Slowly stew
Lamb is delicate by gentle heat and time. Strong cooking makes it fibrous.
Indian Recipe
Rogan Josh
This Rogan Josh recipe uses lamb meat, onions, yoghurt, spices and gentle stew heat. Kashmiri chilli gives colour and mild warmth, while yoghurt makes the sauce round.
Total time
1 hr 55 min
Calories
680 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Rogan Josh with lamb and kashmir spices
Rogan Josh should not taste like any red curry. Typical are lamb, warm spices and a red colour due to mild Kashmiri chilli powder. The yoghurt is gently stirred so that it does not flak out.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Rogan Josh
Rogan Josh is an aromatic stew of cashmere, classic with lamb, yoghurt, kashmir chilli, cardamom, cloves, cinnamon and fennel.
Ingredients
4 servings
Method
-
1
Fry lamb
Salt lamb cubes and fry in ghee or oil portions. Remove.
-
2
Roast the spice base
Fry onions golden brown in the casserole. Add garlic, ginger, cardamom, cloves, cinnamon, fennel and coriander.
-
3
Stir in yoghurt
Mix yoghurt with Kashmiri chilli. Mix in portions at low heat so that it does not flocculate.
-
4
Broken
Add lamb and water or broth. Simmer gently for 75 to 90 minutes until the meat is tender.
-
5
Complete sauce
Serve with coriander or rice or naan.
Kitchen know-how
Tips for Rogan Josh
Temperature the yoghurt
Roomwarm yoghurt is less flaky. Stir in portions at low heat.
Choose Kashmiri chilli
There is colour and mild warmth. Very sharp chilli changes the dish significantly.
Variations
How to adapt this recipe
If lamb is not desired, stewed beef can be used. It is less classic and may take longer.
Use less chilli and round off the sauce with a little more yoghurt.
Nutrition per serving
680kcal
18.0 gCarbohydrates
46.0 gProtein
46.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Rogan Josh
Classically lamb or goat meat is used. beef is possible, but less typical.
With too high heat, yoghurt can flake out. Roomwarm yoghurt and low heat help.
With Kashmiri chilli it is more aromatic and colorful than extremely sharp.
Yes, stew dishes often taste even more round the next day. Warm up gently.
Keep cooking