Rogan Joshरोगन जोश
Video: Vahchef - VahRehVah (YouTube)
Rogan Josh is the signature curry of Kashmir — a rich, deeply aromatic lamb dish stained a vivid red from Kashmiri chillies (not just food colouring) and scented with the Wazwan spices of the valley: mawal flowers, dried ginger, cardamom, and fennel. Unlike most North Indian curries, it uses no onion or tomato. Instead, the sauce builds its depth from yoghurt, whole spices, and the slow, patient cooking of the lamb. Vahchef's mutton version is the Kashmiri home-cook standard.
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Ingredients
- ▪Bone-in mutton or lamb, curry-cut pieces750g (1.65 lbs)
- ▪Full-fat plain yoghurt, whisked½ cup
- ▪Mustard oil (or neutral oil)4 tbsp
- ▪Kashmiri red chilli powder (bright red, low-heat)2 tbsp
- ▪Asafoetida (hing)a pinch
- Whole spices
- ▪Black cardamom pods2
- ▪Green cardamom pods4
- ▪Cloves4
- ▪Cinnamon stick1 inch
- ▪Bay leaves2
- Ground spices
- ▪Saunf (fennel) powder1 tsp
- ▪Dry ginger powder (soonth)½ tsp
- ▪Garam masala (Kashmiri blend)1 tsp
- ▪Saltto taste
- Kashmiri red chilli powder (Deghi mirch) is essential for the colour and mild heat profile — substituting regular chilli will make it too spicy and the wrong colour. Most South Asian shops stock it; look online if your local store doesn't carry it.
- Mustard oil gives Kashmiri rogan josh its authentic sharp-sweet aroma. Substitute with 3 tbsp neutral oil + 1 tsp black mustard seeds (remove before serving) if mustard oil is unavailable.
- Bone-in mutton (goat) is the authentic cut. Bone-in lamb shoulder or leg works very well; boneless shortens cooking time by about 15 minutes but loses some of the deep flavour that bones contribute to the sauce.
Method
- 1Heat mustard oil in a heavy pot or pressure cooker over high heat until it starts to smoke lightly — this removes its pungency. Let it cool slightly, then reheat to medium-high.
- 2Add the whole spices: black cardamom, green cardamom, cloves, cinnamon, and bay leaves. Let them sizzle for 30 seconds until fragrant.
- 3Add the lamb pieces and sear over high heat, stirring, for 5–7 minutes until the meat browns on all sides. Do not add water yet.
- 4Reduce heat to medium. Add asafoetida and Kashmiri chilli powder. Stir quickly so the chilli blooms in the oil for 20 seconds without burning — this is what builds the deep red colour without relying on colouring.
- 5Beat the yoghurt smooth and add it in three additions, stirring vigorously between each. Let the yoghurt cook down and coat the meat, about 3–4 minutes per addition.
- 6Add fennel powder, ginger powder, and salt. Stir well. Add ½ cup warm water, cover, and cook on low heat for 45–60 minutes (or pressure cook for 25 minutes) until the lamb is tender and falling from the bone.
- 7Taste and adjust salt. Finish with garam masala. The gravy should be rich and thick — add a splash of warm water if needed. Serve over steamed rice or with plain naan.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.