top of page
Search

Rogan Josh | रोग़न जोश

Updated: May 14


Rogan Josh is a rich, aromatic lamb curry that originated in Persia and made its way to India, where it became a beloved staple in Kashmiri cuisine. The name “Rogan Josh” roughly translates to “red heat,” a nod to its vibrant red color achieved through Kashmiri chilies and ratanjot root.



Traditionally cooked with tender lamb, yogurt, and a carefully balanced array of spices, this dish is known for its deep flavors and warming heat. While the ingredient list may seem lengthy, each component brings a unique note, building layers of taste and aroma that make Rogan Josh a truly unforgettable dish.



This recipe brings out the best of Rogan Josh through a slow-cooking method that allows the flavors to meld over time, resulting in tender, succulent lamb and a rich, fragrant sauce. The homemade lamb stock, infused with roasted bones and spices, adds a deep umami flavor that enhances every bite.



Mustard oil, ghee, and a unique blend of spices like cardamom, fennel, and asafoetida give the dish a depth and complexity that make it worth every step. The ratanjot root, cooked in ghee, creates the signature vibrant red color that is as appealing to the eyes as it is to the palate.


I still prefer blending my spices...


For anyone who loves hearty, traditional dishes, Rogan Josh is a must-try, especially during special occasions. Yes, it requires time and care, but the result is a warming, deeply satisfying curry that pairs beautifully with chapati or steamed rice.



With its origins in both Persian and Kashmiri cuisine, making Rogan Josh at home brings a touch of history to your kitchen and is sure to impress anyone who tastes it. Dive into this recipe, and enjoy the process of creating a dish that’s as rich in culture as it is in flavor.


Ingredients:

(Serve 8)

  • Spices:

  • Kashmiri Chilies, 6

  • Cloves, 3

  • Green Cardamom, 3

  • Black Cardamom, 1

  • Fennel Seeds, 3 TBSP

  • Coriander Seeds, 1 TBSP

  • Cumin Seeds, 1/2 TBSP

  • Yogurt, 100g

  • Ginger Powder, 1/2 TSP

  • Garlic Powder, 1/2 TSP

  • Hing | Asafoetida, 1/4 TSP

  • Saffron, 1 Fat Pinch

  • Jaggery, Pinch

  • Whole Milk, 2 TBSP

  • Stock:

  • Lamb Bones, 500g

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Milk Powder, 1 TBSP

  • Shallots Sliced & Crushed, 5

  • Garlic Crushed, 3 Cloves

  • Ginger Crushed, 2"

  • Bay Leaves, 2

  • Rogan Josh:

  • Lamb Shoulder, 500g

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Red Onion Finely Sliced, 1

  • Kashmiri Chili Powder, 1 TBSP

  • Ratanjot Roots, 2

  • Ghee, 2 TBSP

  • Jaggery, Pinch

  • Garam Masala Homemade, 1 TSP

  • Coriander Coarsely Chopped, A Handful

  • Chapati Homemade, For Serving

Equipment:

  • Spice Grinder

  • Cast Iron Skillet / Pan

  • Mortar & Pestle

  • Slow Cooker / Pressure Cooker

  • Heavy Pot

  • Blender / Hand Blender

Directions:

  1. Please visit my "Chapati" page for the recipe.

  2. Please visit my "How To Make Shahi Garam Masala" page for the recipe.

  3. Prepare the Spices and Chili Paste.

  4. Soak Kashmiri chilies in hot water until soft.

  5. Reserve the soaking liquid.

  6. Transfer chilies to a blender with some of the soaking liquid and blend until smooth. Set aside.

  7. In a skillet, toast cloves, green and black cardamom, fennel, coriander, and cumin seeds until aromatic.

  8. Transfer to a bowl and mix with yogurt, ginger, garlic powder, and hing.

  9. Whip until smooth and refrigerate until ready to use.

  10. In a mortar and pestle, grind saffron and jaggery to a powder.

  11. Stir in milk and set aside.

  12. Prepare the Stock.

  13. Preheat oven to 200°C (400°F).

  14. Place bones in a baking dish, season with salt and pepper, and sprinkle with milk powder.

  15. Mix well and bake for 30 minutes.

  16. Flip the bones and add shallots, garlic, and ginger.

  17. Bake for another 15 minutes or until browned.

  18. Transfer everything to a pot with 1L water and the reserved chili soaking liquid.

  19. Deglaze the baking dish with hot water and add that to the pot as well.

  20. Add bay leaves, bring to a simmer, and cook for 20 minutes or until reduced by ¼.

  21. Strain into a slow cooker and remove the bones. Discard other solids.

  22. Set bones aside.

  23. Prepare the Lamb.

  24. Season lamb shoulder with salt and pepper.

  25. In a skillet over medium-high heat, heat mustard oil.

  26. Sear the lamb until browned on both sides. Set aside to rest.

  27. In the same skillet, sauté onions with salt and pepper until caramelized.

  28. Deglaze with a splash of lamb stock.

  29. Stir in the yogurt-spice mix and chili paste. Sauté until well combined.

  30. Slice the lamb and add it to the skillet with its juices.

  31. Add the reserved bones and chili powder. Stir everything together.

  32. Transfer everything into the lamb stock in the slow cooker, ensuring it’s fully submerged.

  33. Cook on high for 6–8 hours or until meat is fall-apart tender.Shortcut: Use a pressure cooker for 1–1.5 hours.

  34. Finish the Rogan Josh.

  35. Transfer the curry to a pot over medium heat.

  36. Simmer uncovered for 10 minutes or until slightly reduced and thickened. Stir occasionally.

  37. In a separate pan, melt ghee with ratanjot roots over medium heat until the ghee turns bright red.

  38. Strain the ghee into the curry and discard the roots.

  39. Stir to combine and adjust seasoning with salt, jaggery, and garam masala.

  40. Garnish with chopped coriander.

  41. Serve hot with chapati.


Worth all the effort...


An umami bomb...


1 serving is never enuff...

Recipe Video:




Comments

bottom of page