust the seasoning if needed.

  Garnish with fresh cilantro and serve hot.

  6. Serve

  Serve Rogan Josh with steamed basmati rice, naan, or roti for a complete meal.

Notes

• Lamb Cut: Use lamb shoulder or leg for this recipe, as these cuts become tender and flavorful when slow-cooked. You can also use mutton if lamb isn’t available.
• Spice Level: Kashmiri chili powder adds a beautiful red color without too much heat, but if you prefer a spicier dish, you can add a pinch of cayenne pepper or hot chili powder.
• Cooking Time: For best results, cook the Rogan Josh on low heat for a longer period. This allows the flavors to develop and the lamb to become tender.
• Vegetarian Option: You can replace the lamb with paneer or mushrooms for a vegetarian version of Rogan Josh, using the same spice blend.

Conclusion

Rogan Josh is a classic Kashmiri dish that’s rich, aromatic, and full of deep, comforting flavors. This Best Rogan Josh Recipe takes you through the process of creating an authentic version of this beloved dish, with tender pieces of lamb simmered in a flavorful curry. Whether served with basmati rice or naan, this curry is perfect for any occasion, offering a satisfying and memorable meal. The slow-cooked method ensures the spices infuse deeply into the lamb, creating a hearty and indulgent dish that’s sure to be a hit at your table.