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Rogan Josh

Serves 4 to 6 Entree meat

Rogan Josh

Rogan Josh, a classic from the Kashmir region, is traditionally prepared with a generous hand, using salt and fat as key elements in its creation. This home-style version reflects how an Indian family cook would present it, focusing on authenticity and flavor rather than rigid measurements. It's a dish for sharing, typically enjoyed during gatherings or special occasions that call for something truly comforting and communal.

The dish is characterized by tender lamb shoulder infused with the warmth of Kashmiri chili and ginger powder, balanced by the soothing creaminess of yogurt. A touch of fennel adds a hint of sweetness, while ghee enriches the sauce, creating a rich, aromatic experience that lingers on the palate. Serve it with warm naan or steamed rice to fully appreciate its depth and complexity.

Ingredients

  • 800 glamb shoulder
  • 200 gyogurt
  • 2 tbspkashmiri chili
  • 1 tbspginger powder
  • 1 tspfennel
  • 3 tbspghee
  • to tastefine sea salt

Method

  1. 1. Begin by cutting the 800 g lamb shoulder into medium-sized cubes, ensuring even pieces for uniform cooking. In a large mixing bowl, combine the lamb with 2 tbsp kashmiri chili, 1 tbsp ginger powder, 1 tsp fennel, and fine sea salt to taste. Mix thoroughly, ensuring each piece is well-coated with the spices. Let it sit for at least 10 minutes to allow the flavors to penetrate the meat.
  2. 2. Heat 3 tbsp ghee in a large, heavy-bottomed pan over medium-high heat. Once the ghee is hot and shimmering, add the spiced lamb pieces in batches, ensuring not to overcrowd the pan. Brown each side until a deep, rich color develops, about 3-4 minutes per side. This caramelization is crucial for developing the dish's depth of flavor.
  3. 3. Once all the lamb pieces are browned, return them to the pan. Lower the heat to medium and add 200 g of yogurt, stirring continuously to prevent curdling. The yogurt should coat the lamb, creating a thick, aromatic sauce. Continue stirring until the yogurt is well incorporated and the sauce begins to thicken slightly.
  4. 4. Cover the pan with a tight-fitting lid and reduce the heat to low. Allow the lamb to braise gently in its own juices for about 45 minutes to an hour. Stir occasionally, ensuring the sauce does not stick to the bottom. The lamb is done when it is tender and easily pierced with a fork, and the sauce has a rich, red hue.
  5. 5. Taste the sauce and adjust the seasoning with additional fine sea salt if necessary. The flavors should be balanced, with a hint of heat from the chili and warmth from the ginger and fennel. Serve the Rogan Josh hot, garnished with fresh coriander if desired, alongside steamed rice, naan, or a simple salad for a complete meal.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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