Indian Rogan Josh

Today on the Takrecipe website, we bring you the famous Rogan Josh, a fragrant and flavorful lamb curry from the beautiful region of Kashmir in India. This dish is known for its rich red color, intense depth of spices, and melt-in-the-mouth lamb. Traditionally cooked with slow-simmering techniques, it is a perfect combination of warmth and indulgence. If you love Indian cuisine, this dish will become a favorite at your table.

Ingredients (Serves 4-6 People)

• 1 kg (2.2 lbs) lamb, cut into chunks
• 3 tbsp mustard oil or ghee
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 1 cup plain yogurt, whisked
• 2 tsp Kashmiri red chili powder
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 2 black cardamoms
• 4 green cardamoms
• 4 cloves
• 1-inch cinnamon stick
• 1 tsp fennel powder
• ½ tsp asafoetida (hing)
• 1 bay leaf
• 1 cup water or lamb stock
• Salt to taste
• Fresh cilantro for garnish

Preparing the Lamb

Wash and pat dry the lamb pieces. Set them aside. Heat mustard oil or ghee in a heavy-bottomed pan or pressure cooker. Let it reach its smoking point, then reduce the heat to medium.

Sautéing the Spices

Add the black cardamoms, green cardamoms, cloves, cinnamon stick, and bay leaf. Sauté for about 30 seconds until aromatic. Add the chopped onions and sauté until they turn golden brown (this step is crucial for the flavor).

Cooking the Lamb

Add the minced garlic and grated ginger, sauté for another minute. Add the lamb pieces and sear them on high heat for 4-5 minutes, ensuring they brown evenly. Lower the heat and add turmeric powder, coriander powder, cumin powder, and Kashmiri red chili powder. Stir well to coat the meat in spices.

Simmering the Curry

Add the whisked yogurt gradually, stirring continuously to prevent curdling. Pour in 1 cup of water or lamb stock, mix well, and cover the pan. Let it simmer on low heat for 1 to 1.5 hours, stirring occasionally. If using a pressure cooker, cook for about 20-25 minutes until the lamb is tender

Final Touch

Once the lamb is soft and the gravy thickens, add garam masala, fennel powder, asafoetida, and salt. Mix well and cook for another 5 minutes. Turn off the heat and let the curry rest for 5-10 minutes before serving. Garnish with fresh cilantro and serve hot with steamed basmati rice or naan.

Tips:

Use Kashmiri Chili Powder:

🟢This gives the dish its signature red color without too much heat. Avoid regular chili powder, as it may make the dish overly spicy.

Slow Cooking Enhances Flavor:

🟢The longer the lamb cooks, the more tender and flavorful it becomes. If time allows, let it simmer slowly instead of using a pressure cooker.

Yogurt Must Be Whisked:

🟢To prevent curdling, always whisk the yogurt before adding it and stir continuously when incorporating it into the curry.

Other indian Recipes:

• Indian Baingan Bharta recipe
• Indian Dhokla recipe
• Tandoori Paneer Tikka