Rogan Josh: A Spiced Indian Lamb Curry Classic
Rogan Josh is a quintessential Indian dish. This aromatic lamb curry is known for its rich, red colour, which comes from a careful blend of spices and the vibrant addition of paprika. The name “Rogan Josh” translates to “red heat,” aptly reflecting its spicy, warming nature that tantalizes the palate.
The dish typically features tender lamb cooked slowly in a luscious sauce made from ghee, fragrant spices, and aromatic herbs, allowing the flavours to meld beautifully over time. The use of ginger, garlic, and a mix of spices—such as cumin, coriander, and garam masala—creates a depth of flavour that is both comforting and invigorating.
Traditionally served with fluffy basmati rice, naan, or flatbread, Rogan Josh embodies the essence of home-cooked warmth and is perfect for family gatherings or special occasions. Its preparation may require a bit of patience, but the end result is a rich and hearty dish that warms the heart and satisfies the soul. Whether enjoyed on a chilly evening or as a centrepiece for a festive feast, Rogan Josh promises a culinary experience that is deeply rooted in tradition and bursting with flavour.
Ingredients Used for Rogan Josh
Rogan Josh
Ghee or Butter: Ghee is a clarified butter commonly used in Indian cooking, known for its rich flavour and high smoke point. It enhances the overall taste of the dish and provides a luxurious mouthfeel.
Cinnamon Stick: Adds warmth and sweetness to the curry. Cinnamon is a key ingredient in many spice blends, contributing to the dish’s complexity.
Green Cardamom Pods: These pods provide a unique, aromatic flavour with hints of citrus and mint. Cardamom enhances the overall fragrance and depth of the dish.
Onion: Onions form the base of the curry, providing sweetness and a depth of flavour. When sautéed until golden, they add a rich, caramelized note.
Ginger and Garlic Paste: This paste brings a pungent, aromatic quality to the dish, which is essential in Indian cuisine. It adds heat and enhances the savoury profile of the curry.
Tomato Paste: Provides acidity and richness to the curry, balancing the spices and adding a slight sweetness that complements the lamb.
Salt and Black Pepper: Essential for seasoning, salt enhances all the flavours in the dish, while black pepper adds a subtle heat.
Lamb: The star ingredient of Rogan Josh, lamb provides a rich, meaty flavour and absorbs the spices beautifully during cooking, becoming tender and juicy.
Chicken Stock or Water: Used to create the curry’s sauce, stock adds depth and flavour, while water helps to adjust the consistency of the curry.
Serving/Garnishing:
Greek Yoghurt: Adds creaminess and tang, balancing the spices.
Freshly Chopped Coriander Leaves: Provides freshness and colour.
Finely Shredded Ginger: Adds a bright, spicy flavour and visual appeal.
Basmati Rice, Naan, or Flatbread: Serve as accompaniments to soak up the flavourful sauce.
Alternative ingredients
Ghee or Butter: Can be substituted with vegetable oil or coconut oil for a dairy-free option.
Lamb: Beef can be used as an alternatives, adjusting cooking times accordingly.
Chicken Stock: Vegetable stock or water can be used for a lighter version.
Tomato Paste: Fresh chopped tomatoes or crushed tomatoes can be used in place of paste for a fresher taste.
Greek Yoghurt: Sour cream or a dairy-free yoghurt can be used for garnishing.
Preparation Tips for Rogan Josh
- Marinate the Lamb: For extra flavour, consider marinating the lamb in spices, ginger, and garlic for a few hours or overnight before cooking.
- Slow Cooking: The longer you cook the lamb, the more tender it will become. If possible, let it simmer for longer than the suggested time for deeper flavour.
- Spice Tempering: Ensure you sauté the whole spices (cinnamon, cardamom) until fragrant before adding onions. This will release their essential oils and enhance the dish’s flavour.
- Adjusting Consistency: If the sauce is too thick, add more stock or water gradually until you reach the desired consistency.
Serving Tips for Rogan Josh
- Garnish Generously: Don’t skimp on the garnishes—fresh coriander, ginger, and a dollop of yoghurt elevate the dish visually and flavour-wise.
- Accompaniments: Serve with warm naan, flatbread, or steamed basmati rice to soak up the delicious sauce.
- Pair with Sides: Complement with side dishes like cucumber salad, raita, or pickles for a complete meal experience.
Storage Tips
Refrigeration: Allow the Rogan Josh to cool completely before storing it in an airtight container. It can be refrigerated for up to 3-4 days.
Freezing: This dish freezes well. Portion into freezer-safe containers, and it can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat gently on the stove over low heat, adding a splash of water or stock if necessary to loosen the sauce.
Rogan Josh
Ingredients
- 3 tbsp ghee or butter
- 1 cinnamon stick
- 6 green cardamom pods
- 1 large onion, finely chopped
- 2 tbsp ginger and garlic paste
- ⅓ cup tomato paste
- salt and black pepper, to taste
- 1 kg lamb cubes
- 2 cups chicken stock or water
Spice Mix:
- 2 tbsp paprika
- 1 tsp chili powder
- 4 tsp ground coriander
- 4 tsp ground cumin
- 2 tsp turmeric powder
- pinch nutmeg
- 2 tsp garam masala
- ¼ tsp clove powder
Serving/Garnishing:
- ½ cup (125g) Greek yoghurt
- coriander leaves, freshly chopped
- ginger, finely shredded
- Basmati rice, naan, or flatbread , on the side
Instructions
- Heat the ghee over medium heat in a large, heavy-based pot. Add the cinnamon stick and cardamom pods. Sauté for 1 minute until fragrant.
- Add the finely chopped onion and cook for about 7 minutes, stirring frequently, until the onions become golden and start to brown at the edges.
- Stir in the minced ginger and garlic paste, cooking for about a minute until fragrant. Add the lamb and cook until browned on all sides, ensuring the meat is evenly seared. Then, stir in the tomato paste and season with paprika, chili powder, coriander, cumin, turmeric, nutmeg, garam masala, clove powder, salt and black pepper. Mix well to coat the lamb with the spices.
- Add the chicken broth or water. Bring the liquid to a boil over high heat, then reduce the heat to a simmer. Cover the pot with a lid, and lower the heat to medium-low, ensuring a gentle simmer. Cook for 1 hour and 45 minutes, stirring occasionally, until the lamb becomes tender.
- Remove the pot lid and reduce any excess liquid for 10 to 15 minutes. Stir in the yoghurt, along with the extra garam masala. Cook for another few minutes until well combined.
- Serve the lamb curry over basmati rice, garnished with fresh coriander leaves, finely shredded ginger, and a dollop of yoghurt.
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