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The valleys of Kashmir have given the world many treasures, yet few can compete with the aromatic allure of a properly made Rogan Josh. This isn’t your typical curry that relies on heat alone to make an impression.
Instead, Rogan Josh speaks in layers of flavour, where spices whisper rather than shout, and tender lamb practically melts against your spoon. The dish carries centuries of culinary wisdom in every spoonful, bridging Persian sophistication with Kashmiri ingenuity.
What makes this curry particularly special is its stunning crimson colour, achieved not through artificial means but through the careful selection and preparation of specific spices. The name itself hints at this visual drama, with “rogan” meaning oil or clarified butter and “josh” translating to passion or heat.
Step into any Kashmiri household during a celebration, and you’ll likely find a pot of Rogan Josh simmering gently on the stove. The fragrance alone tells you something extraordinary is happening, drawing everyone to the kitchen with promises of comfort and satisfaction.
This is food that demands patience from the cook and rewards diners with complexity that unfolds gradually. Each bite reveals new dimensions, making it a dish you never quite tire of exploring, no matter how many times you return to it.
Want to dive deeper into Indian Cuisine? Don’t miss our post on 34 Traditional Indian Foods to Try
What Is Rogan Josh?
Rogan Josh is a slow cooked lamb curry that originated in Kashmir, characterised by its deep red gravy and tender chunks of meat that have absorbed hours of careful simmering. The dish belongs to the Kashmiri Pandit culinary tradition, though it has travelled far beyond its Himalayan origins.
The preparation centres on braising lamb in a sauce built from yoghurt, aromatics, and a carefully balanced blend of warming spices. Unlike many curries that rely on tomatoes for body and colour, authentic Rogan Josh gets its distinctive appearance from Kashmiri chillies.
These particular chillies bring colour and subtle warmth without overwhelming heat, allowing other flavours to develop fully. The meat, typically shoulder or leg of lamb, gets cut into substantial pieces that can withstand extended cooking without falling apart completely.
What distinguishes Rogan Josh from other lamb curries is its restrained use of spices and the absence of onions and garlic in traditional Kashmiri Pandit versions. The focus stays firmly on the lamb itself, enhanced rather than masked by its accompaniments.
The cooking process involves browning the meat first, then building the sauce gradually, allowing each element to contribute its character. The result is a curry with remarkable depth, where the lamb tastes distinctly of itself whilst wearing a beautifully spiced coat.
Ingredients and Taste
Building Rogan Josh requires lamb pieces, preferably with some bone for added flavour. Yoghurt forms the base of the sauce, providing tanginess and helping to tenderise the meat during its long, slow journey to perfection.
Kashmiri red chilli powder brings that signature colour without scorching heat. Whole spices like cardamom pods, cinnamon bark, and cloves add aromatic complexity. Ginger paste contributes warmth and a subtle bite that lifts the entire dish noticeably.
Fennel powder and dry ginger powder appear in authentic versions, adding layers that many simplified recipes sadly omit. Ghee or mustard oil provides the cooking medium, each bringing its own character to the finished curry. Salt seasons, whilst water or stock creates the right consistency.
The taste experience begins with the aroma, which fills your senses before the first spoonful reaches your lips. The curry tastes rich but never heavy, with the yoghurt creating a silky texture that coats each piece of lamb lovingly.
The spices work in concert rather than competing, offering warmth that builds gradually rather than hitting you immediately. The lamb itself becomes incredibly tender through patient cooking, absorbing the sauce whilst maintaining its own meaty character beautifully.
What surprises many first-time tasters is the dish’s elegance and restraint. There’s complexity here, certainly, but it feels refined rather than chaotic. The colour promises fieriness, yet the actual heat level remains moderate, allowing you to appreciate every nuance.
A slight tanginess from the yoghurt balances the richness of the lamb and ghee, whilst the whole spices provide occasional bursts of intense flavour when you encounter them. Each element contributes to a harmonious whole that feels complete and satisfying.
A Taste of History
Rogan Josh arrived in Kashmir through Persian and Mughal culinary traditions, brought by cooks who travelled with conquering armies and settling nobility. The dish reflects the sophistication of Persian cuisine, where meat dishes received elaborate treatment and complex spicing.
Kashmir’s unique position along ancient trade routes meant that spices from across Asia passed through its markets. Local cooks adapted Persian techniques to incorporate regional ingredients, particularly the mild Kashmiri chillies that would become essential to the dish.
The Kashmiri Pandit community, in particular, refined their version of Rogan Josh, creating preparations that excluded onions and garlic in accordance with their dietary customs. This version relies even more heavily on the quality of the lamb and the precision of spice blending.
Under Mughal patronage, Kashmiri cuisine flourished, with dishes like Rogan Josh becoming centrepieces of elaborate feasts. The wazwan, Kashmir’s traditional multicourse meal, always featured this curry as a highlight, served alongside rice and bread for soaking up every drop.
As Kashmiri communities spread across India and beyond, Rogan Josh travelled with them, adapting to new kitchens whilst maintaining its essential character. Different regions developed their own variations, some adding tomatoes or coconut, others incorporating local spice preferences.
Today, you’ll find versions of Rogan Josh in restaurants worldwide, though many stray considerably from the Kashmiri original. The authentic preparation remains a point of pride for Kashmiri cooks, who guard their family recipes and techniques carefully.
How to Make Rogan Josh (Spiced Lamb Curry)
Rogan Josh is a celebrated Kashmiri dish known for its deep red colour, aromatic spices, and tender pieces of lamb simmered slowly in a rich gravy. The name comes from “rogan” meaning oil and “josh” meaning heat or passion, perfectly describing its bold yet balanced character. Expect a fragrant kitchen, warm spices, and melt in the mouth meat. See the recipe card at the bottom for printable directions
Ingredients
- 800 g lamb shoulder, trimmed and cut into bite sized chunks
- 3 tbsp ghee or vegetable oil
- 2 large onions, finely sliced
- 4 garlic cloves, minced
- 2.5 cm piece of fresh ginger, grated
- 1 tbsp Kashmiri red chilli powder (for colour and mild heat)
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp garam masala
- 4 green cardamom pods, lightly crushed
- 1 black cardamom pod
- 1 cinnamon stick
- 2 cloves
- 250 g plain yoghurt (full fat)
- 200 ml water or light stock
- Salt to taste
- Fresh coriander leaves, for garnish
Cooking Instructions
Step 1: Prepare the meat
Pat the lamb dry with kitchen paper to help it brown properly. Choose well marbled cuts such as shoulder or leg for best tenderness. Set aside while you prepare the base.
Step 2: Heat the ghee and temper the spices
In a heavy-based pan, heat the ghee over medium heat. Add the cardamom pods, cinnamon stick, and cloves. Sauté for a minute until they release a fragrant aroma, but be careful not to let them burn. This step builds the foundation of flavour.
Step 3: Sauté the onions
Add the sliced onions and cook slowly until they turn deep golden brown, around 10–12 minutes. Stir often for even colour. The caramelisation gives the curry its richness and depth.
Step 4: Add garlic and ginger
Stir in the minced garlic and grated ginger. Cook for about a minute until fragrant. This short cooking time prevents bitterness while enhancing the sauce’s warmth.
Step 5: Mix in ground spices
Lower the heat slightly and add the chilli powder, paprika, cumin, coriander, turmeric, and a pinch of salt. Stir continuously for 30 seconds to release the oils from the spices, known as “bhunao,” which is key to authentic Indian cooking.
Step 6: Brown the lamb
Add the lamb pieces and coat them thoroughly in the spice mixture. Sear until the meat is lightly browned on all sides. This step seals in flavour and gives the curry its robust body.
Step 7: Add yoghurt gradually
Reduce the heat to low. Add the yoghurt a spoonful at a time, stirring constantly to prevent curdling. Continue until all the yoghurt is blended smoothly, forming a creamy sauce around the lamb.
Step 8: Simmer the curry
Pour in the water or stock, stir, and bring to a gentle simmer. Cover the pan and cook on low heat for 1½ hours, stirring occasionally, until the lamb is tender and the gravy has thickened beautifully.
Step 9: Finish with garam masala
Once the lamb is soft and the sauce rich, sprinkle in garam masala and stir. Taste for seasoning and adjust salt or spice as desired. Simmer uncovered for a few more minutes to let the flavours deepen.
Step 10: Serve and garnish
Transfer the Rogan Josh to a warm serving bowl, garnish with chopped coriander, and serve with steamed basmati rice or naan. The deep, spiced aroma pairs beautifully with cooling sides like cucumber raita or plain yoghurt.
Variations and Substitutions
- Meat: Goat or beef can replace lamb, adjusting cooking time accordingly.
- Spice heat: Use less Kashmiri chilli for a milder dish or add a small dried red chilli for extra warmth.
- Dairy: Substitute yoghurt with coconut milk for a gentler, creamier variation.
- Oil substitute: Use vegetable oil instead of ghee for a lighter version.
Cooking Tips for Perfect Rogan Josh
- Use Kashmiri chilli powder for authentic colour without excessive heat.
- Allow the onions to caramelise deeply; they are the backbone of the sauce.
- Add yoghurt gradually to prevent curdling and ensure a silky texture.
- Cook slowly on low heat; Rogan Josh develops its character through patience.
- Rest the curry for 15 minutes before serving for deeper, melded flavours.
How to Store and Reheat
Storage Methods
Rogan Josh actually improves after a day in the refrigerator, as the flavours continue melding and deepening overnight. Once cooled to room temperature, transfer the curry to an airtight container, ensuring the lamb pieces remain submerged in the gravy to prevent drying.
Store in the refrigerator for up to four days. The ghee or oil will solidify on top, creating a protective seal that helps preserve freshness. Simply stir this back in when reheating for the proper consistency and flavour distribution.
For longer storage, Rogan Josh freezes exceptionally well for up to three months. Divide into portion sized containers, leaving some space at the top for expansion. Label clearly with the date to track freshness and ensure proper rotation.
Reheating for Best Results
Reheating Rogan Josh on the stovetop gives you the best control over texture and consistency. Pour the curry into a heavy bottomed pan over medium to low heat, stirring occasionally to prevent sticking. Add a splash of water if the gravy has thickened too much.
Allow the curry to heat through slowly for about 10 to 15 minutes, giving the lamb time to warm evenly without becoming tough. Taste and adjust seasoning if needed, as flavours can mellow slightly during storage and may benefit from refreshing.
The microwave works for convenience, though take care not to overheat. Use medium power and heat in two minute intervals, stirring between each session. Cover loosely to prevent splattering whilst allowing steam to escape, maintaining the proper gravy consistency.
If reheating from frozen, thaw overnight in the refrigerator first for even heating. Alternatively, reheat directly from frozen on the stovetop over very low heat, adding extra liquid and stirring frequently until the curry loosens and heats through completely.
Indian Rogan Josh (Spiced Lamb Curry)
Ingredients
- 800 g lamb shoulder trimmed and cut into bite sized chunks
- 3 tbsp ghee or vegetable oil
- 2 large onions finely sliced
- 4 garlic cloves minced
- 2.5 cm piece of fresh ginger grated
- 1 tbsp Kashmiri red chilli powder for colour and mild heat
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp garam masala
- 4 green cardamom pods lightly crushed
- 1 black cardamom pod
- 1 cinnamon stick
- 2 cloves
- 250 g plain yoghurt full fat
- 200 ml water or light stock
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Pat the lamb dry with kitchen paper to help it brown properly. Choose well marbled cuts such as shoulder or leg for best tenderness. Set aside while you prepare the base.
- In a heavy-based pan, heat the ghee over medium heat. Add the cardamom pods, cinnamon stick, and cloves. Sauté for a minute until they release a fragrant aroma, but be careful not to let them burn. This step builds the foundation of flavour.
- Add the sliced onions and cook slowly until they turn deep golden brown, around 10–12 minutes. Stir often for even colour. The caramelisation gives the curry its richness and depth.
- Stir in the minced garlic and grated ginger. Cook for about a minute until fragrant. This short cooking time prevents bitterness while enhancing the sauce’s warmth.
- Lower the heat slightly and add the chilli powder, paprika, cumin, coriander, turmeric, and a pinch of salt. Stir continuously for 30 seconds to release the oils from the spices, known as “bhunao,” which is key to authentic Indian cooking.
- Add the lamb pieces and coat them thoroughly in the spice mixture. Sear until the meat is lightly browned on all sides. This step seals in flavour and gives the curry its robust body.
- Reduce the heat to low. Add the yoghurt a spoonful at a time, stirring constantly to prevent curdling. Continue until all the yoghurt is blended smoothly, forming a creamy sauce around the lamb.
- Pour in the water or stock, stir, and bring to a gentle simmer. Cover the pan and cook on low heat for 1½ hours, stirring occasionally, until the lamb is tender and the gravy has thickened beautifully.
- Once the lamb is soft and the sauce rich, sprinkle in garam masala and stir. Taste for seasoning and adjust salt or spice as desired. Simmer uncovered for a few more minutes to let the flavours deepen.
- Transfer the Rogan Josh to a warm serving bowl, garnish with chopped coriander, and serve with steamed basmati rice or naan. The deep, spiced aroma pairs beautifully with cooling sides like cucumber raita or plain yoghurt.
