Rogan Josh is a fabulous and popular curry from the Kashmir region. Although it has a rich aromatic taste, it is not too hot. A generous list of spices achieves the flavour. After that, the secret ingredient is time. Rogan Josh needs time to simmer to achieve its distinctive taste.
Freshly grind the whole spices to boost the flavour. My recipe has been adapted using store cupboard ingredients. The traditional recipe calls for dried Cockscomb flower or Ratan Jot, which, along with the Kashmiri red chillies, gives the dish its signature red colour. I suspect many curry houses opt for a little colouring as these ingredients are not easily sourced in Europe or Greece. We have, therefore, omitted them in the recipe. On its own, the Kashmiri chilli will impart a rich red colour. Ironically, the cockscomb flower may well be growing in your garden!
No Tomatoes but Meat on the Bone
The two main recipes for Rogan Josh are from the Kashmiri Hindu Pandit community, which specifically uses yoghurt but no ginger or onion and from the Kashmiri Muslim community, which uses local wild onions or Pran. The onions are said to be very tasty and give the Kashmiri Muslin version a very distinctive taste. Like many popular traditional recipes, however, everyone, including me, has developed their own take on this wonderful traditional curry.
Many recipes add tomatoes, but I have read that this makes it a simple lamb curry. So, for me, no tomatoes. Imperative, however, is keeping the meat on the bone—essential for the authentic flavour and thickening the sauce. Lamb is the traditional meat for Rogan Josh, but you can also use mutton, goat, or chicken. However, you must adapt cooking times accordingly.
So, like many of these wonderful traditional recipes, adapt and enjoy. And if you want to add tomatoes, nobody is looking (a teaspoon of tomato paste is a better option)—but please keep the meat on the bone. Toast spices, and don’t skimp on the spices; add more Kashmiri chilli if you like your curry hotter.
Serve with naan bread, paratha or rice.
For a vegetarian alternative, try our mung bean or butternut squash curry. We also have two delicious slow-cooked lamb recipes: Lamb in Adobo and a classic Lamb Tagine.
Lamb Curry – Rogan Josh
Equipment
- 1 large heavy-based casserole dish with a lid
Ingredients
- 1 Kilo lamb shoulder with bone Roughly chopped into 2 or 3 pieces
- 2 large onions – finely sliced
- pinch asafoetida optional
- ¾ cup Greek yoghurt (min 5% fat)
- 2 tsp all purpose flour
- 1½ tbsp Kashmiri chilli paste or powder you will need to taste the curry to add more if necessary as it is cooking
A: Whole Spices to Grind
- 1 tbsp coriander seeds ground spice conversions see notes
- 1 tsp cumin seeds
- 5 cloves
- 1 pinch mace blades
- 7-10 whole peppercorn
- 2 whole black cardamom optional
- 8 whole green cardamom
B: Ground Spice & Whole Spice
- 5 cm cinnamon stick
- 2 tsp fennel seed powder
- 2 generous tbsp coconut flakes optional
- 1 tbsp ground almonds (almond flour) optional
- ½ tsp turmeric
- 3 bay leaves
Garlic and Ginger Paste
- 4 large cloves garlic
- 3 cm fresh ginger
To Serve
- 1 tbsp finely chopped fresh chilli optional
- 1 bunch fresh coriander – finely chopped
- ½-1 tsp kashmiri garam masala optional
- salt to taste
Instructions
- Source all your ingredients and arrange them as per the headings.
- Toast the spices for grinding (A) in the casserole dish. Start with the whole spices, and then add the mace and cardamom. Don't burn – just until they start to give off an appealing aroma. Remove and grind when cool.
- Whisk the flour into the yoghurt until there are no lumps. Set aside
- Whizz together the garlic and ginger – add a teaspoon of oil or water to ensure they are well blended. Set aside.
- Add ghee or oil to the casserole dish and fry the onions until golden. Add a pinch of asafoetida (if using).
- Remove a couple of tablespoons of the fried onion and mix into to the yoghurt – stir well and set aside.
- Add the garlic ginger paste and Kashmiri chilli paste or powder to the remaining onions in the casserole and cook for a couple of minutes- add the ground (A) spices and all the (B) spices. Cook for a couple of minutes.
- Add the lamb. Seal on all sides and cook for a further 2-5 minutes. Push the spice mixture into the meat.
- Add ½ cup water and bubble until the liquid starts to evaporate. Repeat the process.
- Lower the heat and add a cup of water* (see notes) and the onion yoghurt mixture. You need enough liquid to 'just' cover the meat. Bring back to a gentle bubble – cover and cook until the meat falls off the bone. Check on the meat every 30 – 40 minutes – adding more liquid and salt if necessary. It should take about 1½-2 hours.
- Garnish with fresh coriander, the finely sliced chilli and a dusting of kashmiri garam masala. Serve with aromatic or plain rice.
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