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Rogan josh recipe

Rogan josh recipe


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  • Recipes
  • Dish type
  • Main course
  • Curry
  • Lamb curry

This is my take on a warming Kashmiri style rogan josh curry that you might get in a classic British curry house. You can tweak the heat levels yourself by increasing the chilli used if you are after a hotter flavour.


Yorkshire, England, UK

4 people made this

IngredientsServes: 4

  • 2 tablespoons sunflower oil or ghee
  • 750g (1¾ lb) lamb, chopped into 2-3cm dice (include some bones if you can)
  • 1 pinch asafoetida
  • 1 1/2 tablespoons sunflower oil or ghee
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3cm root ginger, peeled, then grated
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon cloves
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cardamom
  • 2 teaspoons beetroot powder (optional)
  • 1 teaspoon salt
  • 2 black cardamom pods
  • 1 (65mm) cinnamon quill
  • 1 bay leaf
  • 200g (½lb) yoghurt, ideally Greek style
  • 500ml water
  • 1 pinch saffron, soaked in 4 tablespoons cold water for 30 minutes

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Heat the 2 tablespoons sunflower oil in a heavy bottomed frying pan then add the lamb and pinch of asafoetida, then cook until lightly browned and sealed all over. Set aside.
  2. In a heavy bottomed pot, add the 1 1/2 tablespoons sunflower oil and fry the onions, garlic and ginger until translucent. On a low heat, this should take about 5 minutes.
  3. While the onions-garlic-ginger are frying, we need to prepare the spices for the rogan josh masala. Heat a small frying pan to dry fry some of the spices. When hot, add the coriander seeds, black peppercorns and cloves and dry roast for about 2 minutes; however, watch over them and ensure that they do not burn. Remove them from the heat and grind in a mortar with a pestle or a coffee grinder.
  4. Add the other ground spices, beetroot powder, salt, the black cardamom pods, cinnamon quills and bay leaf.
  5. When the onion-garlic-ginger is translucent, turn down the heat and add the spice masala and thoroughly mix through, cooking gently for 1 minute. Stir throughout as it can stick to the pot and then start to burn.
  6. Add the yoghurt and mix thoroughly. Cover and heat up until just steaming, then remove lid. Add the meat, then cover with just enough water to go over all the meat. Bring to the boil, turn down the heat, place the lid on the pot and simmer for at least 1 hour.
  7. Remove the lid, then add the saffron infused water and cook through thoroughly.
  8. Ready to serve with rice and dhal.

Tip

You can simplify the masala preparation by either buying a ready made rogan josh powder and using about 3 teaspoons, or replacing the whole seeds for toasting with powders and missing out the dry cook stage.

Tip

You can replace the water with chopped tomatoes to give a redder colour.

Tip

I like to cook this on the night before then reheat the next day – this gives a much richer, deeper flavour and lets all the spices really meld together.

See it on my blog

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Easy Chicken Rogan Josh

One of the most popular dishes on my blog is my Lamb Rogan Josh – it’s a deliciously tasty recipe, inspired by Rick Stein’s Rogan Josh from his lovely book ‘India’ (though, as you’d expect, my version is vastly simplified!).

My version of Lamb Rogan Josh is a great easy peasy recipe – throw onions, garlic, lamb and spices into a pot, then let the oven do all the work for an hour or two, while the cook relaxes… Then, almost by magic, out pops the most delicious, fragrant curry with meltingly tender pieces of lamb – totally my kind of cooking…buuut, with one significant drawback – what if you don’t have a couple of hours to spare before dinner?

That kind of laid back cooking is perfect for the weekend, or if you happen to have an hour or two to spare on a midweek evening – but what if it’s a totally hectic weeknight and you literally only have 30 minutes to make and serve up dinner, but you still want a tasty curry?

No, PUT THAT PHONE DOWN, you don’t have to order a takeaway – by using chicken instead of lamb, this easy Rogan Josh can be on the table in under half an hour!

Not only is this curry almost as quick as ordering from your local Indian restaurant (possibly quicker – don’t get me started on the takeaway we ordered recently that took over 2 hours to arrive, was stone cold and wasn’t even the right order!), but it is also even tastier (IMHO) and likely to be much healthier too – especially if you serve it with my Pilau Cauliflower Rice.

If cauliflower rice is not your thing, this curry would go equally well with my Easy Peasy Pilau Rice or, if you want to be super quick, just serve this Easy Chicken Rogan Josh with plain basmati rice or naan breads. And don’t forget all your favourite pickles and chutneys…I love a bit of mango chutney and lime pickle – what are your favourite extras to go with curry?

Don’t be alarmed by the number of spices in the recipe – once you’ve bought them, the hard part is over.

Once they’re in your kitchen, it’s really just a matter of tipping them into the pan – having a well-stocked spice cupboard is one of the secrets to my easy peasy cooking style – adding spices to a meal really is the simplest thing, yet creates incredible flavour!

With only a small amount of chilli, this curry is not hot at all (but feel free to add more chilli if you want it to be!), but it is has wonderful depth of flavour from all those lovely spices.

It’s a great chilli level for kids who don’t mind a little heat (mine are 7 and 8 and happily wolf this down) or wusses like me that can’t take anything above medium…but you can reduce the chilli down even further or leave it out if you or your family really don’t like hot food.

Apart from the speed of cooking time, the only difference between this quick and easy Chicken Rogan Josh and my Lamb Rogan Josh, is that with this one, I add a few fresh tomatoes in at the end for extra deliciousness.

They add such a lovely freshness and contrast to this curry, but if you are in a hurry and can’t be bothered with the extra chopping, just leave them out – there is still plenty of tomatoey goodness from the tinned tomatoes!

To go with this curry, I would suggest a Chilean Sauvignon Blanc or a Gewürztraminer from Alsace in France (always a good bet with chicken curry), alternatively a fruity rose from the South of France or Spain would work well here. If you prefer red, a South African Pinotage will also work well.

Of course (as I always say), my husband would recommend a beer to go with a curry. I’ve just asked him and he suggests an nice hoppy IPA should stand up to the spices in this Chicken Rogan Josh.

By the way, if you are wondering about the wine and beer recommendations, which I casually throw in from time to time…I used to work in the wine industry, mainly in buying and a bit in marketing, and I did all my wine qualifications (WSET level 4 if that means something to you!) which involved lots of very tricky exams in wine tasting – yeah, I know, tough gig!

My husband, who has never worked in the drinks industry, has one of the most freakishly naturally good palates I’ve ever known…and since I’m not much of a beer drinker these days, I always default to him on matters of beer!


Lamb Rogan Josh

Lamb Rogan Josh is a dish that needs no introduction if you're a native of Kashmir or have spent significant time in North India. I was born in Mumbai, but grew up in South India, mainly in the city of Bangalore. It wasn't until I boarded a train in the early 80's for engineering college, landing at the opposite end of the country, that I was introduced to this amazing curry. The dish was first brought to India in the 15th century by the Mughals and was made popular by the Kashmiri people. The version of Lamb Rogan Josh that I'd like to introduce you to is the authentic one, close to the flavors and ingredients that I grew up eating during my time in the Kashmir region. Authentically, this dish does not use tomato or onion. The most flavorful cut of lamb for this dish is the front leg which provides a wonderful stock from the bones. If you aren't able to find it, substitute with whatever lamb legs you have available. Indian cooking is dynamic. Taste between steps and keep checking on the stove heat. If the heat is too high, the dish might begin to lack moisture and the spices may burn. Therefore, the amount of water you use and the timing of when you pour it in can vary.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


Recipe Summary

  • 4 tablespoons water
  • 8 cloves garlic, peeled
  • 2 ½ teaspoons chopped fresh ginger
  • 10 tablespoons vegetable oil
  • 2 pounds boneless lamb shoulder, cut into 2- inch pieces
  • 2 cinnamon sticks
  • 10 whole cardamom pods
  • 10 whole peppercorns
  • 6 whole cloves
  • 2 bay leaves
  • 4 medium onions, finely chopped
  • 4 teaspoons paprika
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 6 tablespoons plain yogurt
  • 1 ½ cups water
  • ¼ teaspoon garam masala
  • freshly ground black pepper to taste

Blend 4 tablespoons water, garlic, and ginger into a smooth paste in a blender.

Heat oil in a wide, heavy pot over medium heat. Cook lamb in batches until browned, about 5 minutes per batch. Transfer to a bowl.

Combine cinnamon sticks, cardamom, peppercorns, cloves, and bay leaves in the same pot. Stir once and cook until cloves swell and bay leaves change color, 2 to 3 minutes. Add onions. Cook and stir until browned, about 5 minutes. Add the ginger-garlic paste stir for 30 seconds. Add paprika, cumin, coriander, cayenne, and salt. Cook until fragrant, about 30 seconds.

Stir the browned lamb and its juices into the pot. Stir for 30 seconds. Add yogurt, 1 tablespoon at a time, blending well after each addition. Cook and stir for 3 minutes more. Pour in 1 1/2 cups water bring to a boil, scraping browned bits off the sides and bottom of the pot. Cover and reduce heat to low. Simmer until meat is tender, about 1 hour, stirring well every 10 minutes.

Uncover pot, increase heat to medium, and reduce some of the liquid if desired. Spoon accumulated fat from the surface of the mixture. Mix in garam masala and black pepper before serving.


Lamb Rogan Josh - Indian Kashmiri Mutton(Lamb) Curry

Posted By Savita

Boneless Lamb slow cooked with yogurt and traditional Indian warm spices. This lamb curry is popular by name of Mutton (lamb or goat meat) Rogan Josh, from Jammu and Kashmir region of India. Today, I'm sharing with you my take on Lamb Rogan Josh, cooked in slow cooker for an easy Indian Lamb Dinner at home! (Also including Pressure Cooker cooking instructions.)

Vishal is one lamb-fanatic in my home. Any day, he will love the dinner even MORE (with extra demand for Naan bread), if lamb curry is on the menu. If curry happens to be Lamb Rogan Josh? then I know I will have zero leftovers the next day.

You know, these days I'm on mission to convert all of my favorite Dinner Curries to slow cooker recipes. Like Slow Cooker Butter Chicken which I shared last week. Most meat curries are cooked for sometime to develop depth of flavor. Hence, slow cooker fits right in the recipe. However, In India homes, pressure cooker is used to ready every curry under 1 hour. Hence, I have included both cooking methods, in instructions, for you.

Specially lamb is tough meat that needs slow cooking or pressure cooking, depending upon time availability. What I like about slow cooking is - lamb comes out so tender that it almost melts in mouth.

As spicy as this looks, Lamb Rogan Josh is actually not very hot spicy and is perfect suitable for Western taste palate. In other words, this curry has lush red color due to use of Degi Mirch or Kashmiri Mirch (without seeds) which gives it a signature red (Rogan) color. However, the flavor is mild with beautiful aroma of spices rather than heat of chilies.

The key to making an authentic Rogan Josh is in blend of whole spices, that's what give this curry it's unique taste. Rest of ingredients are pretty basic to any classic North Indian curry. Also, when I'm out of or not in mood to use whole spices (mostly former than later), I use Garam Masala instead of whole spices listed in ingredients below. Garam Masala will not replace all flavors that Whole Spices add to this curry, but it certainly gets very close. Always better than never trying lamb rogan josh for not having all spices. Isn't it?

While cooking in slow cooker, it is very important that you don't add a lot of liquid in this curry. Slow cooker really don't need a lot of liquid for cooking. In fact, if you add a lot of liquid, curry will end-up with a very soupy gravy. On the other hand, in pressure cooker, some extra liquid is totally okay. You will always have option to crank-up heat after opening cooker and simmering-away extra liquid, if any.

On the other hand, if you think curry is too thick or too intense at the end of either cooking method, feel free to add some extra water to thin the gravy. Just remember to taste and adjust seasonings at the end. Oh – and one other thing, don't forget to cut potatoes a little thicker when using in slow cooker, otherwise these just melt away while the lamb cooks. By the time lamb finish cooking, potatoes will be very soft. If cut right size (big pieces) these will still have some texture.

Today, I have given you one more reason to use your slow cooker! Grab some lamb and spices and put your slow cooker to work coming weekend. Enjoy!


Ingredients

  • 4 garlic cloves
  • 4cm fresh ginger
  • 3 red chillies
  • 1 tbsp tomato purée
  • 60ml water
  • 1 large aubergine
  • 3 tbsp vegetable oil
  • 4 green cardamom pods
  • 1 onion
  • 6 black peppercorns
  • 1 bay leaf
  • 1.5cm cinnamon stick
  • 1 tsp sugar
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 100g coconut yoghurt
  • large pinch garam masala
  • handful fresh coriander
  • handful desiccated coconut flakes
  • salt

Mutton rogan josh – an authentic Kashmiri style recipe

Mutton rogan josh is an authentic Kashmiri pandit style mutton curry recipe made by lamb/goat meat. Rogan josh means rich & red-colored mutton or chicken gravy flavored with traditional spices of Kashmiri cuisine. In India, Rogan josh is so popular mutton curry recipe that easily available in almost all Indian-style restaurants’ menu. Though it is mostly served with rice, roti, paratha, or nun, however, rice is the best accompaniment of rogan josh as per my experience.

This Mutton rogan josh recipe is an integral part of Kashmiri wazwan, wazwan means several courses of authentic Kashmiri-style food served on their special occasions. Traditional Rogan josh is mainly prepared by two different style cooking methods, Kashmiri pandit style & Kashmiri Muslim style. In the Kashmiri pandit style method, mutton/lamb is seared or sautéed in hot, smokey mustard oil and braised with few sorted spices from Kashmir (without onion and garlic). On the other hand in Kashmiri Muslim style, special Kashmiri Pran onion, and single clove garlic is used along with other traditional ingredients for making this mutton gravy.

Today I will share authentic Kashmiri pandit style no onion garlic mutton rogan josh recipe. Though onion and garlic are two crucial ingredients for making any Indian style mutton or lamb gravy, authentic Kashmiri rogan josh is different. Even after preparing without onion and garlic, it is still awesome in taste.

Now come to a few important things we must keep in our mind for making an authentic Kashmiri style mutton rogan josh recipe. 1. Mainly fat-free mutton /lamb/ goat meat is the first requirement 2. Shank, shoulder, or ribs like some special pieces of mutton or lamb are using in this dish 3. The cooking is totally done in mustard oil to maintain its authentic taste & flavor 4. Except for tomatoes, the curd is used to make the meat soft 5. And lastly, dry ingredients like dry ginger powder(sonth), Kashmiri red chilli powder, powdered fennel seeds, asafoetida, and garam masalas are mainly required for making this mutton/lamb curry.

Though Ratan jot or cockscomb flower is mostly used in making traditional rogan josh recipe to bring its rich red gravy. But apart from occasions, Kashmiri people don’t use it in their regular cooking. Even because of the unavailability of Ratan jot or cockscomb to maintain its bright red gravy, I used a pinch of red food colour in it. Though you may easily skip this step.

Rogan josh is a Persian term where Rogan or roghan means oil and josh mean boil in the Persian language. There are many confusions about the history or the origin of this mutton curry. As some say, the ancestors of Kashmiri Waza(or Master chefs) actually come from Persia and came with the Persian preparations including mutton rogan josh. Some say Mughals gifted this dish to Kashmir. However, except for Kashmiri cuisine, the existence of this dish not found in Mughlai/Persian cuisine. Only a similar dish exists in Pakistan as mutton roghan gosht.

As per the tradition, mutton rogan josh is prepared in a slow cooking method, so it takes a huge time. So the pressure cooking method is also advisable for quick preparation of this dish.

Being a mutton lover, you may check my other mutton curry recipes too, i.e,

Try this recipe at home and let me know your valuable feedback in the comment section below.


Kashmiri rogan josh

Using a spice grinder or a pestle and mortar, grind the black and green cardamom pods, cloves, cinnamon stick, bay leaves, cumin seeds and chillies to a fine powder and set aside.

In the small bowl of a food processor, whizz together the garlic and ginger with a good splash of water to a purée. Heat the oil in a large non-stick saucepan, add the lamb and brown well for 8-10 mins over a high heat. Add the purée and turn the heat down to medium, stirring constantly, as the mixture begins to reduce. The purée is ready when you see clear oil in the pan, this will take 3-5 mins.

Give the yogurt a good stir to break up any lumps, then add half of it to the pan. Cook over a medium-high heat, stirring constantly and briskly, folding the yogurt into the lamb, for 8-10 mins until it has been fully absorbed by the meat. Repeat with the next batch of yogurt, stirring constantly as before. Once it is boiling, turn down to a simmer and stir occasionally until it has reduced by about a third. Add the reserved ground spices, the ground coriander and some seasoning.

Cook for a few mins, stirring continuously, then cover with a lid and leave over a low heat for 1 hr 10 mins, stirring occasionally, until the meat is tender. If the sauce looks dry, add a splash of water.

Grind the fennel seeds to a fine powder in a spice grinder or pestle and mortar, then add to the pan with the garam masala, ground almonds and some black pepper. Taste and adjust the seasoning, then cook for 1 min. Sprinkle over the coriander and serve with naan bread, if you like.

RECIPE TIPS
SPICE UP YOUR RICE

Cook your basmati rice with a little turmeric, some cloves, cardamom pods and star anise for a fragrant accompaniment to your curry.


Chicken Rogan Josh Recipe

New Delhi: Rogan Josh is usually made with lamb, this chicken version is a little quicker, making a great recipe for a midweek meal. Serve it with some rice or naan bread and your friends and family will be happy.

Ingredients Of Chicken Rogan Josh

  • 2-3 Pieces chicken breasts
  • 3 tbsp oil
  • 1 large onion, sliced
  • 8-10 red chillies
  • 1 cup kokum
  • 3 tbsp desi ghee
  • 10-12 cloves
  • 7-8 green cardamoms
  • 2 1/2 tsp garlic paste
  • 1 tsp turmeric powder
  • 1 1/2 tsp black pepper powder
  • 1 gms saffron
  • Salt
  • Water

How to Make Chicken Rogan Josh

1. Heat oil in a pan and add sliced onions. Once they turn brown, cool and blend with water to form a creamy paste.

2. Cut chicken breasts into big equal size pieces and fry them.

3. Dry roast red chillies. As they turn brown, add water. Boil, cool and blend with water to form a paste.

4. Boil kokum in water to extract the essence.

5. Heat desi ghee in a pan and roast cloves and green cardamoms.

6. Add garlic paste. As the garlic starts turning brown, add the onion paste and red chilli paste.

7. When the fat starts separating, add the chicken pieces, turmeric powder, salt and black pepper powder.

8. Saute and add the kokum essence. Stir gently and add water.

9. When the chicken is cooked, add saffron. Cook for two minutes and serve hot.


This goat rogan josh recipe is my play on a very traditional recipe

If you’ve been reading my blog for a while, you’ll know how much I love goat meat. I can assure you that this goat rogan josh recipe was a real treat.

This is a Punjabi recipe. The addition of fresh curry leaves which are used more in Southern Indian cookery worked really well. I also added tomatoes to the sauce which were not in the original recipe. Very nice!

Goat meat is not all that easy to come my here in the UK. I ordered mine from Farmer’s Choice. They supply a large range of different meats which they deliver nationwide. If you are in the UK, I highly recommend their service.

When cooking goat meat, it is important to cook it long enough. Goat meat is quite tough so it needs to stew for a while. Don’t rush cooking! Let the meat cook until it is nice and tender. the long cooking time really makes the sauce taste delicious.



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