The intense flavor from Rogan Josh’s array of spices creates a deeply craveable dish you’ll want to cook (and eat) again and again!
The day I discovered Indian food, my culinary world was rocked. These days, my biggest problem is deciding what to order at restaurants, or which recipe to make at home. One of my favorites is rogan josh, a dish of tender lamb chunks in a delicious tomato curry sauce.
I love lamb and make it every chance I get. One of my most ordered dishes at Indian restaurants is lamb korma. However, when making lamb at home, rogan josh is my go-to because I adore the smell of spices that permeate my home.
No words can do justice to the aroma of the combination of garlic, ginger, cumin, coriander, turmeric, paprika, garam masala, bay leaves, cardamom, cloves, and cinnamon. You get a little heat from the cayenne pepper, which pairs well with the tang of tomato paste and the silkiness of yogurt. Although the ingredient list may seem long, you probably already have most of those spices in your kitchen. A quick trip to the grocery store will round out any you don’t have.
Trust me on this one, this recipe is worth it, with the tender, aromatic fall-apart lamb that melts in your mouth.
Is Rogan Josh Healthy?
This dish is fairly high in saturated fat, thanks to ingredients such as the lamb, yogurt and vegetable oil or ghee. However, rogan josh is high in protein and contains a decent amount of fiber. It also contains calcium, iron, and vitamin A. The many spices, garlic, and ginger also provide antioxidants. It’s naturally gluten-free and can be made dairy-free using plant-based yogurt and oil instead of ghee.
Ghee Vs. Oil: Which Is Best?
Ghee is clarified butter, the result of melting and simmering butter until the water evaporates and leaves behind condensed butter fat, similar to the clarified butter you get with lobster at a restaurant. Ghee gives the rogan josh sauce an extra layer of richness.
Although ghee is recommended and traditionally used in Indian cooking, you can substitute vegetable oil in this recipe. Ghee can be purchased at most grocery stores, or you can make it yourself by simmering butter in a small saucepan and straining it through a cheesecloth or nut milk bag. Half a pound of butter will result in about 1 cup of ghee, which can be cooled and stored in a glass jar at room temperature for a few months or in the refrigerator for up to 1 year. If you make ghee, skim off any foam during cooking.
FAQs & Tips
Allow leftovers to cool to room temperature before refrigerating in an airtight container for up to 4 days. As with many curries, the flavors intensify as they meld overnight, so don’t be surprised when they taste even better on the second day! Reheat it slowly over low heat on the stovetop.
Garam masala is a spice blend typically containing cardamom, cinnamon, cloves, cumin, coriander, black pepper, and nutmeg. You can purchase it premade from the supermarket spice aisle or combine it at home.
It’s considered moderately spicy. When comparing rogan josh to other Indian dishes, it is spicier than most korma and tikka masala meals, though not as spicy as vindaloo or madras. You can control the spice level by decreasing or increasing the amount of cayenne pepper.
Serving Suggestions
What is Indian food without naan? Make it yourself with this Naan Recipe, or make a gluten-free version with this Gluten-Free Flatbread. Serve rogan josh with Indian Roasted Cauliflower, Instant-Pot Basmati Rice, and Cucumber-Onion Salad. Don’t forget to make this Raita Recipe to help cool down your palate.
Rogan Josh
Ingredients
- 3 tablespoons vegetable oil or ghee
- 1 1/2 pounds boneless lamb shoulder or leg cut into 1-inch cubes
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 1/2 tablespoons fresh ginger grated
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 1/2 teaspoons ground turmeric
- 1 1/2 tablespoons paprika
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 tablespoon tomato paste
- 2/3 cup plain yogurt
- 2 bay leaves
- 5 whole green cardamom pods
- 4 whole cloves
- 1 cinnamon stick about 2 inches long
- 1 teaspoon salt adjust to taste
- 1 1/2 cups water or low-sodium beef or lamb stock
- Fresh cilantro chopped, for garnish (optional)
Instructions
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Heat the oil or ghee in a large heavy-bottomed pot over medium-high heat. Add the lamb pieces and brown them on all sides, about 5 minutes. Remove lamb from the pot and set aside.
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In the same pot, add chopped onions. Cook, stirring occasionally, until golden brown, about 7 minutes. Add minced garlic and grated ginger; cook for 1 minute, stirring constantly. Add ground cumin, coriander, turmeric, paprika, garam masala, and cayenne pepper. Stir and cook for 1 minute until fragrant. Stir in tomato paste and cook another minute.
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Place the browned lamb back into the pot. Mix to ensure the lamb is evenly coated with spices. Gradually add the yogurt, one tablespoon at a time, stirring thoroughly after each addition to avoid curdling.
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Add bay leaves, cardamom, cloves, cinnamon, and salt. Pour in water or stock. Bring to a boil, then reduce heat, cover, and simmer for 1 1/2 to 2 hours until the lamb is tender. Stir occasionally and add water if curry gets too dry.
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Once the lamb is tender, taste and adjust seasoning if necessary. Remove the bay leaves, cardamom pods, cloves, and cinnamon stick. Garnish with chopped cilantro if desired, and serve warm.
Nutrition
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