Rogan Josh

Name: Rogan Josh
Prep time: 10 min
Cook time: 75 min
Yield: 3 to 4 servings
Cuisine: Indian Menu
Ingredients: Leg of Lamb — 500g; Mustard Oil — 3 tbsp; Cumin Seeds — 1 tsp; Green Cardamom Pods — 3; Black Cardamom Pods — 1; Cloves — 4; Asafoetida — ¼ tsp; Kashmiri Chilli Powder — 2 tbsp; Turmeric — ½ tsp; Plain Yoghurt — 120g; Ground Fennel — 1½ tsp; Dry Ginger Powder — 1 tsp; Salt — 1 tsp; Boiling Water — 250ml; Garam Masala — ½ tsp

Rogan Josh is the jewel of Kashmiri cuisine and a masterpiece of slow-cooked aromatics. Its name is as evocative as its flavour: 'Rogan' means 'oil' or 'colour' in Persian, and 'Josh' means 'heat', 'passion', or 'boiling'. While it is famous for its vibrant, fiery-red appearance, it is actually a remarkably balanced dish that prioritises aroma and depth over raw chili burn.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 1 hour 15 minutes

Servings: 3 to 4

Notes:

Leg of lamb with a mix of meat, fat, and bone provides the best flavour and naturally thickens the gravy as it simmers.

Kashmiri chilli powder provides a vibrant red hue with mild heat, substituting for traditional ratan jot (alkanet root).

Asafoetida (hing) replaces onions and garlic for an authentic Kashmiri style base, though finely chopped onion and ginger-garlic paste can be used as an alternative.

Using room temperature whisked yoghurt and reducing the heat before adding prevents it from curdling in the hot pan.

Mustard oil should be heated until it smokes to remove its raw sharpness before adding spices, though ghee or vegetable oil can be used instead.

Infuse Mustard Oil
Heat the mustard oil in a heavy-bottomed pan or cast-iron pot over high heat until it starts to smoke slightly, then reduce the heat to medium. Add the cumin seeds, crushed green cardamoms, crushed black cardamom, cloves, and asafoetida, letting them sizzle and release their aromatics for 30 seconds.

Poach Lamb in Natural Juices
Add the leg of lamb pieces to the pan and stir well. Cover with a lid and cook over medium heat for 5 minutes to allow the meat to release its natural juices. Uncover and continue cooking the lamb in its own juices for 10 minutes until the fat renders down.

Build Kashmiri Spice Base
Lower the heat and stir in the Kashmiri chilli powder and turmeric, tossing the meat until vibrant red. Turn the heat to low and gradually stir in the whisked plain yoghurt, ground fennel, dry ginger powder, and salt. Increase heat slightly and stir continuously for 5 minutes until the oil separates and floats on top.

Simmer Until Tender
Pour in 250ml of boiling water and bring to a gentle simmer. Cover tightly with a lid, reduce heat to lowest, and simmer gently for 45 to 60 minutes until the lamb is fork-tender and the gravy is thick and rich. Uncover, stir in the garam masala, and serve hot with naan or basmati rice.