Rogan Josh

Rogan Josh is a rich, aromatic Kashmiri curry traditionally made with lamb or mutton, slow-cooked in yogurt and a blend of warming spices. Known for its deep red color and layered flavors, it’s a classic dish from Northern India with Persian roots and a staple of Kashmiri Wazwan feasts.

Why You’ll Love This Recipe

• Authentic flavor using Kashmiri spices and yogurt
• Slow-cooked for melt-in-your-mouth tender lamb
• Naturally gluten-free and tomato-free in traditional versions
• Deep, vibrant red color without being overly spicy
• Great for entertaining or a cozy weekend meal

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Meat

• Lamb shoulder or bone-in mutton, cut into chunks

Base and liquid

• Full-fat yogurt
• Water or lamb stock

Spices and aromatics

• Kashmiri red chili powder
• Fennel powder
• Dry ginger powder
• Asafoetida (hing)
• Whole spices: black and green cardamom, cloves, cinnamon, bay leaf
• Alkanet root (ratan jot) for traditional color (optional)
• Mustard oil or ghee

Optional (for modern versions)

• Onion
• Garlic
• Tomato

Directions

1. Marinate lamb with yogurt, chili powder, fennel, and ginger powder. Let it sit for at least 1 hour.
2. Heat mustard oil or ghee and temper with whole spices and asafoetida.
3. Add marinated lamb and sear on high heat until browned.
4. Add water or stock and simmer gently for 1.5–2 hours, or pressure cook for about 45 minutes until meat is tender.
5. For traditional color, infuse alkanet root in hot oil and stir into the curry.
6. Simmer uncovered to thicken sauce and concentrate flavor. Serve hot.

Servings and timing

• Serves: 4–6
• Prep time: 20 minutes + 1 hour marination
• Cook time: 1.5–2 hours (or 45 minutes in a pressure cooker)
• Total time: 2–3 hours

Variations

• Use beef or goat instead of lamb
• Add onions and tomatoes for a thicker, richer gravy (non-traditional)
• Swap mustard oil with ghee or vegetable oil
• Add a touch of cream for a milder, luxurious finish

Storage/reheating

• Store in the fridge for up to 3–4 days
• Freeze in airtight containers for up to 2 months
• Reheat gently on the stovetop with a splash of water to loosen the sauce

FAQs

What gives Rogan Josh its red color?

Kashmiri chili powder and alkanet root (ratan jot) provide a rich red hue without excessive heat.

Is it spicy?

Not particularly—Kashmiri chili is mild, offering color and flavor more than heat.

Can I use chicken instead of lamb?

Yes, though cooking time will be shorter (about 30–40 minutes).

Do I need to marinate the meat?

Yes, it enhances tenderness and infuses the meat with spices.

Is this dish tomato-free?

Traditional Kashmiri Rogan Josh is made without tomatoes—yogurt and spices create the sauce.

Can I make it in a slow cooker?

Yes, sear the lamb and spices first, then cook on low for 6–8 hours.

What to serve with Rogan Josh?

Basmati rice, naan, roti, or saffron rice all pair beautifully.

Is this recipe gluten-free?

Yes—just ensure your yogurt and any broth used are gluten-free.

Can I make it ahead?

Yes, it’s even better the next day as flavors develop further.

What does “Rogan Josh” mean?

“Rogan” means oil and “Josh” means heat or passion—referring to the dish’s oil-based red curry and intensity.

Conclusion

Rogan Josh is a timeless dish that combines rich spices and tender meat into a deeply satisfying curry. Whether you follow the traditional yogurt-based recipe or a modernized version with onions and tomatoes, this dish is guaranteed to impress with its complexity and bold flavor. Serve with rice or naan and enjoy a taste of Kashmiri heritage at your table.

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