India Rogan Josh
Rogan josh is a rich and aromatic curry that hails from the Kashmir region of India, with deep roots in Persian cuisine. The name reflects the dish's vibrant color and bold flavor profile, with rogan meaning "red" in Persian and josh meaning "heat" or "passion." Traditionally prepared with tender lamb or goat, this dish is slow cooked to perfection in a medley of spices, yogurt, and tomatoes. Its bright red hue is typically achieved using Kashmiri chili powder, which adds a mild heat and vibrant color without overwhelming the palate. Rogan josh is a staple in Indian and Kashmiri feasts, often served with naan or steamed basmati rice.
Recipe Servings: 4–6
Ingredients
- 4 Tbsp (60 ml) vegetable oil or ghee
- 2 large onions, finely sliced
- 4 garlic cloves, minced
- 1-inch (2.5 cm) piece of ginger, minced
- 2 Tbsp (15 g) Kashmiri chili powder
- 1 tsp (5 g) ground turmeric
- 2 tsp (10 g) ground coriander
- 2 tsp (10 g) ground cumin
- 1 tsp (5 g) garam masala
- 1 cup (240 g) plain yogurt, whisked
- 2 lbs (900 g) lamb or goat meat, bone-in or boneless, cut into chunks
- 2 medium tomatoes, finely chopped (or 1 cup/240 ml canned crushed tomatoes)
- 1½ cups (360 ml) water or lamb stock
- 3–4 green cardamom pods
- 2 black cardamom pods (optional)
- 4–5 whole cloves
- 1 cinnamon stick (2-inch/5 cm piece)
- Salt, to taste
- 2 Tbsp (8 g) fresh cilantro, chopped (optional)
- Cooked basmati rice or naan
Directions
- Heat the oil or ghee in a large, heavy-bottomed pot over medium heat.
- Add the sliced onions and sauté for 8–10 minutes until golden brown.
- Stir in the garlic and ginger, cooking for 1–2 minutes until fragrant.
- Lower the heat and add the Kashmiri chili powder, turmeric, coriander, cumin, and garam masala. Stir quickly to toast the spices for about 30 seconds.
- Immediately add the whisked yogurt, 1 tablespoon (15 ml) at a time, stirring continuously to prevent curdling.
- Add the lamb or goat pieces to the pot, stirring to coat them with the spiced yogurt mixture. Cook for 5–7 minutes, allowing the meat to brown slightly.
- Add the chopped tomatoes and cook for another 10 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
- Add the water or lamb stock, green cardamom, black cardamom (if using), cloves, and cinnamon stick.
- Bring the mixture to a boil, and then reduce the heat to low, cover the pot, and simmer for 60–90 minutes, stirring occasionally.
- Check the meat for tenderness; it should be soft and succulent. Add more water if the sauce becomes too thick.
- Adjust seasoning with salt, if needed.
- Garnish with fresh cilantro (optional) before serving.
- Serve hot with basmati rice or naan.
Notes
For a milder flavor, substitute Kashmiri chili powder with 1 Tbsp (15 g) paprika and 1 tsp (5 g) cayenne.
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