Rogan Josh lamb curry from India
This Rogan Josh is a spicy, slowly cooked lamb curry and originates in from Kashmir state in northern India. I can’t remember when I had my first rogan josh curry but I guess it must have been when we were at an Indian place in Jaffna in Northeren Sri-Lanka. From the moment I stuffed the first spoonful in my mouth I was sold, this curry was great! As with all dishes we loved during are travels through Asia we immediately wrote it down, so that we could try it when we got home. Well here it is, my first delicious rogan josh curry.
‘Josh’ basically means ‘passion’or ‘hot’, and yes it is hot, spicy but above all fragrant and delicious. When the taste and smell of this dish fill my kitchen I imagine myself somewhere in India right away. of coursse, you can always reduce the amount of chillies that you put in to make the rogan josh less spicy, or you could add more if you really want to go Kashmiri style. Although this curry takes a little while to prepare and cook it is worth the time.
One of the secrets to the wonderful taste and smell of this rogan josh recipe is that the lamb must be marinated in a mixture of garlic, ginger, black pepper and yoghurt overnight. The lamb will just suck up all flavor and taste of the marinade and will blow you away once its cooked. Another one is that by lightly roasting some of the spices before grinding them in a pestle and mortar you’ll enhance the flavors.
In total there are 8 chillis going in this rogan josh, for us this was just perfect. It is hot but not too hot. I know that some of my friends and family can’t eat it this way because of the chillies. So if you’re planning to make this dish make sure you know how much you can handle :P because it would be a waste if you spend all the time cooking it and then run from the table in search of a fire hydrant to cool it down.
If you do find this dish too hot, just add more yoghurt during the cooking to cool it down. Add more chillies when you think it needs an extra punch to it!
Disclosure: Some links on this page are affiliate links, meaning we earn a small commission if you purchase through those links, while for you the price stays the same. These links help to keep Have Another Bite up and running and post more recipes. We only recommend brands we use and/or trust.
Things that will make preparing this recipe easy:
- Kenwood Food processor which I use to make this recipe.
- Oven Proof Casserole Similar to the one I use.
- Mortar and Pestle made from granite.
- Start a day in advance
Rogan josh recipe
- 3 inch of fresh ginger, peeled and grated
- 8 cloves of garlic, chopped
- 1 teaspoon Tumeric powder
- 1 tablespoon black peppercorns, crushed
- 4 tablespoons of yoghurt
- 2 pounds (1kg) quality lamb shoulder, cut into large cubes
- 5 medium sized red onions, halved
- 2 red peppers, halved and deseeded
- 4 fresh, deseeded red chillies
- 1 tablespoon green cardamom pods
- ½ tablespoon whole cloves
- 1 stick cinnamon
- 2 tablespoons coriander seeds (ketoembar)
- 4 dried red chillies
- 4 tablespoons vegetable oil
- 2 teaspoons paprika
- 1⅓ pound (600gr) tinned chopped tomatoes
- ½ tablespoon Salt
- sliced chilli to serve
- coconut shavings to serve
- Chopped coriander & mint to serve
- Mix the ginger, garlic,turmeric, yoghurt and black peppercorns in a large bowl. Add the lamb to the bowl and stir it around untill all lab is coated with the yoghurt and spices.
- Cover and leave overnight in the fridge to marinate.
- Chop the onions, peppers and fresh red chillies roughly and chop them up in a food processor.
- Put the pan you're going to use to cook the rogan josh on medium heat and slightly roast the cardamom, cloves, cinnamon and coriander untill they necome slightly darker. Grind them up in a pestle and mortar with the dried red chillies.
- Preheat the oven to 325°F (170°C)
- Keep the pan on the stove and add the vegetable oil. Add the chopped onion, peppers and chilli paste form the food processor with the ground spices and paprika.
- Cook this on gentle heat.
- After 10 minutes add the tomatoes, the marinated lamb and ½ pint (240 mL) of water and stir really good. When the curry starts to boil add in the salt and cover the pan with a lid.
- Place the pan in the oven and just wait for 2 hours.
- Taste the curry and add extra salt or yoghurt to taste when the curry is too hot.
- Serve with chapati, roti or naan and a refreshing fruit juice!