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
Heavy Pot
Blender / Hand Blender
Directions:
Please visit my "Chapati" page for the recipe.
Please visit my "How To Make Shahi Garam Masala" page for the recipe.
Prepare the spices.
Soak kashmiri chilies in some hot water.
Set them aside until hydrated.
*Reserve the soaking liquid.*
Transfer to a blender with some of that soaking liquid.
Blitz until smooth.
Set it aside until ready to use.
In a skillet over medium heat, add cloves, green, black cardamom, fennel, coriander and cumin seeds.
Toast until aromatic.
Transfer to a mixing bowl, along with yogurt, ginger, garlic powder and hing.
Whip until well combined.
Set aside in the fridge until ready to use.
Grind saffron and jaggery with a mortar and pestle until powder forms.
Stir in the milk and set it aside until ready to use.
Prepare the stock.
Preheat oven to 200 degrees celsius or 400 fahrenheit.
Transfer the bones to a baking dish.
Season with salt and pepper.
Sprinkle in the milk powder and mix until well combined.
Wack to the oven and bake for 30 mins.
Flip the bones and add in shallots, garlic and ginger.
Continue baking for another 15 mins or until the bones are browned.
Transfer everything to a pot with 1L of water.
Add in that reserved soaking liquid as well.
Add a splash of hot water and deglaze the baking dish.
Take your time to deglaze as this is liquid gold.
Transfer the deglazed liquid to the pot.
Add in bay leaves and stir to combine well.
Turn the heat up to medium and bring it up to a simmer.
Cook for 20 mins or until it is reduced by 1/4.
Drain into a slow cooker and fish out the bones.
Discard the rest of the ingredients,
Set the bones aside.
Prepare the Rogan Josh.
Season the lamb shoulder with salt and pepper.
In a skillet over medium-high heat, add mustard oil.
Once the oil is heated up, sear the lamb until crispy brown.
Flip and continue searing for another min.
Transfer to a cutting board and set it aside to rest.
In the meantime, add onion to the same skillet.
Season with salt and pepper.
Saute until lightly caramelized.
Deglaze with some of that lamb stock.
Add in the yogurt mixture and blended chili.
Saute until well combined.
Coarsely slice the lamb shoulder and transfer everything to the skillet, along with all the juices.
Add in the reserved bones and chili powder.
Stir to combine well.
Transfer everything to the lamb stock in the slow cooker, making sure everything is fully submerged.
Cover and cook on high for 6 to 8 hrs or until the meat is super tender.
Transfer to a pot over medium heat.
Bring it up to a simmer.
Cover and cook for another 10 mins or until reduced and thickened according to your preference.
Stir occasionally to prevent sticking.
Lastly, add ratanjot roots and ghee to a pan over medium heat.
Stir and cook until the ghee has melted and turns to bright red.
Drain into the Rogan Josh and discard the residue.
Stir to combine well.
Taste and adjust for seasonings with salt, jaggery and garam masala.
Give it a final stir.
Garnish with coriander.
Serve immediately with chapati.
Worth all the effort...
An umami bomb...
1 serving is never enuff...
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