Rogan Josh is a slow-cooked curry made with tender lamb, yogurt, and a blend of aromatic spices including cardamom, cloves, and Kashmiri chili for a vibrant red hue. The slow simmering allows the lamb to absorb the warm, complex flavors while remaining succulent and juicy. Traditionally served with steamed basmati rice or naan, Rogan Josh is celebrated for its rich aroma, bold color, and comforting depth of flavor.
Ingredients (Serves 4–6)
1 kg lamb, cut into chunks
3 tablespoons vegetable oil or ghee
2 onions, finely sliced
3 cloves garlic, minced
1-inch piece fresh ginger, minced
1 cup plain yogurt
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1–2 teaspoons Kashmiri chili powder (adjust for color/spice)
4–5 green cardamom pods
4 cloves
1 cinnamon stick
2–3 bay leaves
Salt to taste
Fresh cilantro for garnish
Instructions
Heat oil or ghee in a large pot over medium heat. Sauté onions until golden brown, then add garlic and ginger, cooking until fragrant. Stir in the spices—turmeric, coriander, cumin, and chili powder—followed by cardamom, cloves, cinnamon, and bay leaves. Add lamb chunks, searing until lightly browned on all sides. Reduce heat, stir in yogurt, and mix well to coat the meat. Cover and simmer gently for 1.5–2 hours, stirring occasionally, until the lamb is tender and the sauce is thick and aromatic.
Garnish with fresh cilantro before serving. Serve hot with steamed basmati rice or naan bread to soak up the rich, spiced gravy.
Tips for Authentic Flavor
Use Kashmiri chili powder for vibrant color without overpowering heat.
Sear the lamb to lock in juices and enhance flavor.
Slow simmering ensures tender, succulent meat and deep flavor.
Yogurt adds creaminess—temper it before adding to prevent curdling.
Serve immediately for best aroma, or let sit for a few hours for even richer flavor.