India · Meat Dishes
Rogan Josh
A jewel of Kashmiri cuisine — tender slow-braised lamb in a deep red aromatic sauce of yogurt, tomato, paprika, and warming spices. 'Rogan' means oil or clarified fat, 'Josh' means heat or passion in Persian.
Ingredients
- lamb600 g
- vegetable oil or ghee2 tbsp
- large onions2
- garlic cloves4
- fresh ginger2 cm
- plain yogurt150 g
- tomato paste2 tbsp
- turmeric1 tsp
- paprika2 tsp
- ground coriander1 tsp
- ground cumin1 tsp
- cayenne pepper1 tsp
- garam masala2 tsp
- cinnamon stick1
- green cardamom pods3
- bay leaves2
- water or broth400 ml
- salt to taste
Method
- 1Heat oil or ghee in a deep pan. Fry the onion over medium heat until deeply golden. Add garlic and ginger, fry 1 more minute.
- 2Add the lamb pieces. Brown on all sides until golden.
- 3Add ground spices (turmeric, paprika, coriander, cumin, cayenne, garam masala) and whole spices (cinnamon, cardamom, bay leaves). Stir well.
- 4Add yogurt one spoonful at a time, stirring constantly so it does not curdle. Add tomato paste, then water or broth. Season with salt to taste. Bring to a gentle boil.
- 5Reduce heat to minimum. Cover and braise for 1–1.5 hours until the meat is very tender and the sauce is thick and glossy.
- 6Serve with rice or flatbreads, topped with fresh cilantro or mint.