https://punguskitchen.com
Ingredients
Adjust Servings:
For the Curry | |
| 500g lamb (bone-in pieces preferred) | |
| 2 tbsp mustard oil (or vegetable oil) | |
| 2 bay leaves | |
| 4 green cardamom pods | |
| 2 black cardamoms | |
| 4 cloves | |
| 1 cinnamon stick | |
| 1 tsp cumin seeds | |
| 1 tsp fennel powder | |
| 1 tsp dry ginger powder (saunth) | |
| 1 tsp coriander powder | |
| 1/2 tsp turmeric powder | |
| 1 tbsp Kashmiri red chili powder (for color) | |
| 1/2 tsp regular red chili powder (for heat, adjust to taste) | |
| Salt to taste | |
| 1/2 cup yogurt (whisked) | |
| 1.5 cups water | |
Optional | |
| A pinch of asafoetida (hing) | |
| 1/4 tsp garam masala (for finishing) |
Rogan Josh (Kashmiri Lamb Curry)🥘
Aromatic lamb curry with Kashmiri spices
Features:
Cuisine:
Rogan Josh is a classic Kashmiri lamb curry known for its deep red color, tender meat, and rich, aromatic flavors. Made with yogurt and a blend of traditional Indian spices, it’s a hearty dish perfect for special meals.
Ingredients
For the Curry
- 500g lamb (bone-in pieces preferred)
- 2 tbsp mustard oil (or vegetable oil)
- 2 bay leaves
- 4 green cardamom pods
- 2 black cardamoms
- 4 cloves
- 1 cinnamon stick
- 1 tsp cumin seeds
- 1 tsp fennel powder
- 1 tsp dry ginger powder (saunth)
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tbsp Kashmiri red chili powder (for color)
- 1/2 tsp regular red chili powder (for heat, adjust to taste)
- Salt to taste
- 1/2 cup yogurt (whisked)
- 1.5 cups water
Optional
- A pinch of asafoetida (hing)
- 1/4 tsp garam masala (for finishing)
Directions
Rogan Josh is a signature dish from Kashmiri cuisine, known for its rich, aromatic flavors and vibrant red color. This slow-cooked lamb curry features tender pieces of lamb simmered in a flavorful blend of spices like cumin, fennel, and Kashmiri red chili powder, which imparts both color and subtle heat to the dish. The base of the curry is enriched with yogurt, giving it a creamy, velvety texture that complements the complex spice mix.
Originating from Kashmir, Rogan Josh has been perfected over centuries and is a staple in traditional Kashmiri feasts. The use of aromatic spices such as dry ginger, cardamom, and cinnamon elevates the taste, while the slow cooking process ensures the lamb becomes tender and juicy, absorbing the full depth of the flavors.
Often enjoyed with steamed basmati rice or naan, Rogan Josh is the perfect dish for special occasions like Eid and other celebratory feasts. Whether you’re looking for a comforting family meal or a dish to impress guests, Rogan Josh offers a delicious experience of Kashmir’s culinary heritage.
Tips for the Best Rogan Josh:
Adjusting spice level: If you prefer a milder version, reduce the quantity of regular red chili powder, as Kashmiri chili is mostly used for color.
Slow cooking: The key to a flavorful Rogan Josh is slow cooking. This allows the lamb to absorb the spices and ensures it becomes tender and juicy.
Resting time: Let the curry rest for a few hours or overnight for the flavors to deepen and meld together.
Whether you’re a fan of traditional Indian curries or exploring new flavors, Rogan Josh is a perfect addition to your culinary repertoire.
Here’s an estimated nutrition breakdown for Rogan Josh (Kashmiri Lamb Curry) per serving (based on 4 servings):
| Calories | 350–400 kcal |
| Protein | 28–32g |
| Fat | 25–30g |
| Saturated Fat | 10–12g |
| Carbohydrates | 10–12g |
| Fiber | 1–2g |
| Sugars | 3–4g |
| Sodium | 500–700mg |
| Cholesterol | 75–90mg |
| Vitamin A | 10–15% of Daily Value |
| Vitamin C | 5–7% of Daily Value |
| Iron | 15–20% of Daily Value |
| Calcium | 4–6% of Daily Value |
Nutrition Disclaimer:
The nutritional information provided for this recipe is an estimate based on typical ingredients and portion sizes. Actual values may vary depending on the specific ingredients used and the method of preparation. For the most accurate information, please consult a registered dietitian or use a nutrition calculator tailored to your ingredients.
Steps
1 Done | Prep the LambClean and pat dry the lamb pieces. Let them come to room temperature before cooking. |
2 Done | Heat the OilHeat mustard oil in a heavy-bottomed pan until it starts smoking. Reduce heat, add whole spices (bay leaves, cardamoms, cloves, cinnamon, cumin). Sauté for a few seconds till aromatic. |
3 Done | Sear the MeatAdd lamb pieces and fry on medium-high heat until browned on all sides (8-10 minutes). |
4 Done | Spice It UpAdd fennel powder, dry ginger powder, coriander powder, turmeric, chili powders, and salt. Mix well and cook for a couple of minutes. |
5 Done | Yogurt MagicReduce heat and add whisked yogurt slowly, stirring continuously to prevent curdling. Cook until the oil separates. |
6 Done | Simmer GentlyAdd water, bring to a boil, then cover and simmer on low heat for 45 minutes to 1 hour or until the meat is tender and the gravy thickens. |
7 Done | Finishing TouchSprinkle garam masala if using. Cook for another 2 minutes. |
8 Done | Serve HotGarnish with fresh coriander (optional) and serve with steamed rice or naan. |
9 Done | 📝 Tips• For an authentic Kashmiri version, skip onions, tomatoes, and garlic. • Kashmiri red chili gives color without too much heat – balance with regular chili powder if needed. • Let the curry rest for a few hours or overnight – it tastes even better the next day! |
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