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.

Rogan Josh

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

Print Recipe

Pin Recipe

---

Description

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

---

Ingredients

Units USM Scale 1x2x3x

• 1 kg lean stewing lamb, cubed
• 3 cups beef stock
• 3 bay leaves
• 2 cinnamon sticks
• 8 crushed cardamom pods
• 8 whole peppercorns
• 2 tsp cayenne pepper
• 4 tsp paprika
• 1 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground cloves
• 1 tsp garam masala
• 1/2 cup cream
• salt
• 2 small red onions, thinly sliced
• 8 cloves of garlic, minced
• 1 tbsp ginger paste
• oil

Cook Mode Prevent your screen from going dark

---

Instructions

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.

---