Rogan Josh
Find out the authentic flavors of Kashmiri cuisine with this easy lamb Rogan Josh recipe! This aromatic curry dish is sure to become a family favorite. This hearty, delicious, and flavorful curry will warm your dinner table. Serve it tonight, and your whole family will thank you!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.3 pounds boned meat (lamb or beef)
- 1- inch fresh ginger
- 4 cloves garlic
- 5 tablespoons cooking oil
- 6 whole green cardamom pods
- 1 bay leaf
- 5 whole cloves
- ¼ teaspoon whole black peppercorns
- 1- inch cinnamon stick
- 1 medium brown onion (finely chopped)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 teaspoons paprika powder
- ¼ teaspoon Kashmiri red chili powder
- ¾ teaspoon Himalayan salt
- 3 tablespoons plain natural yogurt
- ¼ teaspoon garam masala
- Freshly ground black pepper (optional)
Instructions
- 1
Peel the ginger and garlic, then put them into a food chopper or blender. Blend them until they become a smooth paste. You can add a tablespoon of water to make things easy.
- 2
Heat the oil in a cooking pot at medium heat and brown the meat pieces in the hot oil. Set aside.
- 3
Using the same oil, fry the cardamoms, bay leaf, cloves, black peppercorns, and cinnamon sticks until the spices swell and the color of the bay leaf changes.
- 4
Add the chopped onion and fry for about 5 minutes until the onion turns golden brown.
- 5
Put the ginger-garlic paste and stir-fry for about 30 seconds before adding ground coriander, ground cumin, paprika powder, Kashmiri red chili powder, and salt. Continue frying for another 30 seconds until the spices release aroma.
- 6
Add the browned meat cubes to the spice mixture and stir-fry for a minute.
- 7
Put one tablespoon of yogurt at a time and stir-fry until yogurt is well-mixed at each time.
- 8
Let it cook for about 3 minutes, then add one cup of water.
- 9
Stir well and put the lid on. Once the liquid reaches boiling point, lower the heat and continue cooking at low heat until the meat is tender. Please take care, check, and stir occasionally to ensure the bottom is not burned.
- 10
It takes approximately 30-40 minutes, depending on the meat quality.
- 11
Once you are happy with the meat and the gravy has thickened to your liking, turn the heat off. Stir it and sprinkle garam masala and freshly ground black pepper over.