Rogan josh/ roghan josh or roghan ghosht, is an aromatic meat curry from Kashmir. Traditionally made from lamb or goat, it is flavoured by aromatic spices and coloured primarily by alkanet flower or root and Kashmiri chilies. Lamb Rogan Josh is one of the most popular item on curry list at restaurants along with Butter Chicken and Chicken Tikka Masala. But you have to make it from scratch at home to truly enjoy the deep intense flavour and tender meat. You wont turn back to restaurants or premade sauces.
How to make Rogan Josh
Rogan josh is very easy curry as compared to many other curries. The secret lies in appropriate use of right spices and slow cooking meat. The best part is that you don’t need to make a trip to Indian grocery store for these spices, they are easily available at supermarkets.
Lamb – is the ideal choice but goat meat can be used as well. The best cut to use is shoulder cut or leg meat . There should be no fat in the meat and should be small pieces of around 2 inches.
Spices – cinnamon, cardamom, black cardamom, Black pepper corn, cloves, cumin seeds, ground fennel, ginger powder, garam masala, Bay leaves, Kashmiri red chilli.
Kashmiri Chilli is what gives Rogan Josh deep colour. Don’t get alarmed at the quantity used as this chilli is very mild and wont make the curry spicy. Kashmiri chilli is easily available at Indian grocery store but if you cant get it substitute with paprika.
A lot recipes use tomatoes, but traditionally tomatoes are not used in Rogan josh. The gravy gets thick from yoghurt and the fennel powder.
Rogan Josh is a slow cook curry. The meat need to simmer for at least 2 hours as it needs to become tender. Cooking in pressure cooker will make the meat tender but the flavours from spices will not develop.
Tips to make Perfect Rogan Josh
- Fry onions at medium heat, don’t make them dark brown. The darker the onion the darker will be the curry.
- When adding yoghurt ensure that it is room temperature. Alternatively add little water to make sure its not cold. When you add cold yoghurt to the hot curry, it curdles. This leaves the curry grainy and doesn’t look good.
- Allow meat to cook for around 2 hrs at low heat untill the meat is tender. Use a fork or knife to test, if the meat fall apart, its ready !
Watch How to make it
What to serve with Rogan Josh
A good curry deserve a Naan. In Australia supermarkets like coles, Woolworths and Aldi all sell ready to eat naan, grab one to get authentic curry house experience. For DIY option try out Easy Naan (Flat Bread) and make fresh naan at home.
Steamed rice can also be served with it. Use Basmati rice and cook them according to instructions on the pack.
Make the picture complete by adding fresh salad. Indian/Pakistani salad are effortless. Just chop some onions, tomatoes and cucumbers and dress it with lemon juice and salt.
More Curries to try
Chicken Korma
Meatball (Kofte) Curry
Chicken Tikka Masala
Rogan Josh
Ingredients
- 550 g Lamb See Notes
- 1 Medium Onion
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- ¾ cup Yoghurt
- 2 Cinnamon Sticks
- 5-6 Cloves
- 5-6 Black peppercorns
- 2 Bay leaves
- 1 Black Cardamom
- 3 Green Cardamom
- 1 tsp Cumin Seeds
- 1½ tsp Salt
- 1 tbsp Fennel Powder
- 1 tsp Ginger Powder
- 1 tbsp Kashmiri Red Chilli Alternative Paprika
- ¼ cup Oil
Instructions
- Heat oil on medium heat and add bay leaves, cardamom ( black & green), cinnamon, cloves, black pepper corn. Temper them for a minute. And then add cumin.
- Add sliced onions and fry until golden brown.
- Add meat along with ginger and garlic paste. Fry meat until it changes the colour, add salt and continue to fry for another 5 minutes.
- Whisk Yoghurt and add it to the meat. Cook untill oil starts to separate.
- Add Kashmiri chilli in a small bowl and add ¼ cup water and mix. Pour the mixture into the meat.
- Add 1 cup of water and cover the pot, cooking on low heat for around 2 hours. The meat should be tender. The curry will be a bit watery and not really thick at this stage.
- Add fennel powder and ginger powder, cover the pot for another 15 minutes. At this stage the curry will be thicker and its ready !
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