Rogan Josh

Rogan Josh is one of the most popular mutton curries in India. The origin of this dish is the Indian state of Kashmir. However, many times it is considered as a Mughal dish the fact is that the Mughals inherited this from Kashmir.

The term Rogan Josh has Persian origins and there are various interpretations of its meaning. Rogan, pronounced as Rougan, means oil or Ghee in Persian, while in Urdu it means red. On the other hand, Josh means stew. Another meaning of Josh is hot or passionate. Thus, we could conclude that Rogan Josh means “meat stewed in hot oil”.

Rogan Josh is an aromatic mutton stew with a deep red colour, but unlike other Indian curries, it is not hot. Rogan Josh gets its red colour from Kashmiri chillies and ‘Ratanjot’ a spice also known as Alkanna Tinctoria which enhances the deep red colour of the stew. Sometimes the extract of cockscomb flower is also used.

There are two versions of Rogan Josh in Kashmir, as with most Kashmiri dishes: the Hindu Kashmiri Pandit version, and the Muslim version.

In the Pandit version, no garlic or onion is used, but Asafetida and ginger powder are used. Yoghurt is also used, and the meat is browned. The Muslim version uses Kashmiri pearl garlic and shallots called Pran. The shallots are browned and then crushed and added to the stew to enhance the flavour.

Now let’s get to the recipe of my Rogan Josh……….

Instructions

-Ingredients for Rogan Josh.

-Chop the onions into julienne strips as finely as possible.

-Toast the fennel seeds in a small frying pan over a medium flame without oil until they release an aroma.

-Cool them a little and transfer them to a mortar and pestle. Crush them very well until they are reduced to powder and set aside.

-Put the yoghurt in a bowl and beat it well with a fork. Add the spice powder (Kashmiri chilli powder, ginger powder, ground fennel) and a little red colour.

-Mix well and set aside for later.

-Put a pan on a high flame with a little oil. When the oil is hot, add the lamb pieces with a pinch of salt. Sauté them over a high flame until they are browned. Then remove them to a plate.

-Put more oil in the same pan and lower the flame to medium.

-Add the whole spices: bay leaf, black cardamom, green cardamom, cinnamon and cloves. Stir carefully for a few seconds and then add the onion that we had cut into julienne strips.

-Fry the onion over medium-high flame until it turns golden brown.

-Add the garlic and ginger paste and fry for a few seconds. Add the lamb pieces that were browned earlier.

-Add the meat stock, water (until it covers about two fingers above the meat) and salt. Cook for 40 minutes over a low flame or until the meat is half-cooked.

-Add the whipped yoghurt mixture with the spices. Mix everything together and cook over medium-high flame until the meat is tender and the sauce is slightly thickened.

-Sprinkle the Garam Masala on top and mix. Turn off the flame and let it rest for at least 10-15 minutes before serving, although it will be tastier the next day.

-If you serve it with Naan bread and a salad, you will have a complete meal that is sure to delight your guests.

Related basics

• Ginger-garlic paste
• Garam Masala
•  Naan
•  Basmati rice

Watch how to make it

Print recipe: Rogan Josh

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Cuisine India

Servings 4

Calories 160 kcal

Ingredients

  

• 1 ½ kg baby lamb in large chunks (I used leg and chops)
• 3 large onions
• 200g natural yoghurt
• 1 litre meat stock
• 1 ½ tbsp ginger-garlic paste
• 2 bay leaves
• 2 black cardamoms
• 4-5 green cardamoms
• 5-6 cloves
• ½ cinnamon stick
• 1 tablespoon Kashmiri red chilli
• 2 teaspoons fennel seeds
• 2 teaspoons ginger powder
• 1 teaspoon Garam Masala
• 5-6 tablespoons oil
• Salt to taste
• Red food colour (optional)

Instructions

 

• Chop the onions into julienne strips as finely as possible.
• Toast the fennel seeds in a small frying pan over a medium flame without oil until they release aroma.
• Cool them a little and transfer them to a mortar and pestle. Crush them very well until they are reduced to powder and set aside.
• Put the yoghurt in a bowl and beat it well with a fork. Add the spice powder (Kashmiri chilli powder, ginger powder, ground fennel) and a little red colour.
• Mix well and set aside for later.
• Put a pan on a high flame with a little oil. When the oil is hot, add the lamb pieces with a pinch of salt. Sauté them over a high flame until they are browned. Then remove them to a plate.
• Put more oil in the same pan and lower the flame to medium.
• Add the whole spices: bay leaf, black cardamom, green cardamom, cinnamon and cloves. Stir carefully for a few seconds and then add the onion that we had cut into julienne strips.
• Fry the onion over medium-high flame until it turns golden brown.
• Add the garlic and ginger paste and fry for a few seconds. Add the lamb pieces that were browned earlier.
• Add the meat stock, water (until it covers about two fingers above the meat) and salt. Cook for 40 minutes over low flame or until the meat is half cooked.
• Add the whipped yoghurt mixture with the spices. Mix everything together and cook over medium-high flame until the meat is tender and the sauce is slightly thickened.
• Sprinkle the Garam Masala on top and mix. Turn off the flame and let it rest for at least 10-15 minutes before serving, although it will be tastier the next day.
• If you serve it with Naan bread and a salad, you will have a complete meal that is sure to delight your guests.