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.

90 min✻4 servings✻420 kcal
Rogan Josh

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

  1. 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.
  2. 2Add the lamb pieces. Brown on all sides until golden.
  3. 3Add ground spices (turmeric, paprika, coriander, cumin, cayenne, garam masala) and whole spices (cinnamon, cardamom, bay leaves). Stir well.
  4. 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.
  5. 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.
  6. 6Serve with rice or flatbreads, topped with fresh cilantro or mint.