Rogan Josh
A fragrant, slow-cooked lamb curry characterized by its deep red color derived from Kashmiri chillies and the use of yogurt.
Origin & history
Rogan Josh was brought to Kashmir by the Mughals. The name is derived from 'rogan' (oil/red) and 'josh' (heat/passion). It is a signature dish of the Kashmiri Wazwan feast.
Ingredients
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Meat
Spices
Base
Aromatics
The method
Step by step
- 01
Sear Lamb
10 minBrown the lamb in ghee to lock in juices. Remove and set aside.
Work in batches to avoid crowding the pan.
- 02
Build Base
15 minSauté whole spices, then add the yogurt and chilli powder mixture. Cook until the oil separates.
Whisk yogurt well to prevent curdling.
- 03
Slow Cook
1 hr 30 minReturn lamb to the pot, add water, and simmer on low heat until the meat is fork-tender.
The longer it cooks, the better the flavor.
Chef tips
- — Use high-quality ghee.
- — Don't rush the slow-cooking process.
Common mistakes
- — Boiling the yogurt
- — Using too much water
Substitutions
- Kashmiri chilli → Paprika + CayenneUse 3:1 ratio for color and heat.
Storage & serving
Best eaten the next day; store in the fridge for 3 days.
Serve with saffron rice or naan.
Food safety
Ensure lamb is cooked through. Keep refrigerated below 5C.
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