Rogan Josh

A rich and flavorful curry that will tantalize your taste buds! Rogan Josh is a popular Indian dish made with meat, yogurt, and a blend of spices. It is a slow-cooked dish that is typically served with rice or naan bread

Rogan Josh, a delectable lamb curry, takes pride in its slow cooking process and a harmonious blend of spices. Central to this dish is the inclusion of “Kashmir peppers,” which imparts a distinct red color while maintaining a milder heat compared to other Indian curries. The name Rogan Josh originates from the Persian words “Rogan,” meaning “color,” and “josh,” meaning “hot or passionate.” This culinary masterpiece found its way to India through the Mughals, who popularized it during their frequent visits to Kashmir.

The roots of Rogan Josh trace back to Persia, where it was cherished for its flavors and colors. The Mughals, captivated by the beauty of Kashmir and its cooler climate, embraced this exquisite dish and introduced it to the Indian plains. Over time, Rogan Josh became an integral part of Indian cuisine, blending Persian influences with local flavors and techniques.

The distinctive red hue of Rogan Josh comes from the Kashmir peppers, a key ingredient in the traditional recipe. These peppers infuse the curry with a beautiful color while offering a milder heat, allowing the aromatic blend of spices to shine through. However, due to the rarity of Kashmiri chillies, alternative versions of Rogan Josh incorporate saffron, tomatoes, other types of chillies, and paprika to achieve the desired red color.

Rogan Josh stands out among the wide array of Indian curries with its aromatic profile and balanced spice level. It combines a plethora of spices that create a symphony of flavors without overpowering the palate. The slow cooking process tenderizes the lamb, allowing it to absorb the rich and fragrant essence of the spices, resulting in a dish that delights both the senses and the taste buds.

Like many other curries, Rogan Josh finds its perfect companions in fragrant basmati rice or freshly baked naan. The fluffy rice serves as an excellent base to soak up the flavorsome curry, while the warm and pillowy naan bread offers a delightful means of scooping up every last bit of the delectable sauce.

Curry, with its diverse range of flavors and regional variations, is a treasure trove of culinary delights. From the fiery heat of Vindaloo to the creamy indulgence of Butter Chicken, Indian cuisine offers a plethora of curry dishes to tantalize your taste buds and take you on a flavorful journey. If you haven’t yet ventured into the world of curries, now is the perfect time to expand your palate and discover new savory wonders.

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Rogan Josh

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 45 mins
  • Total Time: 2 hours
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Indian


Rogan Josh is a popular Indian dish made with meat, yogurt, and a blend of spices. It is a slow-cooked dish that is typically served with rice or naan bread


Units Scale


  1. Heat oil in a pot and brown the lamb cubes on all sides. Once browned, remove the lamb from the pot and set it aside.
  2. In the same pot, add the sliced onions, minced garlic, and ginger paste. Cook until the onions are soft and slightly browned.
  3. Add the bay leaves, cinnamon sticks, crushed cardamom pods, and whole peppercorns. Stir continuously until the spices become fragrant.
  4. Incorporate the coriander, cumin, cloves, cayenne pepper, paprika, and garam masala into the pot. Cook for about 30 seconds, stirring to evenly coat the spices.
  5. Return the browned lamb to the pot, along with the beef stock. Bring the mixture to a boil, then reduce the heat to medium and let it simmer for approximately 1 1/2 hours. If needed, add water to maintain the desired consistency. The liquid should reduce and thicken during this cooking time.
  6. Stir in the cream and season with salt to taste. Continue cooking for an additional 5 minutes to allow the flavors to meld together.


No Responses

  1. nors says:

    ang sarap naman nyan curry mo…terno ng naan..patikim brother?

  2. myFudo says:

    Looks delicious!! craving for some rogan josh right about now, love the post and the picture is so mouth watering 🙂
    Feel free to visit my site for a free designer’s lunch bag this week.

  3. I absolutely love this recipe!
    Have a happy day.
    🙂 Mandy

  4. This is so lovely, something like the lamb curry I make although a bit different in terms of the ingredients, the lamb look so tender and cooked to perfection.

  5. Rogan josh is awesome, I have it sometime back in a restaurant in Sweden, it wasn’t so good unfortunately

  6. This looks fantastic and I have some lamb in the freezer!

  7. Judy says:

    I love lamb! The spices are a combination I’ve never tried, sounds like an adventure.

  8. Kristy says:

    I love the history of this dish – it makes it all the more appetizing. We haven’t made lamb in a while. We might have to revisit that. By the way, I’m totally loving your site! It’s going to be a great resource as we do our cooking around the world adventures. 🙂

  9. Karen says:

    Your lamb dish sounds so good and I have all of the spices. Just need tp buy some nice lamb.

  10. Curry, lamb, slow cooked…sounds perfect to me

  11. Again, I’m introduced to something unique and new. And the lamb looks incredible. Loved my history lesson today 🙂

  12. foodjaunts says:

    Yum! I love rogan josh. I always fail at Indian meals though so I’m a bit afraid of them at this point.

    I like your spice mix and the fact that your recipe doesn’t have ghee in it.

  13. ceciliag says:

    Did i tell you i will have lamb in the freezer soon.. then i will be back! YUM! c

  14. I love Rogan Josh! I have to try your recipe!

  15. Sissi says:

    I have never heard of Rogan Josh. Judging from your photo and recipe it must be a pure delight.

  16. I’ve never heard of this dish and don’t eat lamb most of the time, but… this must be good with rice!!

  17. what is that leaves on top of the food?? it’s nice that you get to beautify the foods well.. i wonder if i can use just about any leaves found around our house too.. 🙂

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