Lamb Rogan Josh Recipe – Authentic Kashmiri Spiced Lamb Curry

Last Updated on 2 months by Neha Deshmukh

Lamb Rogan Josh Recipe – Authentic Kashmiri Spiced Lamb Curry

Hey everyone! If you’ve ever dreamed of bringing the rich, aromatic flavors of Kashmir to your kitchen, you’re in the right place. Rogan Josh is the iconic Kashmiri dish – a deeply flavorful lamb curry with a stunning red hue. I remember the first time I tried it at a friend’s place; the tender lamb and complex spice blend completely blew me away. I’ve been perfecting my own version ever since, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Lamb Rogan Josh isn’t just delicious; it’s a bit of a culinary adventure. It’s a dish that truly rewards patience, with flavors that develop and deepen as it simmers. You’ll love how the tender lamb practically melts in your mouth, coated in a fragrant, warming sauce. Plus, the vibrant color is just gorgeous – it’s a real showstopper! It’s perfect for a special occasion, or just when you’re craving something truly comforting.

Ingredients

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

• 2 lbs boneless lamb, cut into 1-inch cubes
• 1 large onion, sliced
• 1 green pepper, chopped
• 1 cup plain yogurt (full-fat is best!)
• 1 tbsp ginger-garlic paste
• 1 tbsp tomato paste
• 1 tsp red chili powder (adjust to your spice preference)
• 1 tbsp coriander powder
• 1 tsp garam masala powder
• 1 tsp nigella seeds (kalonji)
• 1 tsp cumin seeds
• 2 tbsp cooking oil
• Fresh coriander leaves, chopped (for garnish)
• Water, as needed
• Salt, to taste

Ingredient Notes

Let’s talk ingredients for a moment. A few things can really elevate this dish!

• Kashmiri Chilies: Traditionally, Rogan Josh gets its color and mild heat from Kashmiri chilies. If you can find them, definitely use them! They impart a beautiful red color without being overwhelmingly spicy. If not, you can substitute with a mix of regular chili powder and a pinch of paprika for color.
• Yogurt: Full-fat, plain yogurt is key here. It adds richness and helps tenderize the lamb. Avoid Greek yogurt, as it’s too thick.
• Spice Blends: Spice blends can vary regionally in Kashmir. Feel free to adjust the garam masala to your liking – some blends are more cinnamon-forward, others more cardamom-heavy. Don’t be afraid to experiment!
• Lamb: I prefer using boneless lamb shoulder for this recipe, as it has a good amount of fat which keeps the curry rich and flavorful.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the lamb cubes in the yogurt and ginger-garlic paste for at least an hour. Overnight is even better – it really helps tenderize the meat and infuse it with flavor.
2. Heat the oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the nigella seeds and cumin seeds. Sauté for about 30 seconds, until they become fragrant. This is where the magic starts!
3. Add the sliced onions and fry until they turn a beautiful golden brown. This takes patience, but it’s worth it – browned onions are the foundation of so much flavor.
4. Stir in the red chili powder, coriander powder, garam masala, and tomato paste. Cook for about 2 minutes, stirring constantly, until the spices are fragrant and the tomato paste darkens slightly.
5. Add the marinated lamb to the pan. Mix well to coat the lamb with the spice mixture. Cook, covered, on low heat for 35-40 minutes, or until the lamb is tender. Add water as needed to prevent sticking – you want a nice, gravy-like consistency.
6. Season with salt. Add the chopped green pepper and cook for another 5-10 minutes, until it’s slightly softened.
7. Finally, garnish with fresh coriander leaves and serve warm. The aroma alone is enough to make your mouth water!

Expert Tips

• Low and Slow: The key to tender lamb is cooking it low and slow. Don’t rush the process!
• Don’t Skip the Browning: Browning the onions properly is crucial for developing the depth of flavor in this dish.
• Adjust the Spice: Feel free to adjust the amount of red chili powder to suit your spice preference.

Variations

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

• Spice Level Adjustments: For a milder Rogan Josh, reduce the amount of red chili powder or remove the seeds from the chilies before using. For extra heat, add a pinch of cayenne pepper.
• Slow Cooker Adaptation: This recipe works beautifully in a slow cooker! Brown the onions and spices as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours.
• Pressure Cooker Adaptation: You can also make this in a pressure cooker! Follow steps 1-5, then pressure cook on high for 20-25 minutes, followed by a natural pressure release.
• Regional Kashmiri Variations: My grandmother used to add a pinch of dried ginger powder for an extra layer of warmth. Some families also add a touch of fennel powder.

Serving Suggestions

Rogan Josh is traditionally served with steamed basmati rice. It also pairs wonderfully with naan bread, roti, or even a simple side of yogurt. A side of raita (yogurt dip) can help cool things down if you’ve made it a bit spicy!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight! You can also freeze Rogan Josh for up to 2 months.

FAQs

Let’s answer some common questions:

• Is Rogan Josh traditionally made with lamb or beef? Traditionally, Rogan Josh is made with lamb. However, you can substitute beef if you prefer, but the cooking time may need to be adjusted.
• What is the significance of the color in Rogan Josh? The vibrant red color comes from Kashmiri chilies and the use of alkanet root (ratanjot) in some traditional recipes. It’s not just about aesthetics – the color is considered a symbol of celebration and prosperity.
• Can I make Rogan Josh ahead of time? Absolutely! In fact, Rogan Josh tastes even better the next day. The flavors have more time to meld together.
• What is the best way to balance the spices in Rogan Josh? Start with the recommended amounts and taste as you go. If it’s too spicy, add a little more yogurt or tomato paste. If it’s lacking flavor, add a pinch more garam masala or coriander powder.
• What side dishes complement Rogan Josh perfectly? Steamed basmati rice, naan bread, raita, and a simple vegetable side dish like aloo gobi (potato and cauliflower curry) are all excellent choices.