Introduction

With tender lamb chunks in an intensely flavorful stew, this Kashmiri rogan josh is as real as it gets and tastes amazing.

This is a Kashmiri lamb curry, one of the many varieties found in India. This Indian state in the north is well known for its colorful cuisine. One such example is chicken from Kashmir.

Before I learned about the restaurant version, lamb rogan josh was one of my favorite dishes in Indian restaurants. These days, I cook them frequently because my entire family has become devoted to this recipe. This tastes just as excellent as it does at the restaurant—possibly even better.

Total Time for Rogan Josh

Preparation Time	5 mins
Cock Time	1 hr 30 mins
Total Time	1 hr 35 mins
Servings	3

Ingredients for Rogan Josh

• 500 grams (1.1 pounds) of bone-in mutton (tender lamb)
• 2 to 3 teaspoons of mustard oil or ghee
• ¼ teaspoon of asafoetida (hing, skip if you don’t have)
• ½ cup curd, or room-temperature yogurt (ideally fresh and not too tart)
• ¾ teaspoon of salt (adjust to taste)
• 1 to 1½ tablespoons of Kashmiri red chili powder (or 2 tbsps. Kashmiri red chili paste)
• 1 cup of hot water (or mutton stock)

Spices

• 1 bay leaf (omit if absent)
• Three to four cloves, or a ¼ teaspoon of ground cloves
• 1 inch of cinnamon (or ¼ teaspoon ground cinnamon)
• 1 teaspoon powder cardamoms or three green cardamom
• One black cardamom (omit if absent)
• 1½ teaspoon of fennel seeds powder
• One teaspoon of ginger paste can be substituted with ¾ teaspoon of dried ginger powder.

How To Cock Rogan Josh

1. In a heavy-bottomed pot, heat the oil or ghee and add the bay leaf, cloves, cinnamon, green and black cardamoms, and cloves. (If you choose to use ground spices, do so afterward.)
2. Add the mutton and sear it on high heat for one to two minutes, or until the spices start to crackle in the oil.
3. Once the meat is somewhat brown, reduce the heat to medium and continue to fry for an additional 4 to 5 minutes.
4. Add the yogurt to a mixing bowl and continue frying the meat. Add salt, dried ginger powder, fennel powder, and red chili powder to the mixture of ground spices.
5. Mix each one thoroughly. Add three to four teaspoons of water or stock to your yogurt (or Greek yogurt) if it’s too thick and whisk thoroughly until smooth.
6. Add the hing to the oil once the meat has turned a light brown color. After turning off the heat, carefully toss in the yogurt mixture and spices.
7. After thoroughly mixing, return the pot to the burner. Cook over medium heat, covered, for 3 to 4 minutes.
8. Pour one cup of stock or boiling water. If necessary, add more boiling water and cook covered over low heat until tender.
9. Every 7 to 8 minutes, stir the rogan josh. The mutton pieces should be tender, supple, and fall off the bone when it’s done.
10. The type of pot, the heat source, and the heat intensity all affect how long food takes to cook. As you cook, remember to add more hot water as needed.
11. Because some of the bone marrow seeps into the liquids, the gravy in rogan josh is slightly thick rather than runny or excessively thick. The only way to get these effects is to cook the food slowly.
12. Taste and adjust with additional salt as needed. Before serving, turn off the heat and let it rest for a few hours. This aids in the tastes’ development.
13. Serve rogan josh with basmati rice, paratha, butter naan, and Tandoori Roti. The ideal accompaniment is plain rice.

Nutrition Facts of Rogan Josh

604	50g	6g	32g
Calories	Fat	Carbs	Protein

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