Classic Rogan Josh
A rich and aromatic lamb curry from Kashmiri cuisine, featuring tender lamb pieces cooked in a flavorful gravy made with yogurt, ginger, garlic, and traditional spices. A hearty and comforting meal for two.
Brown the lamb
Heat 1 tablespoon ghee or vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb cubes and cook them until they are well browned on all sides. Take the browned lamb out of the pot and set it aside.
💡 Pro Tips:
- •Browning the lamb deeply adds a lot of flavor to the curry.
- •Do not overcrowd the pot; cook the lamb in batches if needed.
Cook aromatics and whole spices
Lower the heat to medium. Add the chopped onion to the same pot and cook for 5-7 minutes until it becomes soft and lightly golden. Stir in the grated ginger and minced garlic, and cook for 1 minute until they smell fragrant (they have a pleasant smell). Add the whole spices: 1 green cardamom pod, 1 black cardamom pod, 1 inch cinnamon stick, 2-3 cloves, and 1 bay leaf. Cook for 30 seconds, stirring.
💡 Pro Tips:
- •Cooking the onion until golden builds a rich base flavor.
- •Whole spices release a deeper aroma when briefly cooked in oil.
Add ground spices and yogurt
Stir in the ground coriander, ground cumin, Kashmiri red chili powder (or paprika and cayenne), and turmeric powder. Cook for 30 seconds, stirring constantly. If using yogurt, take the pot off the heat for a minute, then slowly stir in the 1/2 cup plain yogurt until it's fully mixed. This helps prevent the yogurt from curdling (separating).
💡 Pro Tips:
- •Make sure to stir ground spices constantly so they do not burn.
- •Taking the pot off the heat when adding yogurt helps keep it smooth.
Simmer the curry
Return the browned lamb to the pot. Pour in 1/2 cup water or vegetable broth and add salt to taste (start with 1/4 teaspoon). Bring the mixture to a gentle simmer (cook gently just below boiling, with small bubbles). Cover the pot, reduce the heat to low, and let it simmer for 30-40 minutes, or until the lamb is very tender and the sauce has thickened to your liking. Stir occasionally to prevent sticking.
💡 Pro Tips:
- •Slow simmering is key to tenderizing the lamb and developing deep flavors.
- •Stir occasionally to ensure even cooking and prevent sticking to the bottom.
Finish and serve
Taste the Rogan Josh and adjust salt or other spices if needed. Garnish generously with 1/4 cup chopped fresh cilantro. Serve hot with basmati rice or naan bread.
💡 Pro Tips:
- •Fresh cilantro adds brightness and freshness to the rich curry.
- •This curry often tastes even better the next day as the flavors deepen.
- Heavy-bottomed pot or Dutch oven
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡Kashmiri red chili powder gives Rogan Josh its signature deep red color without excessive heat. If you can't find it, use a mix of paprika (for color) and a tiny pinch of cayenne pepper (for warmth).
- 💡For a dairy-free version, completely omit the yogurt or use a plain, unsweetened coconut yogurt. The texture will be slightly different but still delicious.
- 💡The meat should be very tender; if it's not, continue simmering until it reaches the desired tenderness.
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