|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 64g||83%|
|Saturated Fat 28g||139%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 7g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The lovely color of rogan josh (sometimes spelled roghan josh or roghan ghosht) comes from the Kashmiri dry red chilies used to prepare it. When you read the recipe, it may seem like you will end up with a fiery dish, but do not fear—the chilies add fantastic flavor to the Indian curry without making it too spicy.
Whole spices along with ground and fresh spices are what add layer upon layer of flavor to this Indian curry. Marinating the lamb in yogurt helps to tenderize the meat, and a touch of cream at the end gives the dish a little richness.
- 2 to 2 1/2 pounds lamb (cubed)
- 1/2 cup plain yogurt
- 4 tablespoons vegetable oil (or canola or sunflower cooking oil)
- 1 (2-inch) stick cinnamon
- 5 to 6 cardamom pods
- 8 to 10 whole cloves
- 2 bay leaves
- 1 teaspoon peppercorns
- 2 medium onions (finely chopped)
- 2 tablespoons ginger paste
- 1 tablespoon garlic paste
- 3 to 4 Kashmiri dry red chilies (coarsely ground)
- 2 teaspoon garam masala
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 2 cups beef stock (or lamb stock)
- 1 cup water
- Kosher salt (to taste)
- 5 teaspoons light cream (or half-and-half)
- Garnish: fresh coriander leaves (cilantro)
Gather the ingredients.
In a bowl, mix the lamb and yogurt and set aside. This will tenderize the lamb.
Heat the oil over medium heat in a deep pan and add the cinnamon, cardamom, cloves, bay leaves, and peppercorns. Fry till they turn slightly darker in color.
Add the onions and fry until they turn lightly golden.
Add the ginger and garlic paste and fry for a minute.
Add the chilies, garam masala, coriander, cumin, and turmeric and fry until the oil separates from the masala.
Add the meat and yogurt mix to the masala and fry well.
Add the beef stock, water, and salt, to taste.
Simmer until the gravy is reduced. Stir often. The gravy should be thick when done.
Whisk the cream until smooth. Stir it into the curry.
Garnish with coriander leaves and serve.
How to Store
Leftover rogan josh should be stored in an airtight container in the fridge for up to three days. Curries tend to taste even better the next day.
What Does Rogan Josh Taste Like?
Rogan josh has a savory, meaty, spiced flavor. Recipes vary greatly based on the cook, so the exact flavors can differ. The balance of dried chilies and a mix of spices gives the curry layers of flavor without making it too spicy.
How Spicy Is Rogan Josh Curry?
While rogan josh does contain chilies, they are dried Kashmiri chilies, which are a mild type of pepper. The chilies add flavor and color rather than intense heat. You can adjust the chilies to your taste and spice tolerance.
Does Rogan Josh Contain Tomato?
Recipes for the Indian curry rogan josh vary depending on the cook's preference for spices and other ingredients. Some recipes for rogan josh contain tomato purée or tomatoes while others do not. The color primarily comes from the Kashmiri chilies.