Rogan Josh (Kashmiri Lamb Curry)

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Rogan Josh (Kashmiri Lamb Curry)

Rogan Josh is a rich and flavorful curry from the beautiful valley of Kashmir. This iconic Indian dish is renowned for its vibrant color, bold taste, and irresistibly tender meat, making it a favorite among curry lovers worldwide.

Prep Time20

Cook Time1 50

Total Time2 10

Course: Main Course

Cuisine: Indian

Keyword: lamb curry, lamb rogan josh, rogan josh

Diet: Gluten-free, Low Carb, Nut-free

Method: Stovetop

Servings:

Author: Meeta Arora

Ingredients

3 tablespoons Mustard oil Or substitute ghee or any vegetable oil, heat mustard oil till it smokes
1 Yellow Onion large, finely diced, about 225 grams
1 1/2 pounds Mutton or Lamb bone-in mutton or use boneless lamb shoulder cut into 1 1/2 inch cubes
1 teaspoon Salt
3/4 cup Plain Yogurt
1 1/2 cup Water
Cilantro leaves chopped

Whole Spices

Spices

1 teaspoon Ginger powder or use 1 tablespoon freshly grated ginger
1 tablespoon Coriander powder (Dhaniya powder)
1 teaspoon Ground Cumin (Jeera powder)
1 teaspoon Fennel powder
6-8 strands Saffron (Kesar) optional
1 tablespoon Kashmiri red chili powder adjust to taste
1/2 teaspoon Turmeric powder (Haldi)
1 teaspoon Garam Masala

Optional For Color

1 tablespoon Ghee
1 teaspoon Kashmiri red chili powder mild, optional

US Customary - Metric

Instructions

Heat a heavy bottom pan or Dutch oven on medium-high heat. Add mustard oil (or ghee) to it. If using mustard oil, heat till it smokes, then lower the heat.
Add onions and saute for 9-11 minutes till they are golden brown. Take out onions (leave the oil behind in the pan), transfer to a blender, and make a paste. Set aside.
In the same pan, add all the whole spices and saute for one minute until you get the aroma. If needed, add 1/2 tablespoon of oil.
Add the mutton or lamb pieces. Mix it all well and sear for 7-8 minutes while stirring frequently. The color on the outside of the meat will have changed by now.
Take yogurt in a bowl. Add all the ground spices and mix well.
Turn the heat to low. Add this yogurt mixture to the meat in 2 portions, stirring each time in between to incorporate the yogurt. Cook for 5-6 minutes while stirring continuously.
Add salt and onion paste, which was kept aside. Mix well with the curry. Cover with a lid and adjust the heat to low so it's simmering gently.
Cook for 1 hour or up to 1 hour 30 minutes, giving it an occasional stir, until the meat is tender. If the water has all dried up, then add 1/2 cup more hot water. Check that the meat is cooked well by using a fork.
Remove the lid, and continue cooking for another 10 minutes (to reduce the sauce slightly). The meat should be very tender by this stage.
(Optional) In a tadka pan, heat the ghee. Once hot, take the ghee off the flame. Then add the mild Kashmiri red chili powder to the ghee (we don't want the chili powder to burn). Mix and add to the curry. This helps to add an amazing bright color to the curry.
Your Mutton Rogan Josh is ready. Garnish with fresh cilantro leaves. Serve it with roti or basmati rice.

Video

Notes

Mustard oil or ghee: The traditional recipe uses mustard oil. It is important to heat the mustard oil till it smokes to reduce its pungency. If you cannot find mustard oil, use ghee or any vegetable oil of choice. You can also use butter if you prefer.

Kashmiri chili powder: For the wonderful color in this curry, use Kashmiri chili powder, especially if you are not able to find ratan jot. A good substitute is paprika.

Fennel powder: This is ground fennel seeds. If you can only find fennel seeds, toast them carefully on a dry skillet. Then, grind using a spice grinder. If you can't find it, then it is okay to leave it out.

Onions: The traditional authentic recipe for Rogan Josh does not have onions or tomatoes, which are hard to find in Kashmir's cold climate. However, I add the sauteed brown onion paste for a thicker sauce. If you prefer the authentic version, you can skip the onions.

Ginger/Garlic: I used ginger powder to keep this recipe authentic, but feel free to substitute with freshly grated ginger and add six cloves of minced garlic if you prefer.

Mutton or Lamb: If you can find mutton/goat meat, use that in this recipe. I like to use bone-in mutton. Or you can use lamb shoulder. Cut it into 1 1/2-inch pieces. Trim large pieces of fat. You want 750g of lamb after trimming.

Nutrition