International Cuisine > Indian Cuisine > Curries > Lamb Curry Recipe

Rogan Josh (Kashmiri Lamb Curry)

Rogan Josh is an aromatic lamb curry originating from Kashmir. Its vibrant red color comes from Kashmiri chilies and its rich flavor from a blend of spices. This recipe offers a tender and flavorful lamb curry experience.

Prep Time
30 minutes (plus 30 minutes soaking time)
Cook Time
1.5-2 hours
Servings
6-8
Ingredients
  • 1 kg Lamb shoulder or leg, cut into 1.5-inch cubes
  • 3 tbsp Ghee or vegetable oil
  • 2 Bay leaves
  • 2 Black cardamom pods
  • 4 Green cardamom pods
  • 1 2-inch Cinnamon stick
  • 4 Cloves
  • 8-10 Dried Kashmiri chilies, soaked in hot water for 30 minutes
  • 2 tbsp Ginger-garlic paste
  • 1 tsp Turmeric powder
  • 2 tsp Kashmiri chili powder (for color)
  • 1 tsp Cumin powder
  • 2 tsp Coriander powder
  • 1 tsp Garam masala
  • 1 cup Yogurt, plain, whisked
  • to taste Salt
  • 2-3 cups Water
  • 1 tsp Dried ginger powder (saunth)
  • for garnish Fresh coriander leaves, chopped

Preparation

Soak the Kashmiri chilies in hot water for at least 30 minutes. This will soften them and make them easier to grind into a paste. Grind the soaked chilies into a smooth paste using a little of the soaking water. Be careful, as the chilies can stain. Whisk the yogurt until smooth and set aside. Cut the lamb into 1.5-inch cubes.

Sautéing the Aromatics

Heat ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Add bay leaves, black cardamom pods, green cardamom pods, cinnamon stick, and cloves. Sauté for a minute until fragrant.

Browning the Lamb

Add the lamb pieces to the pot and brown them on all sides. This will help to develop flavor.

Adding the Paste and Spices

Add ginger-garlic paste and sauté for a minute. Add the Kashmiri chili paste, turmeric powder, Kashmiri chili powder (for color), cumin powder, and coriander powder. Sauté for 2-3 minutes, stirring constantly to prevent burning. The mixture should become fragrant.

Cooking the Curry

Reduce the heat to low and add the whisked yogurt. Stir well to combine. Add salt to taste. Add water, enough to cover the lamb. Bring the curry to a simmer, then cover the pot and cook on low heat for 1.5-2 hours, or until the lamb is very tender. Stir occasionally and add more water if needed.

Final Touches

Once the lamb is tender, remove the lid and increase the heat to medium. Cook for another 10-15 minutes, allowing the sauce to thicken. Add garam masala and dried ginger powder (saunth). Stir well. Garnish with fresh coriander leaves before serving. Serve hot with rice or naan.

Nutrition Facts (Estimated per 100g)

Note: These values are approximate and can vary based on specific ingredients and cooking methods. Calories: 220-250, Protein: 20-25g, Fat: 12-15g, Carbohydrates: 5-8g.

Other Important Considerations for Nutrition

This dish is high in protein and fat due to the lamb and ghee/oil used. Adjust the amount of oil used to reduce the fat content. Consider using leaner cuts of lamb to further reduce fat. Serve with whole grain rice or naan to increase fiber intake.

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FAQ

  • Can I use regular chili powder instead of Kashmiri chili powder?

    Yes, but Kashmiri chili powder provides a vibrant red color and a milder heat. If using regular chili powder, use a smaller amount and adjust to your spice preference.
  • Can I make this curry in a pressure cooker or Instant Pot?

    Yes, you can. After browning the lamb and sautéing the spices, add the yogurt and water. Pressure cook on high for 20-25 minutes, then release the pressure naturally. Thicken the sauce as needed.
  • How can I make this curry less spicy?

    Reduce the number of Kashmiri chilies used or remove the seeds before soaking. You can also reduce the amount of chili powder.