Indulge in the rich and authentic flavors of Kashmiri cuisine with this flavorful recipe for lamb Rogan Josh, made in the traditional Kashmiri Pandit style! Made with a unique blend of spices and ingredients, including ground ginger powder and asafetida, this dish creates a unique and mouthwatering flavor that is sure to impress.
Unlike typical North Indian curries, Rogan Josh does not use onion or garlic and is mildly spiced, making it a perfect option for those who prefer milder flavors. 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 when you want to serve up a quick and satisfying meal without sacrificing taste.
What is rogan josh?
Rogan Josh is a popular dish that holds a special place in the cuisine of Kashmir, a region in northern India. It is a staple of Kashmiri cuisine and is often served as one of the main dishes in the traditional multi-course meal called "wazwan." The name Rogan Josh is has Urdu and Persian origins, where "rogan" means oil and "josh" means stew or braise, indicating that the dish is essentially a stew made with oil.
Traditionally, Rogan Josh is made with red meat, particularly lamb or goat, but in India, it is often made with goat meat since lamb is not as readily available. However, to get the best taste, good-quality lamb should be used.
There are two versions of Rogan Josh - the Kashmiri Muslim version and the Kashmiri Pandit (Brahmin) version, which makes the term "Kashmiri Lamb Rogan Josh" a bit misleading.
I have followed the authentic Kashmiri Hindu Pandit version of traditional rogan josh in my recipe, which omits the use of onion and garlic. Instead of fresh root ginger, I have used ground ginger powder. The dish gets its unique pungency from asafetida, also known as hing.
The bright, vibrant red color of the dish comes from a combination of ratan jot, which is the root of Alkanna tinctoria (alkanet root), and Kashmiri chilies. In the traditional recipe, tomato is not included in any form. If you wish to achieve a truly authentic Rogan Josh, avoid adding tomatoes or tomato paste, which are sometimes used to enhance the dish's red color.
I have skipped the use of ratan jot in my recipe, as it is not widely available - instead, I have relied solely on Kashmiri chili powder to give my dish its reddish hue.
Why you will love this recipe?
- Unique and flavorful: Rogan Josh is a classic dish that has been enjoyed for generations, and this particular recipe for lamb Rogan Josh is one that stands out from the rest. What sets this dish apart is the use of authentic ingredients, including the use of ground ginger powder and asafetida instead of garlic and onion, giving the dish a unique and delicious flavor profile.
- Versatile: This recipe is also quite versatile, as it can be made with either lamb or goat meat. This makes it a great option for those who are looking for a flavorful and delicious meal that is perfect for any occasion.
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.
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 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.
Use bone-in lamb curry pieces for best-tasting rogan josh.
I prefer to blend yogurt and ground spices so that it is smooth and lump-free. If the yogurt is not smooth, it will split and curdle when added to the lamb. Just blending for a few seconds is sufficient. 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.
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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Lamb Rogan Josh
- 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.