Lamb Rogan Josh Recipe

Rogan Josh is made with bone-in lamb (shank) in yogurt and curry spices. The red color is derived from Paprika

This dish originated in Kashmir region of India. Most of the restaurants serve Rogan Josh. However, the recipe has been modified where the only common ingredients are the lamb and the Cardamom seeds. What is Rogan Josh Rogan Josh is a red colored curry cooked without any tomatoes. I will try to give you a version that will be the closest to the traditional Kashmiri Rogan Josh. Kashmir Pandits substitute onion and garlic with Asafetida. You can use this recipe with mutton or beef as well.

What is the difference between Rogan Josh and Korma

How to cook lamb?

Ingredients

1. Lamb bone-less cut into 1 to 1½" cubes: 1 pound

2. Lamb meat on bones (shank) cut about 2" long: 1 pound
3. Ghee: ¼ cup

4. Cumin seeds: ½ teaspoon

5. Chopped onions: 1 cup

6. Garlic peeled cloves: 4

7. Ginger fresh peeled: 1"

8. Cinnamon 3" long ¼" wide: 2 broken in half
9. Black Cardamom crack open the pods: 4
10. Cloves: 7
11. Black peppercorn: 8

12. Dahi (Yogurt): 1½ Cup
13. Degi Mirch (Paprika): 3 teaspoon

14. Ratan Jot: 2 teaspoons

You may substitute it with 4 drops of red food color.
15. Ground Lal Mirch (cayenne pepper): 1 Tablespoon
16. Salt: 1½ teaspoon

17. Water: 2 Cups

Method

1. Process Onions, Garlic and Ginger in a food processor to make a paste. Set aside.

2. In a heavy bottom pan, heat Ghee. Add Lamb fry till all sides are seared, and the meat is brown. Remove lamb and set aside.

3. Add cumin seeds and Shahi Jeera, fry till brown about 2 minutes

4. Add Onion/Garlic/Ginger paste from step 1. Fry till most of the moisture is gone. It will start turning greenish brown. Green tinge is from chemical reactions between raw onions and raw garlic

5. Add Cinnamon, Cloves, Cardamom, and peppercorn. Fry about 2 minutes.

6. Add Lamb from step 2.

7. Add Dahi ¼ cup. Cook till yogurt is consumed about 2 minutes. Repeat till all the Yogurt is consumed.

8. Add remaining ingredients except water. Fry about 2 minutes.

9. Add ¼ cup of water. Simmer covered on low heat. Most of the water is gone about 4 minutes. Repeat this step till all the water is used up. You should be left with tender lamb in a red colored thick gravy. If the lamb is not yet tender, add more water and repeat.