A dish of Persian origin introduced in Kashmir, rogan josh is one of the most emblematic lamb curries of northern India, appreciated for its deep red color and deep flavor.
Indian
Rogan Josh
Traditional Kashmiri spiced lamb rogan josh, authentic Indian recipe step by step.
- Indian
- MAIN COURSES
- High protein
- medium
- lactosa
25 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 32 g
- Carbohydrates 10 g
- Fat 32 g
Story behind the dish
Preparation
Rogan Josh is an Indian preparation with medium difficulty. Reserve about 115 minutes in total (25 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of lamb in pieces.
- Have ready: 300 g of natural yogurt.
- Have ready: 2 onions.
- Have ready: 4 cloves of garlic.
- Have ready: 1 piece of ginger.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Marinate lamb with yogurt
Marinate the lamb with yogurt, crushed garlic and ginger for at least 1 hour. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Sauté the onion in ghee until golden brown.
Sauté the onion in ghee until golden brown. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add the Kashmiri paprika
Add the Kashmiri paprika, cardamom and cinnamon, sauté for 1 minute to release the aroma. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the marinated lamb and seal, stirring well.
Add the marinated lamb and seal, stirring well. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Cover with water
Cover with water, cover and simmer for 1-1.5 hours until the meat is very tender and the sauce thickens. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the garam masala at the end
Add the garam masala at the end, adjust the salt and serve with rice or naan bread. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Kashmiri paprika provides the characteristic deep red color without excessive spiciness; do not substitute standard hot paprika.
- Slow, covered cooking is the key to achieving the characteristic tenderness of lamb.
Variations
- Chicken rogan josh (faster version).
- Vegetarian version with chickpeas and potato.
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