Lamb Rogan Josh
Kashmiri Lamb Stew
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Heat
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Serves
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Prep 10 mins
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Cook 1 hr
A traditional vibrant Kashmiri red chilli lamb dish cooked in a delicious sauce, fragranced with fennel.
Hari says
This is a personal favourite of mine, not only because of the amazing flavours but also because of its history. 'Rogan' means oil in Persian or red in Hindi and 'josh' refers to passion or heat, so this dish is all about cooking in an oil-based sauce with an intense heat.
The red sauce comes from a spice known as Ratanjot or Alkanet root. This gives a wonderful deep red colour and has a neutral flavour. It can be difficult to come by so I substitute it for Kashmiri chilli powder. The fennel powder adds the aniseed undertones which come together with the creamy yoghurt creating a powerful yet soothing sauce. The dish has evolved over the years with the addition of onions and tomatoes, but for me, I like the simple approach so I stick to the Kashmiri cooking style.
Visit my shop to buy the main ingredients for my Rogan Josh curry kit.If you haven’t got the time to make this in the evening, then you can slow cook it so it’s ready when you get in.
- Ingredients
- Method
- 800g leg of lamb, cut into large chunks
- 2 tbsp mustard oil
- Large pinch asafoetida
- 1 tsp cumin seeds
- 1 stick of cassia bark
- 3 cloves
- 2 whole dried Kashmiri chillies
- 2 black cardamoms
- 2 green cardamoms
- 1 tsp salt
- 1 tsp red Kashmiri chilli powder (or ratanjot if you have it)
- 1 tsp hot chilli powder (optional)
- 1 tsp ginger powder
- 1 tsp fennel powder
- 3 heaped tbsp Greek yoghurt
- 50ml water (approx.)
- 1 tsp garam masala
Method
- Heat the mustard oil to smoking point. Leave to cool then reheat and add the asafoetida.
- Add all the whole spices – cumin seeds, cassia, cloves, whole dried Kashmiri chillies, black and green cardamoms and salt to taste.
- Once the spices become fragrant add the meat and fry until it turns a lovely brown colour. Reduce the heat, add the chilli powders (and ratanjot if you have it) and let the meat cook for a few minutes (leave on a low heat so the chilli powder doesn't burn).
- Add the ginger and fennel powder.
- Stir in the yoghurt one tablespoon at a time. Once mixed through place the lid on the pan and leave on the lowest heat setting to simmer gently for up to an hour. Check after half and hour and if required add some water, leaving to cook until the meat is tender.
- Once the meat is tender add some boiling water to create a lovely gravy. Add the garam masala and serve.
Served with
Serve with plain basmati rice to mop up the deliciously smooth and vibrant red sauce.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 163 |
| Fat (g) | 10 |
| of which saturates (g) | 3.4 |
| Carbohydrates (g) | 0.4 |
| of which sugars (g) | 0.2 |
| Fibre (g) | 0.0 |
| Protein (g) | 18 |
| Salt (mg) | 0.87 |
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Comments
Comments (14)
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Hari Ghotra
Hi Ray Thanks so much for the info - I have always just toasted in oil to get the colour. Kashmiri chillies are easier to get hold of and give a great colour too. Thank you for your very kind words will keep going - thanks so much Hari
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Hari Ghotra
Hi Nigel This is very much a traditional Hindu version of the Rogan Josh so yes very different from most recipes out there. As you said , it originates from a region where they do not use onions or garlic, instead asafoetida is used to give the astringency you would get from these. I'm glad you enjoyed it. Thank you so much for the feedback I have amended the ingredients list. Thanks very much Hari -
Nigel
Hello Hari,
I have 5 other recipes for Lamb Rogan Josh but this is the first to omit garlic. I know there are cultures that don't use onion and garlic, but the taste of this was just fine. I enjoyed it with your suggestion of Jeera Chaul.
Just observation, at Method stage 6 you say add the garam masala, but the ingredients don't mention garam masala or the quantity. I added 1/2 a teaspoon. -
Kenny
Hi Hari
It is very different to the takeaways you are correct. This in my honest opinion is a better dish, it just has more depth of flavour, it is very thin compared to the onion based curries as has been posted above, but it is very very good. This is another definite keeper for us!
Thanks for the recipes
Kenny -
Hari Ghotra
Hi Kenny
I have been a bit nervous about this one because it's very different from the Rogan Josh people are used to getting from take aways but this is a very traditional version so I'm thrilled that you enjoyed it so much. Thanks for telling me what you thought of it. Looking forward to your hearing what you think of some of my other dishes too. Thanks Hari -
Kenny
Hi Hari, we made this for the second time last night, but we halved the chilli powder because the first time we made it. it was really tasty but a little too hot for the wife. This time it was perfect with a naan,
Thanks. ( I prefered the first one! :)) -
Hari Ghotra
Hi Michael
Loving your enthusiasm - thanks for your support with the site and thanks for trying the recipes. Really pleased you enjoyed this recipe too. Thanks Hari -
Michael Dott
I made this yesterday it turned out well. It's amazing once you have all the ingredients you only need to buy lamb from the butchers and greek yoghurt. about 3.60 per serving. Amazing. Josh what the doctor ordered! I'm going to try the Vindaloo tomorrow, I'm going it's a vinner. Keep the recipes coming i love the site. -
trina
Thanks for the reply. I'll use veg oil, Mustard oil is very high in calories -
Hari Ghotra
Hi, it's difficult to replicate the flavour of mustard oil so I would just use a vegetable oil. You can add a few mustard seeds for flavour. Hope that helps.
Thanks. Hari -
trina
Is there a good substitue for mustard oil ? -
Hari
The sauce for this is very thin but it is packed full of flavour. I like it a bit more saucy too which is why I add a bit more water at the end. Glad you enjoyed it. -
Jack Catford
I made this this week and it was lovely, it had a strong flavour however I didn't add the boiled water to make the gravy as the sauce was very thin already, that was a mistake as I then found there wasn't enough sauce, still tasted great though! Thanks for the recipe
Ray Bee
Ratanjot is available on the internet, however it doesn't come with instructions, ratanjot does not diffuse in water, it has to be placed in oil and heated, gives a lovely natural colour and like you say has little taste, ideal for Tandoori or Roghan Josh, The Roghan Josh recipe is perfect as always, you may be climbing a mountain at the moment but when you you get to the top "You will Fly", all the best Hari. (Saturday Kitchen not far away now).
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