Lamb Rogan Josh Recipe – Authentic Kashmiri Spice Blend

Last Updated on 2 months by Neha Deshmukh

Lamb Rogan Josh Recipe – Authentic Kashmiri Spice Blend

Introduction

Okay, let’s be real. Rogan Josh is the dish that instantly transports me back to Kashmir. The aroma alone is enough to make my mouth water! I first attempted this recipe years ago, intimidated by the spice blend, but once I got the hang of it, it’s become a family favorite. It’s a bit of a project, yes, but trust me – the rich, flavorful, and tender lamb is SO worth the effort. This isn’t just a recipe; it’s a little piece of Kashmiri culinary heritage you can make in your own kitchen.

Why You’ll Love This Recipe

This Lamb Rogan Josh isn’t just delicious; it’s a truly special dish. Here’s why you’ll adore it:

• Authentic Flavor: We’re building a genuine Kashmiri spice blend, which is the heart and soul of this curry.
• Tender Lamb: Slow cooking (or pressure cooking!) ensures the lamb is fall-off-the-bone tender.
• Rich & Aromatic: The combination of spices, yogurt, and ghee creates a deeply flavorful and aromatic experience.
• Impressive but Achievable: It looks fancy, but with a little patience, anyone can make this!

Ingredients

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

• 500 gms Lamb meat (leg or shoulder are great)
• 3 tbsp Ginger paste
• 3 tbsp Garlic paste
• 1 cup Yogurt
• ?? tsp Turmeric powder (about 1 tsp)
• ?? tsp Red chilli powder (about 1-2 tsp, depending on heat preference)
• ?? tsp Salt (to taste)
• 2 tsp Cumin seeds
• 2 tsp Coriander seeds
• 1 tsp Black peppercorn
• 2 inch Cinnamon stick
• 1 tsp Mace
• 5 large Onions
• 2 Dry red chilli
• 1 inch Cinnamon stick
• 4-6 Cloves
• 4-6 Green cardamom
• 2 Bay leaves
• ?? tsp Cumin seeds (about 1 tsp for tempering)
• ?? tsp Turmeric powder (about ½ tsp for tempering)
• 1 tsp Red chilli powder (for tempering)
• 1 tsp Garam masala
• 6 tbsp Mustard oil
• 2 tbsp Ghee
• 1 cup Freshly chopped coriander

Ingredient Notes

Let’s talk ingredients! A few things will really make a difference:

• Kashmiri Chilies: If you can find Kashmiri chili powder, use it! It provides a beautiful red color and mild heat. If not, a mix of regular chili powder and paprika can work in a pinch.
• Mustard Oil: Don’t skip this! It has a distinct pungent flavor that’s essential to Rogan Josh. Heat it well to remove the raw smell.
• Spice Blend: The spice blend is key. Toasting the whole spices (cumin, coriander, peppercorn, cinnamon, mace) before grinding them elevates the flavor immensely.
• Lamb Cuts: Traditionally, Rogan Josh uses lamb on the bone. Shoulder or leg are excellent choices. Feel free to use boneless, but the bone adds extra flavor.
• Regional Variations: You’ll find variations in the spice blend across Kashmir. Some recipes include fennel seeds or dried ginger powder. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Lamb: In a large bowl, combine the lamb with ginger paste, garlic paste, yogurt, turmeric powder, red chili powder, and salt. Mix well, ensuring the lamb is fully coated. Cover and refrigerate for at least 1 hour, or ideally overnight. The longer it marinates, the more tender and flavorful it will be.
2. Prepare the Spice Mix: While the lamb marinates, grind the cumin seeds, coriander seeds, black peppercorn, cinnamon stick, and mace into a fine powder. A spice grinder or a powerful blender works best.
3. Temper the Spices: Heat the mustard oil in a pressure cooker or a heavy-bottomed pan over medium heat. Be patient – you want the oil to smoke slightly. Add cumin seeds, dry red chilies, bay leaves, cloves, cardamom, and cinnamon stick. Sauté for a minute or two until fragrant. This is where the magic starts!
4. Sauté the Onions: Add the chopped onions to the pan and cook until golden brown and caramelized. This takes time, but it’s crucial for building flavor. Stir in turmeric powder and red chili powder towards the end of the onion cooking process.
5. Add the Lamb: Add the marinated lamb to the pan and sauté for 2-3 minutes, stirring constantly. Then, mix in the prepared spice mix, ensuring the lamb is well coated.
6. Cook the Curry: Cover the pressure cooker or pan and cook on low-medium heat for 20-25 minutes, stirring occasionally to prevent sticking.
7. Add Water & Pressure Cook/Slow Cook: Add water – 1.5 cups if using a pressure cooker, or 2 cups if slow cooking. If using a pressure cooker, close the lid and cook for 3 whistles. If slow cooking, continue to cook until the lamb is incredibly tender, about 2-3 hours.
8. Finish & Serve: Adjust the curry consistency by adding more water if needed. Stir in garam masala and ghee. Garnish generously with freshly chopped coriander. Serve hot!

Expert Tips

• Browning is Key: Don’t rush the browning of the onions. It’s where a lot of the flavor comes from.
• Low and Slow: The longer you cook the lamb, the more tender it will become.
• Taste as You Go: Adjust the salt and spice levels to your liking throughout the cooking process.

Variations

• My Family’s Secret: My aunt always adds a tablespoon of pomegranate molasses for a touch of sweetness and tang. It’s amazing!
• Spicier Version: For a real kick, add a pinch of cayenne pepper to the spice mix.
• Simpler Version: If you’re short on time, you can use pre-made garam masala and skip toasting the whole spices.

Vegan Adaptation

Believe it or not, Rogan Josh can be made vegan! Substitute the lamb with hearty vegetables like potatoes, cauliflower, and chickpeas. Use plant-based yogurt and skip the ghee, using a neutral oil instead.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to ½ tsp and omit the dry red chilies.
• Medium: Use 1-2 tsp of red chili powder and include the dry red chilies.
• Hot: Add a pinch of cayenne pepper to the spice mix and increase the red chili powder to 2-3 tsp.

Festival Adaptations (Eid, Diwali)

Rogan Josh is a popular dish for special occasions like Eid and Diwali. It’s often served as part of a larger feast with biryani, kebabs, and desserts.

Serving Suggestions

Rogan Josh is best enjoyed with:

• Rice: Basmati rice is the classic pairing.
• Naan: Warm, fluffy naan bread is perfect for soaking up the delicious gravy.
• Raita: A cooling cucumber raita balances the richness of the curry.

Storage Instructions

Leftover Rogan Josh can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.

FAQs

What is Rogan Josh and where does it originate?

Rogan Josh is a classic Kashmiri lamb curry, known for its vibrant red color and aromatic spices. It originates from the Kashmir Valley in India.

What cut of lamb is best for Rogan Josh?

Lamb shoulder or leg are traditionally used. They have enough fat to keep the curry rich and flavorful.

Can I use another oil instead of mustard oil?

While mustard oil is traditional, you can use vegetable oil or ghee as a substitute. However, the flavor won’t be quite the same.

How can I adjust the heat level of this Rogan Josh?

Adjust the amount of red chili powder and dry red chilies to control the spice level.

How do I know when the lamb is perfectly tender?

The lamb should be fall-off-the-bone tender. If using a pressure cooker, check after 3 whistles. If slow cooking, it should take around 2-3 hours.

Can this be made in a slow cooker?

Absolutely! Follow the instructions up to step 7, then transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.