Rogan Josh

A heavily spiced braised lamb dish with origins from the Kashmir Valley in India.

5 servings
~3 hours
Ethan Chlebowski

Ingredients

Braising cut

  • Lamb stew meat
    1000 g~2 lbs
  • Mustard oil
    75 g4-6 spoonfuls
  • Salt
    to taste

Whole spices

  • Bay Leaves
    2
  • Cinnamon sticks
    1 small stick
  • Mace
    2 pieces
  • Black cardamom
    2 pods
  • Nutmeg
    1/4
  • Whole cloves
    3-4

Ground spices

  • Kashmiri Chili Powder
    20 g2 spoonfuls
  • Cumin
    10 ga spoonful
  • Fennel Seeds, crushed
    5 g1/2 spoonful
  • Garam Masala
    5 g1/2 spoonful
  • Ground Ginger
    3 g1/4 spoonful
  • Asafetida
    2 ga sprinkle

Braising liquid

  • Whole Milk Yogurt
    ~200 g6-8 oz
  • Water
    as neededto cover braise

Serving options

  • Basmati Rice
  • Roti flatbreads, or naan or paratha

Method

Step 1: Bloom the whole spices & brown the lamb

Add enough oil to generously coat the bottom of a heavy pot. Turn on the heat to medium high and add the whole spices to the oil. Add the cubed lamb & a light sprinkle of salt.

As the oil heats, the spices will and release their aromas. While stirring occasionally, continue to cook the lamb/spice mixture for about 5 minutes to achieve light on the meat.

Step 2: Mix & add the yogurt mixture

Meanwhile, mix together the yogurt and all of the ground spices until well combined.

Once the lamb & spices have cooked for at least 5 minutes, add the yogurt mixture to the pot (be careful, it might sputter).

Stir to combine & bring to a .

Step 3: Braise until tender

Top everything off with just enough water to barely submerge the pieces of meat. Stir, return to a light , and partially cover.

for 1-2 hours until the lamb pieces are completely tender. (You can do this by leaving it cooking on the stovetop or in a 300°F/150°C oven.)

While this braises, cook some basmati rice or prep any other serving options like roti flatbreads.

Step 4: Finish & serve

Once the lamb is tender, turn off the heat. Taste and season the mixture with salt if needed.

  • Optional step: Add a few drops of natural red food dye to deepen the color. Many people adjust the color of this dish with natural dyes or traditional coloring agents like ratan jot root.

Serve warm over rice or with roti flatbreads.

“A dish I found in my exploration of global braising recipes. I went to an Indian grocer to source mustard oil & spices, but you could make this dish with more accessible ingredients like neutral cooking oil and a pre-mixed pack of Rogan Josh Masala spices.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

MEAT & CURRY
Calories3120
29g
221g
209g

Show macros split into…

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Recommended: 6 servings

FAQ

Should this be made with mutton or lamb?

Mutton is lamb that is older than 12 months in age. Traditionally this dish is made with mutton, but any lamb stew meat will work, especially since mutton is rarely sold in US markets. If you can’t find pre-chopped lamb stew meat, any shoulder/shank/leg can work, just clean and cube it up.

What kind of yogurt should I use?

Use a thick, plain, unsweetened yogurt—ideally whole-milk yogurt. Full-fat Greek yogurt also works if thinned slightly with water. Avoid flavored yogurts or low-fat yogurts, which can curdle more during braising and become grainy.

Do I have to use all of these spices?

Use as many as you can find, or buy a “rogan josh masala mix,” which are commonly available at Indian or international grocery stores, or online.

Is kashmiri chili powder spicy?

Kashmiri chili powder is fairly mild, despite it’s deep red that may look very . Usually, kashmiri chili powder only adds a light kick, around 1000 to 2000 scoville units. Jalapeños, by comparison, range from 2500-8000 scoville units. If you substitute with other red chili powders, they might add more heat to the dish and not as much color.

I thought this dish was supposed to be bright red?

Rogan Josh is known for its deep red color. Some of that comes from Kashmiri chili powder, but traditionally the bigger contributor is ratan jot—the dried root of the alkanet plant—which releases a natural red dye when added to the dish.

When ratan jot isn’t available, the color can be deepened with just a couple drops of natural red food dye.

And that visual impact matters. We eat with our eyes first, and even small shifts in can make a dish feel richer and more appealing.