Add Preferred SourceIndulge in the rich and authentic flavors of Kashmiri cuisine with this flavorful recipe for lamb Rogan Josh, made in the traditional Kashmiri Pandit style! Unlike typical North Indian curries, Rogan Josh does not use onion or garlic and is mildly spiced. This dish is also incredibly easy to make, and it comes together in just 30 minutes, making it a perfect option for those busy weeknights.
Why you will love this recipe?
- It is authentic and flavorful. This recipe is based on traditional Kashmiri lamb rogan josh, and it is packed with flavor.
- It is easy to make. Despite its complex flavor profile, lamb rogan josh is relatively easy to make.
- It is versatile. Lamb rogan josh can be served with a variety of accompaniments, such as rice, naan bread, and chutney. It is also a great dish to make ahead of time, as the flavor improves with time.
Ingredients
Lamb: You can use either lamb or goat meat. The cooking times are different for both types of meat, and if you use goat, adjust the cooking time accordingly.
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 chili, and fennel seeds. The powdered spices I use are ginger powder, coriander powder, and chili powder.
Yogurt: Yogurt is an important part of this dish.
Optional Ingredients
My easy lamb rogan josh recipe uses minimal spices that are easily available in Indian grocery stores. However, here are some optional fragrant spices and ingredients you can use to recreate a restaurant style lamb dish.
- Use bay leaves and green cardamom pods along with other whole spices.
- Sprinkle a small amount of garam masala on the finished dish.
- If you want to use aromatics, fry onions along with ginger and a few cloves of garlic until they are golden brown before browning the lamb.
Step-by-step instructions
Step 1: Grind the fennel seeds into a powder. To this, add yogurt and remaining powdered spices (ground ginger, ground coriander, and red chilli powder). Blend it until it is smooth and lump-free (image 1).
Step 2: Heat ghee in a kadhai or large pan. Add cumin seeds, cinnamon stick, whole black pepper, black cardamom, dry red chili, and hing (image 2).
Step 3: Add the lamb pieces and mix well. Saute on medium heat for 5-7 minutes till browned on all sides (images 3 and 4).
Step 4: Add ½ cup water to it and mix well. Reduce the flame to low, cover, and cook for a further 10-12 minutes (image 5).
Step 5: Add the yogurt mixture and salt to the lamb and mix well (image 6).
Step 6: Add some water to adjust consistency and bring it to a boil. Simmer on low heat for about 15 minutes or until the lamb is completely cooked.
Expert Tips
Use bone-in lamb curry pieces for best-tasting rogan josh.
I prefer to blend yogurt and ground spices for a few seconds so that it is smooth and lump-free. If the yogurt is not smooth, it will split and curdle when added to the lamb. Alternatively, you can also whisk them well; however, make sure there are no lumps.
Grind the fennel seeds first before blending in other spices and yogurt. Alternatively, you can also use fennel powder.
What to serve with lamb rogan josh?
Lamb Rogan Josh pairs wonderfully with various accompaniments. Serve it with fragrant, plain basmati rice or warm naan bread. Additionally, a simple mixed vegetable curry or a fresh green salad can complement the rich and flavorful lamb curry, creating a well-rounded and satisfying meal.
Other rice-based sides that can be paired with it are saffron rice, jeera rice, and red rice. Don't forget to finish off with a refreshing glass of chilled mango lassi.
Recipe FAQs
Rogan josh is a popular Kashmiri dish and is featured in the grand "wazwan" feast. The name itself, with Persian and Urdu roots, signifies a stew made with oil, or "rogan" and "josh." While traditionally made with red meat, goat meat is a common substitute in India due to the availability of lamb. There are two distinct versions - the Kashmiri Muslim and the Kashmiri Pandit version. This Kashmiri pandit recipe does not use onion and garlic. The iconic red hue is achieved through ratan jot, which is the root of Alkanna tinctoria (alkanet root) and can be replaced by Kashmiri chili powder.
No. Firstly, the origin is different. Rogan josh is a Kashmiri dish, whereas vindaloo has Goan roots. The use of spices is also different. Rogan Josh is milder when compared to Vindaloo.
Any leftovers can be stored in the refrigerator for up to three days. It also freezes well and can be stored in the freezer for up to three months.
No. Authentic Rogan Josh recipe does not call for using any nuts. It uses yogurt and ground spices as the base. Unlike typical North Indian curries, it also does not have any onion or garlic in it.
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Recipe card
Lamb Rogan Josh
Ingredients
- 1 lb lamb
- 1 tablespoon ghee (use store-bought or homemade ghee)
- ⅛ teaspoon asafetida hing
- ½ teaspoon cumin seeds
- 2 sticks cinnamon
- 1 teaspoon black pepper
- 2-3 black cardamom
- 2-3 Kashmiri red chili (or any mild version)
- ¾-1 teaspoon salt
- ½-1 cup water
To grind together:
- 1 teaspoon fennel seeds
- ⅓ cup yogurt
- ½ teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 tablespoon Kashmiri red chili powder (or any mild version)
Instructions
Prep:
- Cut the lamb into medium-sized pieces and set them aside.
- Grind the fennel seeds into a powder.
- To this, add yogurt and remaining powdered spices (ground ginger, ground coriander, and chili powder). Blend it until it is smooth and lump-free.
Making rogan josh:
- Heat ghee in a kadhai or thick bottom frying pan.
- Add cumin seeds, cinnamon sticks, whole black pepper, black cardamom, dry red chili, and hing. Fry for a few seconds.
- Add the lamb pieces and mix well. Saute on medium heat for 5-7 minutes until they are browned on all sides.
- Add ½ cup water and mix well. Reduce the heat to low, cover, and cook for a further 5 minutes.
- Add the yogurt mixture and salt to the lamb, and mix well.
- Add some water to adjust consistency and bring it to a boil. Simmer on low heat for about 15 mins or until the lamb is completely cooked.
- Serve hot with steamed Basmati rice.
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