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Best Rogan Josh Recipe

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
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
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.
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