Rogan Josh
روگَن جوش
Rogan Josh is the centrepiece of the Wazwan — Kashmir's multi-course ceremonial feast — and one of the most complex and nuanced lamb curries in the world. The name has two competing etymologies: rogan is Persian for clarified fat or oil (from which the meat is cooked), and josh means heat or passion; the combined phrase describes a dish that braises at an intense, rolling heat in a pool of mustard oil and whole spices. The colour is the first thing that strikes you: a deep, brick-red that comes from Kashmiri chilli powder (which colours without burning) and traditionally from ratanjot, a dried root that leaches crimson into the oil. There are two distinct schools. The Muslim Waza (professional cook) version uses onion, yogurt, and tomato and is what most restaurants serve. The Kashmiri Pandit version uses no onion or garlic — only hing, fennel, and dried ginger — and is arguably the more ancient and distinctive of the two. This recipe follows the Waza tradition. The spice profile is unlike any other Indian curry: black and green cardamom, cloves, cinnamon, and Kashmiri fennel are the dominant notes — not heat. The lamb must be bone-in for the marrow to enrich the gravy during the long braise.
- Total
- 1 hr 30 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 1 hr 10 min
Ingredients
Method
Pour mustard oil into a heavy Dutch oven or deep pan. Heat until it just begins to smoke, then turn off the heat and let it cool for 2 minutes. This short smoke cycle 'cooks out' mustard oil's sharp pungency and leaves a beautifully nutty flavour — a classic Kashmiri technique. Do not skip this.
About 5 min
Reheat the oil over medium. Add cardamom pods, cloves, cinnamon stick, and bay leaves. Sizzle for 60 seconds — you'll smell them from across the kitchen. Add thinly sliced onion and cook for 12–15 minutes, stirring frequently, until deep golden brown. This caramelized onion base carries the entire dish.
About 18 min
Increase heat to high. Add lamb pieces in a single layer (work in batches if needed — don't crowd the pan). Sear for 3–4 minutes per side until well browned all over. Resist the urge to stir — letting it sit builds colour and flavour. Set seared batches aside and repeat.
About 12 min
Return all lamb to the pan. Reduce to medium and add Kashmiri chili powder, ginger powder, fennel powder, and coriander powder. Stir constantly for 2–3 minutes so the spices coat every piece of meat and fry in the oil — don't just dump them in and move on. Add tomato puree and stir for another 5 minutes.
About 10 min
Whisk yogurt until completely smooth. Add it to the pan one tablespoon at a time, stirring vigorously after each addition — cold yogurt added all at once will curdle in the hot pan. You'll see the gravy transform to a richer, silkier consistency as you stir each addition in.
About 8 min
Add 1 cup hot water and bring to a boil. Cover tightly, reduce to the lowest possible heat, and braise for 55–60 minutes. Check every 20 minutes — add a splash of water if it looks dry. The lamb is done when it pulls apart easily with a fork and the gravy is thick and deeply fragrant. Stir in garam masala, taste for salt, and let it rest for 5 minutes before serving with steamed rice or naan.
About 1 hr 5 min
Nutrition per serving (estimate)
- Calories
- 610
- Protein
- 35 g
- Carbs
- 9 g
- Fat
- 47 g
- Fibre
- 2 g
- Sugar
- 4 g
- Sodium
- 710 mg
Contains: dairy
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Recipe by Boon Tools.