Rogan Josh
A classic Indian lamb curry with aromatic spices, yogurt, and a rich, flavorful sauce.
1h 30m4Servings
Nutrition
736kcal
53gProtein
14gCarbs
53gFat
Ingredients
Mutton/Lamb
tender pieces with bones
1 kg
Asafoetida (Hing)
½ tsp
Cumin Seeds
1 tsp
Cloves
7 pieces
Green Cardamom, crushed
crushed
6 pieces
Black Cardamom, crushed
crushed
2 pieces
Kashmiri Chilli Powder
6 tsp
Saunth (Dry Ginger Powder)
¾ tsp
Saunf powder (Fennel Powder)
4 tsp
Garam Masala Powder
1 tsp
Green Cardamom (Elaichi) Powder
¼ tsp
Whisked Curd/Plain Yogurt
200 ml
Salt
To taste
2 tsp
Mustard Oil
6 tbsp
Water
450 ml
Instructions
1Prepare Ingredients
10m
10mWash Meat
Wash and drain the mutton or lamb pieces.
Whisk Yogurt
Whisk the curd or plain yogurt until smooth.
2Sear the Meat
15m
15mHeat Mustard Oil
Heat mustard oil in a pan until it reaches its smoking point. Switch off the heat and let it cool slightly.
Temper Spices
Reheat the oil, then add cumin seeds and cloves. Add asafoetida and stir for 15-30 seconds until fragrant.
Sear Mutton
Add the mutton pieces and sear on high heat for 1 minute. Add the crushed green and black cardamom, mix, and continue to fry on medium heat for 4-5 minutes until browned.
3Build the Curry Base
15m
15mAdd Powders
Add salt and Kashmiri chili powder. Mix well and cook on low heat for 3 minutes to allow the meat to absorb the color.
Incorporate Ginger & Fennel
Add dry ginger powder and fennel powder. Mix and fry on low to medium heat for 3 minutes until oil separates from the mixture.
Add Yogurt
On low heat, gradually add the whisked yogurt, stirring continuously. Cook on low heat for 2-3 minutes until oil separates again.
Add Garam Masala
Add garam masala powder, mix, and cook for 2 minutes.
4Simmer the Rogan Josh
1h
1hAdd Water & Boil
Add 450 ml of water and bring the mixture to a boil.
Slow Cook
Reduce the heat to low, cover the pan, and cook for 45-60 minutes, or until the meat is tender. Stir occasionally.
Finish with Cardamom
Once the meat is tender, stir in the green cardamom powder and simmer for another 2-3 minutes.
5Serve
5m
5mPlate and Enjoy
Serve the Rogan Josh hot with rice or roti.
Tips
For a deeper flavor, marinate the lamb in yogurt and spices for at least 30 minutes before cooking.
Ensure the mustard oil is heated to smoking point and cooled slightly to remove its pungency.
Stirring constantly when adding yogurt prevents it from curdling.
Adjust chili powder to your preferred spice level.