Lamb Rogan Josh Recipe – Authentic Kashmiri Curry with Peas

Last Updated on 2 months by Neha Deshmukh

Lamb Rogan Josh Recipe – Authentic Kashmiri Curry with Peas

Okay, let’s be real. Rogan Josh is the iconic Kashmiri curry. That deep, vibrant red color, the tender lamb… it’s just pure comfort food. I first tried making this years ago, intimidated by the spice list, but honestly? It’s so worth the effort. This recipe is my take on the classic, tweaked over time to be achievable for a weeknight, but still packed with that authentic Kashmiri flavor. You’ll be amazed at how good your kitchen smells!

Why You’ll Love This Recipe

This Lamb Rogan Josh isn’t just a meal; it’s an experience. It’s rich, aromatic, and deeply flavorful. Here’s what makes it special:

• Authentic Flavors: We’re using traditional spices like black cardamom and Kashmiri chili powder to get that genuine Rogan Josh taste.
• Tender Lamb: Slow simmering ensures the lamb is fall-apart tender.
• Vibrant Color: That gorgeous red hue comes from Kashmiri chili powder – it’s as beautiful as it is delicious.
• Perfect with Rice or Naan: Seriously, you need something to soak up all that amazing sauce.

Ingredients

Here’s what you’ll need to create this Kashmiri masterpiece:

• 2 cups onions, coarsely chopped (about 300g)
• 2 tbsp neutral oil (like canola or sunflower)
• 1 cup water (240ml)
• 12 oz ground lamb (about 340g)
• 1 black cardamom
• 1 Indian bay leaf (tej patta)
• 2 inch cassia bark
• 2 tsp garlic ginger paste
• 1/2 tsp kasoori methi (dried fenugreek leaves)
• 2 tsp madras curry powder
• 1/2 tsp kosher salt
• 2 tsp tomato paste
• 2/3 cup water (160ml)
• 1 tsp cumin
• 2 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp mild Kashmiri chili powder
• 1 tsp kasoor methi (dried fenugreek leaves)
• 1 tsp kosher salt
• 4 tbsp lamb fat or neutral oil
• 2 tbsp garlic ginger paste
• 2 tbsp tomato paste
• 1 tsp tamarind paste
• 1 cup peas (fresh or frozen)

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this Rogan Josh:

• Kashmiri Chili Powder: This is essential for the color and mild heat. Don’t substitute with regular chili powder – it won’t be the same! It’s available online or at Indian grocery stores.
• Black Cardamom: It has a smoky flavor that’s different from green cardamom. It adds a wonderful depth to the curry. If you can’t find it, you can omit it, but it’s worth seeking out.
• Cassia Bark: Similar to cinnamon, but bolder and more robust. It’s a key aromatic in Rogan Josh.
• Lamb Fat: Traditionally, Rogan Josh is made with lamb fat, which adds incredible richness. If you don’t have it, neutral oil works just fine, but lamb fat really takes it to the next level. Don’t be afraid to ask your butcher!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Onion Paste: Roughly chop the onions and microwave them covered with vented cling wrap for about 10 minutes at 70% power until they’re soft. This is a little trick I learned to speed things up! Then, blend the softened onions with 2 tbsp of oil and 1 cup of water until you have a smooth paste. Set aside.
2. Toast the Whole Spices: Heat 4 tbsp of lamb fat (or neutral oil) in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the black cardamom, bay leaf, and cassia bark. Toast for a minute or two until fragrant – you’ll know it when you smell it!
3. Sauté the Aromatics: Add 2 tbsp of garlic ginger paste and cook until the raw smell disappears and it starts to sizzle. This usually takes about 2-3 minutes.
4. Bloom the Ground Spices: Stir in the madras curry powder, cumin, coriander powder, turmeric powder, and Kashmiri chili powder. Cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the spices!
5. Build the Base: Mix in 2 tbsp of tomato paste and cook briefly, about a minute, stirring to combine.
6. Brown the Lamb: Add the ground lamb and cook, breaking it up with a spoon, until browned all over.
7. Simmer the Lamb: Add 2/3 cup of water to the lamb and simmer for about 10 minutes, or until the water has evaporated and the lamb is cooked through. Reserve the flavorful fat in the pan.
8. Cook the Peas: While the lamb is simmering, cook the peas. You can boil fresh peas for a few minutes, or microwave frozen peas according to package directions.
9. Combine and Simmer: Add the onion paste, tomato paste mixture, and cooked peas to the pan with the lamb. Stir well to combine.
10. Finish with Tamarind: Stir in 1 tsp of tamarind paste and simmer for another 5-10 minutes, or until the flavors have melded together beautifully.
11. Season and Serve: Taste and adjust seasoning with salt and kasoori methi. Serve hot with rice or naan!

Expert Tips

• Don’t rush the browning of the lamb. This is where a lot of the flavor comes from.
• Use a heavy-bottomed pot. This will help prevent the curry from sticking and burning.
• Taste as you go! Adjust the spices to your liking.

Variations

Want to make this Rogan Josh your own? Here are a few ideas:

• Spice Level Adjustments: If you like it spicier, add a pinch of cayenne pepper or a finely chopped green chili. For milder heat, reduce the amount of Kashmiri chili powder.
• Slow Cooker Adaptation: Brown the lamb and sauté the spices as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.
• Regional Variations: In the Kashmir Valley, Rogan Josh is traditionally made with a very minimal amount of spices, focusing on the flavor of the lamb. Modern versions, like this one, tend to be more complex.
• Other Meats: Feel free to substitute the lamb with goat or chicken. Goat is the traditional alternative, while chicken will cook faster.

Serving Suggestions

Rogan Josh is best served with:

• Basmati Rice: A classic pairing!
• Naan Bread: Perfect for soaking up the sauce.
• Raita: A cooling yogurt dip to balance the spice.
• A side of Kachumber Salad: A refreshing onion and tomato salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This curry actually tastes even better the next day as the flavors have more time to develop!

FAQs

Let’s answer some common questions:

• Is Rogan Josh traditionally made with lamb or goat? Traditionally, Rogan Josh was made with goat, but lamb is more commonly used today.
• What is the significance of Kashmiri chili powder in this recipe? Kashmiri chili powder provides the signature red color and a mild, fruity heat. It’s a key ingredient for authentic flavor.
• How can I adjust the heat level of the Rogan Josh? Reduce or increase the amount of Kashmiri chili powder, or add a pinch of cayenne pepper for extra spice.
• Can I make this recipe ahead of time? Yes! Rogan Josh can be made a day or two in advance. The flavors will meld together even more beautifully.
• What is the best way to serve Rogan Josh for a special occasion? Serve it with a side of saffron rice and a selection of Indian breads. Garnish with fresh cilantro and a dollop of yogurt.