Wednesday, November 25, 2009

Authentic Rogan Josh (Lamb Curry)


* 2 lbs Lamb preferably Shank or Shoulder.
* 4 tablespoon Canola/Vegetable oil.
* 1/2 Cup Yogurt preferably 2% Fat whisked.
* 5 whole Cloves.
* 1/2 cinnamon stick.
* 4 small or 2 large bay leaves.
* 4 pods coarsely grounded Black cardamom.
* 5 peppercorns
* 1 teaspoon sugar.
* 1 tablespoon dried Kashmiri Chili Powder.
* 1/2 teaspoon turmeric powder.
* 1 tablespoon dried ginger powder.
* 1 tablespoon Fennel Powder.
* 1 teaspoon Salt.
* pinch of Asafoetida Powder.


For cooking Roganjosh, generally shank or shoulder part of the lamb is used. Make sure the pieces are of appropriate size. Two Lbs of lamb should be cut roughly into 10 to 12 pieces.

Wash the meat pieces and keep in a colander till the water drains. You could also pat them dry with a paper towel. The whole idea is to get rid of any excess water that the meat would absorb during washing.

In a bowl,mix the meat and yogurt together and leave it aside for five minutes.Make sure all the meat pieces are evenly marinated.Yogurt also acts like a natural tenderizer.

Heat oil in a large nonstick skillet over medium-high heat.When the oil heats up add asafoetida powder and bay leaves followed by meat and yogurt marinade that you left aside.

Add cloves,cinnamon stick,coarsely grounded black cardamom,peppercorns and keep on constantly stirring for a few minutes .

Stir fry till the meat turns brown . Now this is the most important step . let the meat fry till you see the oil and yogurt as separate layers and that would happen when all the water dries up. If you have more water in the meat it would obviously take more time and that is one of the reasons for drying the meat after washing.Secondly this is important because when you add spices they will stick to the meat well rather than float in the curry.

Add Red chilli powder, turmeric powder,sugar and salt and constantly stir for about 30 seconds till the spices stick to the meat and almost all water dries up .Red chilli powder is another major ingredient that decides the fate of this recipe. Kashmiri red chilli powder are less pungent and give a very vibrant red color to the dish. In other words you can feel the taste of the spice without sweating.

Next add 2 cups of water, ginger powder and fennel powder. Fennel powder has a property of thickening the curry.

Stir well and let simmer on low heat for around 30 to 45 minutes till the meat is tender and gravy is thick and red.The time would also depend upon the quality of lamb. If it is tender it would take less time.So it would be a good idea to let it simmer till it is tender and also to make sure that no caking takes place .

Imagine yourself in a valley surrounded by snow clad mountains with fresh snow all around you and while looking outside from your kitchen window enjoying your Roganjosh with hot rice or Naan Bread !!

Don't forget to give me a TGTM :)

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  1. thanks great information

  2. Hi,
    Tried rogan josh receipe it was awsome. Do post more chicken recipe. I would like to try those also.
    Thanks again

  3. I use onions and tomatos and khus khus paste.

  4. In what way sense or form is this " Authentic" I am wondering where the authenticity would come from in 2% yogurt?How about full fat yoghurt from grass fed cows? Authentic and healthy ?

    1. Authentic means it is historically close, rather than the loads of onion tomato garlic variety
      1. there is no garlic (Asafoetida is used instead)
      2. there is no tomato (red color comes from degi mirch / kashmiri mirch)
      3. onions are also not there
      4. there is turmeric present

      historically - the kashmir/afgan/persian area used this combo
      before the europeans introduced the tomatoes and chili pepper

      additionally, ghee (clarified butter should be used instead of vegetable oil)

      In my view, the cinnamon qty should be more - considering the sweetness of aroma and flavor it generates. (typical of the area

  5. Same with canola oil lmao a twentieth century Canadian invention...what oil would have been used in like 1892? Might be "authentic? and surprisingly healthy!!

  6. Dear Sanjay,

    I am told that Kashmiris add something called as Moval.... what is that? is that needed here?


  7. still simmering :) hope it turns out great - thanks for the post :)

  8. i think moval or mouwal is dried cock's comb..

  9. Sanjay Bhai.. awesome receipe.. I was away from home on Herath and had to cook it without any prior experience.. Loved the Roghan Josh that came out.. Shukriya!! :)

  10. Thanks this one is authentic preparation.

    With most of the restaurants use garam masala, garlic and onion than forget the Rogan josh, means mutton curry.

    Try this one, you will enjoy again and again. Very healthy, easy for digestion.

  11. Sanjay, I suggest a small change in the process - add the salt to the marinade and not later as you suggest. This gives time for the salt to penetrate the meat and taste better. Param

  12. Grt recipe. Tried it and was delicious. Also please post a simple recipe for Goshtaba for an expat staying alone somewhere abroad. Though I love the dish, most recipes one finds on the net are daunting.

  13. Making this now. I may have added too much oil; I'm used to curries with onions. Any way to compensate? I guess I could just scoop off any excess at the end.

  14. Superb, Mind blowing recipe..truly simple to cook and very elegant...I tried and now its become my ultimate Rogan Josh recipe :) Thanks 4 sharing :)

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