Rogan Josh Recipe
Find out the authentic flavors of Kashmiri cuisine with this easy lamb Rogan Josh recipe! This aromatic curry dish is sure to become a family favorite. This hearty, delicious, and flavorful curry will warm your dinner table. Serve it tonight, and your whole family will thank you!
Servings: 4 portions
Equipment
- Food chopper or food processor
- Cooking pot or kadai/ karahi
- Wooden spoon
Ingredients
- 1.3 pounds boned meat lamb or beef
- 1- inch fresh ginger
- 4 cloves garlic
- 5 tablespoons cooking oil
- 6 whole green cardamom pods
- 1 bay leaf
- 5 whole cloves
- ¼ teaspoon whole black peppercorns
- 1- inch cinnamon stick
- 1 medium brown onion finely chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 teaspoons paprika powder
- ¼ teaspoon Kashmiri red chili powder
- ¾ teaspoon Himalayan salt
- 3 tablespoons plain natural yogurt
- ¼ teaspoon garam masala
- Freshly ground black pepper optional
Instructions
- Peel the ginger and garlic, then put them into a food chopper or blender. Blend them until they become a smooth paste. You can add a tablespoon of water to make things easy.
- Heat the oil in a cooking pot at medium heat and brown the meat pieces in the hot oil. Set aside.
- Using the same oil, fry the cardamoms, bay leaf, cloves, black peppercorns, and cinnamon sticks until the spices swell and the color of the bay leaf changes.
- Add the chopped onion and fry for about 5 minutes until the onion turns golden brown.
- Put the ginger-garlic paste and stir-fry for about 30 seconds before adding ground coriander, ground cumin, paprika powder, Kashmiri red chili powder, and salt. Continue frying for another 30 seconds until the spices release aroma.
- Add the browned meat cubes to the spice mixture and stir-fry for a minute.
- Put one tablespoon of yogurt at a time and stir-fry until yogurt is well-mixed at each time.
- Let it cook for about 3 minutes, then add one cup of water.
- Stir well and put the lid on. Once the liquid reaches boiling point, lower the heat and continue cooking at low heat until the meat is tender. Please take care, check, and stir occasionally to ensure the bottom is not burned.
- It takes approximately 30-40 minutes, depending on the meat quality.
- Once you are happy with the meat and the gravy has thickened to your liking, turn the heat off. Stir it and sprinkle garam masala and freshly ground black pepper over.
Notes
- You can choose any red meat you prefer. Lamb, mutton, beef, or goat are good. In this recipe, I used lamb shoulder. If you have ready-made ginger or garlic paste, you can use that instead. For this recipe, one tablespoon of ginger and garlic, respectively, is enough.
- If Kashmiri red chili powder is unavailable, you can use any Asian red chili powder. Feel free to adjust the level of spiciness according to your personal preference. This recipe offers a mild taste of spice.
- Put less or more salt if you need to. I use Himalayan salt so that it may differ from any other salt. You can use your preferred salt and put it according to your liking. The best way is to put less and add more if needed. You can use store-bought garam masala. I usually make my own garam masala, which is really easy to do.
Nutrition
Serving: 150grams | Calories: 613kcal | Carbohydrates: 9g | Protein: 26g | Fat: 53g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 541mg | Potassium: 503mg | Fiber: 2g | Sugar: 3g | Vitamin A: 542IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 4mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.