Slowly simmer
Lamb tends to become tender over time and over a gentle heat.
Indian Recipe
Rogan Josh
This Rogan Josh recipe uses lamb, onion, yoghurt, spices and gentle braising heat. Kashmiri chilli adds 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 Kashmiri spices
Rogan Josh should not taste like any other red curry. Typical are lamb, warm spices and a red colour with mild Kashmiri chilli powder. The yoghurt is carefully stirred to prevent it from flaking.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Rogan Josh
Rogan Josh is an aromatic braised dish made from cashmere, classic with lamb, yoghurt, Kashmiri chilli, cardamom, cloves, cinnamon and fennel.
Ingredients
4 servings
Method
-
1
Roast lamb
Season lamb cubes and sauté in portions in ghee or oil. Remove.
-
2
Roast the spice base
Fry onions in a roasting pan until golden brown. Add garlic, ginger, cardamom, cloves, cinnamon, fennel and coriander.
-
3
Stir in yoghurt
Mix yoghurt with Kashmiri chilli. Stir in portions over low heat to prevent it from flocking.
-
4
Stew
Add lamb and water or stock. Cover and simmer gently for 75 to 90 minutes until the meat is tender.
-
5
Finishing sauce
Let it boil down a little, season to taste and serve with coriander.
Kitchen know-how
Tips for Rogan Josh
Tempering yoghurt
Warm yoghurt flocks less. Stir in portions over low heat.
Kashmiri chilli
There is colour and mild warmth. Very hot chilli changes the dish significantly.
Variations
How to adapt this recipe
If lamb is not desired, beef braised meat can be used. It is less classic and may take longer.
Use less chilli and top off the sauce with a little more yoghurt.
Nutrition per serving
680kcal
18.0 gCarbohydrates
46.0 gProtein
46.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Rogan Josh
Lamb or goat meat is used in the classic way. Beef is possible, but less typical.
If the heat is too high, yoghurt can flake out. Room-warm yoghurt and low heat can help.
With Kashmiri chilli, it is more aromatic and colourful than extremely hot.
Yes, stews often taste even rounder the next day.
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