Traditional Rogan Josh (Kashmiri Recipe)

This surprisingly easy and immensely popular Rogan Josh is a signature dish from the scenic region of Kashmir, India. It’s known for its vibrant red color and tender, succulent meat and spiced sauce.

There are two traditional recipes for Rogan Josh—one from the Kashmiri Pandits and the other from the Kashmiri Muslims—this recipe follows the more popular Kashmiri Pandit recipe.

Rogan Josh Video Instructions

Ingredients

• Lamb: Use shoulder or leg cuts, which become tender when cooked slowly. If you prefer a different protein, beef, chicken or goat can be substituted, though cooking times may vary.
• Mustard Oil: This oil gives Rogan Josh its distinctive pungent flavor. You can find it in most Indian grocery stores or in well-stocked large grocery stores.
• Yogurt: Acts as a tenderizer for the meat and forms the base of the sauce. Use full-fat yogurt to achieve a rich and creamy consistency.
• Ratanjot (Dyer’s Alkanet): Traditionally used to enhance the dish’s red color. If unavailable, you can omit it.
• Ghee: Adds richness to the Ratanjot oil; if you are not using Ratanjot, you can also omit the ghee.
• Green Cardamoms and Cloves: Essential for adding aromatic depth. Using whole spices will impart the most authentic flavor to the dish. You can serve the Rogan Josh with the whole spices like they typically do in India, or they can be picked out using kitchen tweezers.

Spices:

• Fennel Powder: Provides a sweet, licorice-like which compliments the rich sauce.
• Hing (Asafoetida): Adds a subtle umami flavor and depth. Only a small quantity is needed as it has a strong flavor.
• Saunth (Dry Ginger Powder): Offers a warm, earthy flavor distinct from fresh ginger, which complements the lamb.
• Jeera (Cumin) Powder: Contributes a nutty, earthy note to the dish.
• Saffron: Imparts a subtle floral aroma and a hint of color. If saffron is not available, it can be omitted, although it adds an authentic touch.
• Kashmiri Red Chili Powder: Known for its vibrant red color and mild heat, it gives Rogan Josh some of its characteristic red color.
• Garam Masala: A blend of ground spices that adds complexity and warmth to the dish.

Expert Tips

Using Bone-In Meat: For added depth of flavor, use bone-in lamb pieces. The bones release additional flavor into the sauce during the slow cooking process, enhancing the overall taste of the dish.

Adjusting Consistency: If the sauce becomes too thick, add small amounts of water gradually until you reach the desired consistency. For traditional rogan josh, the sauce should be thick enough to coat the back of a spoon.

Storage and Leftovers

After cooking, let the rogan josh cool to room temperature before storing. Transfer it into airtight containers to maintain its freshness and flavor. Properly stored, Rogan Josh can be kept in the refrigerator for up to 3-4 days.

For longer storage, Rogan Josh can be frozen. Place it in freezer-safe containers or heavy-duty freezer bags, and it will keep well for up to 6 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight.

To reheat, transfer the Rogan Josh to a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap to trap steam and ensure even reheating. Microwave on medium power for about 2-3 minutes. Stir gently, then continue heating in 30-second intervals until it is thoroughly heated.

FAQs

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Traditional Rogan Josh (Kashmiri Recipe)

This surprisingly easy and immensely popular Rogan Josh is a signature dish from the scenic region of Kashmir, India. It’s known for its vibrant red color and tender, succulent meat and spiced sauce.

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Indian, Kashmiri

Servings 4

Calories 467 kcal

For the Meat:

• 2.2 lbs lamb shoulder or leg cut into chunks
• 1/4 cup mustard oil
• 6 green cardamoms
• 8 cloves

For the Spiced Yogurt Mixture:

• 8 oz yogurt 1 cup
• 1 teaspoon fennel powder
• 1/2 teaspoon hing asafoetida
• 1 teaspoon saunth powder dry ginger powder
• 1 teaspoon jeera powder cumin powder
• 1 small pinch saffron
• 2 tablespoons Kashmiri red chili powder
• 1/4 teaspoon garam masala
• 1 teaspoon salt

Optional:

• 2 ½ tablespoons ghee
• 1 teaspoon ratanjot dyer’s alkanet

Prepare the Yogurt Mixture:

• In a large bowl, combine the yogurt, fennel powder, hing, saunth powder, jeera powder, saffron, Kashmiri red chili powder, garam masala, and salt. Mix well and set aside.

Make the Rogan Josh:

• Heat mustard oil in a large deep sauté pan or karahi over high heat. Add the green cardamom pods and cloves, then the lamb chunks. Cook, stirring occasionally, for about 10 minutes until the lamb is well-seared.

• Reduce the heat to low. Add the spiced yogurt mixture to the pan with the lamb. Cover and cook for 40 to 50 minutes, stirring occasionally. If the sauce thickens too much, add a little water to adjust the consistency.

Optional Ghee with Ratanjot:

• If using, melt the ghee in a separate small sauté pan over low heat. Add the ratanjot and allow it to steep for 2-3 minutes, shaking the pan occasionally to mix. Strain the ratanjot-infused ghee into the lamb mixture and stir well.

Calories: 467kcalCarbohydrates: 5gProtein: 38gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 127mgSodium: 131mgPotassium: 579mgFiber: 1gSugar: 2gVitamin A: 4IUVitamin C: 1mgCalcium: 103mgIron: 3mg

Keyword Kashmiri Rogan Josh, Rogan Josh, Traditional Rogan Josh