Rogan Josh: If you’ve ever tasted a spoon of that deep red, intensely aromatic lamb curry from Kashmir and thought, “I need this in my life every week,” then you’re in the right place. Rogan Josh (sometimes spelled Roghan Josh or Roganjosh) is one of India’s most famous dishes, and once you make it at home, you’ll never want the restaurant version again.
This is the real deal – slow-cooked, fragrant, melt-in-your-mouth lamb in a gravy that gets its stunning color naturally (no food coloring needed). Let’s cook!
Credit by: AI Generated img
What Makes Kashmiri Rogan Josh Special?
Traditional Rogan Josh is:
- Made with lamb or goat (mutton)
- Slow-cooked until the meat is fall-apart tender
- Bright red from Kashmiri red chillies and a magical ingredient called “ratanjot” (or sometimes just the chillies + tomatoes)
- Heavy on whole spices and fennel powder
- Surprisingly light on tomatoes compared to Punjabi curries
- Finished with a drizzle of ghee or “rogan” (the layer of spiced oil that floats on top – that’s where the name comes from: Rogan = oil, Josh = intense heat/passion)
Ingredients (Serves 4-5)
For the meat & marinade
- 1 kg lamb/mutton (shoulder or leg, bone-in, cut into 2-inch pieces)
- 2 tbsp curd/yogurt
- 1 tsp ginger powder (saunth)
- 1 tsp garlic paste
- 1 tsp salt
Whole spices
- 4-5 green cardamom
- 2 black cardamom
- 4 cloves
- 1-inch cinnamon stick
- 1 bay leaf
- 1 tsp cumin seeds
- 1 mace flower (javitri) – optional but amazing
Credit by: AI Generated img
Powdered spices
- 2 tbsp Kashmiri red chilli powder (this gives color, not heat)
- 2 tbsp fennel powder (saunf powder) – the soul of Rogan Josh
- 1 tsp turmeric powder
- 1 tsp ginger powder
- 1 tsp garam masala (preferably Kashmiri garam masala)
Other ingredients
- 4-5 medium onions, finely sliced
- 3-4 tbsp mustard oil (traditional) or ghee
- 1 tsp ratanjot (alkanet root) soaked in ¼ cup warm water (optional, for authentic red color)
- 4-5 tbsp ghee (for finishing)
- Salt to taste
- Fresh coriander for garnish
Step-by-Step Method – How to Make Rogan Josh Like a Kashmiri Pandit
Step 1: Marinate the meat
Mix lamb pieces with curd, ginger powder, garlic paste, and salt. Let it rest for at least 1 hour (overnight in fridge is even better).
Step 2: Fry the onions
Heat mustard oil in a heavy-bottomed pan or pressure cooker till it smokes lightly, then cool it slightly. Add sliced onions and fry on medium heat till golden brown (not dark brown). Remove half the onions, drain on paper towel – these become the “barista” for garnish later.
Step 3: Start the curry
In the same oil, add all whole spices (cumin, cardamom, cloves, cinnamon, bay leaf, mace). Let them sizzle for 30 seconds.
Add the marinated lamb. Bhuno (stir-fry) on high heat for 8-10 minutes till the meat is seared and the yogurt is completely dry.
Step 4: Add the powdered spices
Lower the heat. Add Kashmiri chilli powder, turmeric, and fennel powder mixed with a little water (to prevent burning). Stir continuously for 2-3 minutes – this step is crucial for the flavor.
Step 5: Slow cooking (the traditional way)
Add 2-3 cups hot water, salt, and the soaked ratanjot water (if using). Bring to a boil, then cover and simmer on the lowest flame for 1½ to 2 hours (or pressure cook for 25-30 minutes on medium after the first whistle). Bone-in meat takes time – patience is key!
Keep checking and stirring every 15-20 minutes. The oil will start separating and float on top – that’s your “rogan.”
Credit by: AI Generated img
Step 6: Final touches
Once the meat is buttery soft, add garam masala and 3-4 tbsp ghee. Simmer for another 10 minutes.
Garnish with the reserved fried onions and fresh coriander.
Serving Suggestions
- Best with steamed basmati rice or Kashmiri-style tandoori roti
- Pair with plain yogurt or raita on the side
- A little Kashmiri ver masala (spice mix) sprinkled on top takes it to another level
Credit by: AI Generated Image
Read More Recipes: Butter Chicken (Murgh Makhani) – The Ultimate Guide to India’s Most Loved Curry
Pro Tips for the Perfect Rogan Josh
- Never skip fennel powder – it’s what makes it Kashmiri.
- Use mustard oil or ghee – don’t substitute with regular oil.
- Kashmiri red chilli powder is mild but gives vibrant color. If you only have regular chilli powder, reduce the quantity.
- Low and slow is the secret. Don’t rush the cooking.
- Leftovers taste even better the next day!
There you have it – authentic Kashmiri Rogan Josh made right in your kitchen. Once you nail this recipe, your friends will be begging for dinner invites.
Try it this weekend and let me know in the comments how it turned out! ♡
Save this recipe, share it with your foodie friends, and happy cooking!
