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Home » Curry & Side dish » Lamb Rogan Josh

Lamb Rogan Josh

Published: Oct 3, 2020 · by Shilpa · Leave a Comment

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Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal (wazwan).

Authentic lamb rogan josh step-by-step recipe with video and photos.

Jump to:
  • What is rogan josh
  • About this recipe
  • Ingredients
  • Bonus
  • Step by step instructions
  • Recipe card
Lamb Rogan Josh

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Lamb Rogan Josh

What is rogan josh

Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal (wazwan). Roughan means oil in Persian and Urdu, while juš means "stew" or "braise". Rogan josh, by this definition, may mean "stewed in oil". The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine. The Indian influence in this dish is evident by the usage of ghee and lots of spices. It is made with red meat, traditionally lamb or goat. In India, rogan josh is often made with goat instead of lamb, since lamb is less widely available than goat meat. However, this dish tastes best when made with good-quality lamb.

Rogan josh is not a spicy dish, and unlike other meat dishes from India, onion and garlic are not used. This dish is quite easy to make. Lamb or goat meat is browned in ghee which is seasoned with whole spices. A mix of yogurt and spices is added and the meat is cooked in the yogurt mixture on low heat till the meat is soft and falls apart. The red colour of the dish comes from ratan jot (the root of Alkanna tinctoria) and Kashmiri chillies. Traditionally, tomato is not added to rogan josh. If you want to recreate the authentic rogan josh, do not add tomatoes, which is sometimes used to achieve the red colour. I have not used ratan jot in my dish as this is not widely available - the reddish hue in my dish comes solely from the Kashmiri chilli powder.

About this recipe

My dish follows the Kashmiri Hindu Pandit version of Rogan Josh. Lots of yogurt is used in this dish. Onion and garlic are not used. Ginger powder is used instead of fresh ginger. Hing is used instead of garlic for the uniquely pungent taste. The meat is browned before cooking in the yogurt mixture.

The Muslim version of this dish uses fresh ginger, garlic, and shallot onions. Yogurt is not used in this version. The meat is boiled and not browned. So the end result is quite different from the Pandit version. I will write a post on the Muslim version of Rogan Josh soon.

Rogan josh can be served with plain steamed rice or naan. Want a perfect cocktail pairing with this luscious curry? Try apple cinnamon gin.

Ingredients

Lamb rogan josh ingredients

Lamb: Rogan josh can be made with either lamb or goat meat.

Ghee: I use ghee to make the dish. However, you may replace it with the cooking oil of your choice.

Spices: The whole spices I use are cumin seeds, cinnamon, pepper, black cardamom, dried chilli, and fennel seeds. The powdered spices I use are ginger powder, coriander powder, and chilli powder.

Yogurt: Yogurt is an important part of this dish. I use homemade yogurt here.

Click here for more lamb recipes.

Lamb rogan josh

Bonus

This lamb curry is:
- unique and flavourful
- authentic rogan josh recipe
- suitable to be made with both lamb and goat meat
- suitable for beginners

Step by step instructions

1. Heat ghee in a kadhai or thick bottom frying pan. Add cumin seeds, cinnamon sticks, whole black pepper, black cardamom, dry red chilli, and hing.

2. Add the lamb pieces and mix well. Fry on medium heat for 5-7 minutes till browned on all sides

3. Add ½ cup water to it and mix well. Reduce the flame to low, cover, and cook for a further 10-12 minutes

4. Add the yogurt mixture and salt to the lamb, and mix well

5. Simmer on low flame until the lamb is completely cooked

Lamb rogan josh
Lamb rogan josh
Lamb rogan josh

Recipe card

Lamb Rogan Josh

Shilpa
Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal (wazwan).
5 from 2 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine Indian, Kashmiri
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Ingredients
  

  • 500 grams lamb chopped into cubes
  • 1 tablespoon ghee
  • ⅛ teaspoon asafoetida (hing)
  • ½ teaspoon cumin seeds
  • 2 sticks cinnamon
  • 1 teaspoon black pepper
  • 2-3 black cardamom
  • 2-3 Kashmiri red chilli
  • ½ teaspoon ginger powder
  • 1 teaspoon coriander powder
  • ⅓ cup yogurt
  • 1 tablespoon Kashmiri red chilli powder
  • 1 teaspoon fennel seeds
  • Salt to taste
  • 1 cup water

Instructions
 

  • Heat ghee in a kadhai or thick bottom frying pan. Add cumin seeds, cinnamon sticks, whole black pepper, black cardamom, dry red chilli and hing. Fry for a few seconds
  • Add the lamb pieces and mix well. Fry on medium heat for 5-7 minutes till browned on all sides
  • Add ½ cup water and mix well. Reduce the heat to low, cover and cook for a further 5 minutes
  • Meanwhile, grind fennel seeds into a powder. Blend it with yogurt and remaining powdered spices (ginger powder, coriander powder, and chilli powder)
  • Add the yogurt mixture and salt to the lamb, and mix well
  • Add some water to adjust consistency and bring it to boil. Simmer on low heat for about 15 mins or until the lamb is completely cooked
  • Serve hot with steamed Basmati rice

Video

Nutrition Facts
Lamb Rogan Josh
Amount Per Serving
Calories 413 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 16g100%
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 104mg35%
Sodium 88mg4%
Potassium 362mg10%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 22g44%
Vitamin A 98IU2%
Vitamin C 1mg1%
Calcium 83mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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