Rogan josh is an aromatic lamb dish of Persian origin, and is one of the most famous dishes from the Kashmiri cuisine.
Rogan josh was brought to Kashmir by the Mughals and is a dish that is centuries old. It is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri feast called a wazwan. In its original form, it would have been made with mutton or more likely goat. If you can get goat meat, this is a good recipe to try it on. You will need to extend the cooking time a little, as goat is tougher than lamb. It can also be drier so you may need to add some water during the main cooking period.
This dish featured in my grandmother’s notes as a special occasion dish. It was a particular favourite of her eldest son, and was reserved for his special events.
It is a restaurant standard. I would be surprised if I went into an Indian restaurant and it wasn’t on the menu.
This home-cooked version is more robust than the normal restaurant fare. Do warn your guests that the whole spices are not meant to be eaten.
It is important to use Kashmiri chilli powder because of the colouring it gives and the mildness of its taste. A good rogan josh has a distinctive red colour.
You must be patient and get the consistency right. It should be thick, with the gravy sticking to the meat. You should allow adequate time to marinate the lamb, so start on this at least the day before.
the recipe
about
equipment
- small frypan
- deep pot with lid
ingredients
- 800 g lamb leg - trimmed and diced (see notes)
for the marinade
- 10 black peppercorns
- 6 cloves
- 4 green cardamom pods - seeds only
- 2 black cardamom pods - seeds only
- ½ stick cassia
- ½ tsp fennel seeds
- ½ tsp Kashmiri chilli powder
for tempering
- 3 tbsp gingelly oil - see notes
- ½ stick cassia
- 2 black cardamom pods
- 4 green cardamom pods
- 6 cloves
- 12 black peppercorns
- 1 tsp fennel seeds
- 1 blade mace
for cooking
- 1 red onion - finely chopped
- 1 tsp salt
- 1½ tsp ginger powder
- 1½ tsp Kashmiri chilli powder
- 1 tsp asafoetida powder
- 150 ml yoghurt
- 250 ml tomato puree - see notes
- 1 tsp garam masala
for serving
- ½ lemon - juiced
- ½ cup coriander leaves - finely chopped
instructions
to marinate
- Place a small pan on medium heat and add the peppercorns, cloves, the seeds from the green and black cardamom pods, a half stick of cassia and the fennel seeds. Toss and toast until the spices become aromatic. Remove from heat, allow to cool, then grind to a coarse powder.10 black peppercorns, 6 cloves, 4 green cardamom pods – seeds only, 2 black cardamom pods – seeds only, ½ stick cassia, ½ tsp fennel seeds
- Mix the ground marinade ingredients and the Kashmiri chilli powder in a large bowl. Add the lamb and rub well with the marinade. Cover then set aside overnight.½ tsp Kashmiri chilli powder, 800 g lamb leg – trimmed and diced (see notes)
to temper
- Heat the oil in a deep pot on medium heat. Add the remaining cassia, black and green cardamom pods, cloves, peppercorns, fennel seeds and mace. Fry for one minute until the spices are sizzling and aromatic.3 tbsp gingelly oil – see notes, ½ stick cassia, 2 black cardamom pods, 4 green cardamom pods, 6 cloves, 12 black peppercorns, 1 tsp fennel seeds, 1 blade mace
to cook
- Reduce the heat and add the onion. Sprinkle with the salt and fry for about ten minutes or until the onion is soft.1 red onion – finely chopped, 1 tsp salt
- Increase the heat to medium and add the marinated lamb. Mix well to coat with tempered oil. Fry until meat is well browned. This will take around ten minutes.
- Add the ginger powder, Kashmiri chilli, and asafoetida powders. Mix well to combine.1½ tsp ginger powder, 1½ tsp Kashmiri chilli powder, 1 tsp asafoetida powder
- Remove the pot from the heat and add the yoghurt one spoonful at a time, mixing well to combine before adding the next spoonful.150 ml yoghurt
- Return to the heat. add the tomato puree and mix well to combine.250 ml tomato puree – see notes
- Reduce heat to very low, cover the pot and simmer, stirring occasionally, for 2 hours. The lamb should release enough moisture to prevent it from catching on the base of the pot, but if the gravy looks too dry, add a little water. It is ready when the red coloured oil floats to the surface.
- Sprinkle the lamb with the garam masala, and stir it in. Continue simmering, uncovered, for around 30 minutes or until the lamb is tender and the gravy is reduced. Taste and add salt, if necessary.1 tsp garam masala
to serve
- Stir in the lemon juice and coriander leaves. Serve.½ lemon – juiced, ½ cup coriander leaves – finely chopped
notes
private notes
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