Rogan Josh (Kashmiri Lamb Curry)

10 Jul

NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.

Rogan Josh is a popular Kashmiri dish that is believed to have originated in Persia before making its way to Northern India and beyond (in Persian, “rogan” means clarified butter and “josh” means hot or passionate). Its signature red color is historically the result of mild red Kashmiri chiles which were used in making this dish. Over the years, many restaurants started using tomatoes in the dish to bring about that red color easily. My recipe follows the more modern interpretation of the dish, mostly because you and I don’t have the money to travel to Kashmir for some chiles! Well, maybe you do, but I most certainly do not.

An excellent cut of lamb for this dish was the other half of Lava Lake Lamb’s beautiful lamb shoulder (the other half was used to make shashlik). This slightly-fatty cut imparted a ton of flavor into the dish, which just tasted better and better the longer it simmered.

I’m also happy to announce that this is my first recipe that features a printer-friendly version! I’ll be sure to do this with every recipe from now on, and as I get the spare time I will go back and make printer-friendly versions of all my recipes.

You’ll Need:
1/2 lamb shoulder (2 lbs)
2 medium onions
1″ fresh ginger (or 1 tsp ground ginger)
8 cloves garlic
2 tbsp water
2 tbsp coconut oil
2 bay leaves
10 whole cardamom pods
1 stick cinnamon
1/2 tsp ground cloves
1 tsp coriander
2 tsp cumin
2 tbsp paprika
1 tsp cayenne pepper
1 tsp each salt and pepper
1 14oz can tomato sauce
1 14oz can diced tomatoes
1 large handful of cilantro, chopped (about 2 cups)

I would suggest getting your lamb shoulder out of the freezer two days in advance, ours took a while to thaw out.

Cut half of the shoulder into large chunks (2″ or so in size) and set aside.

Combine the bay leaves, cardamom, cinnamon, cloves, coriander, cumin, paprika, cayenne pepper, salt, and pepper and set aside. Similarly, in a blender or food processor, blend the onion, ginger, garlic, and water into a fine paste and set aside.

Warm up the coconut oil in a large skillet on med/high heat until shimmering, about three minutes. Add the lamb pieces and brown on each side.

Be sure to give the pieces a few minutes per side to form a nice crust before turning them.

Once the lamb is well-browned, reduce the heat to medium and add the onion paste and seasonings, stirring everything around (gently so as to not break up the bay leaves).

Continue to simmer for another five minutes until very aromatic.

Add the tomato sauce and diced tomatoes, stir together, and bring to a simmer. Cover and reduce heat to low, simmering for 1.5 hours. After an hour and a half, remove the lid and check to see if the lamb is fork-tender. If it is, keep the lid off and allow to simmer on med/low heat for another five minutes, which will thicken the sauce. If the lamb is still tough, cover and simmer on low for another 30 minutes and try again.

Right before serving, stir in the chopped cilantro. I should note that cilantro is not a historical part of this dish, but it definitely adds a “fresh” dynamic to the curry.

Serve with basmati rice or cauliflower rice. Easy!

Printer-friendly version

51 Responses to “Rogan Josh (Kashmiri Lamb Curry)”

  1. janssushibar July 10, 2012 at 12:33 pm #

    We are thinking of getting a lamb this fall. I haven’t cooked with it much, so I’m glad to have some ideas from you – this looks wonderful!

    • Russ Crandall ( July 10, 2012 at 5:59 pm #

      Jan, go for it! I’m sure you’ll be coming up with all sorts of creations of your own. Some people aren’t fans of the lamb smell (my mother included, so I never had lamb growing up), but I think that quality, farm-direct lamb is much easier on the nose.

  2. Villy July 10, 2012 at 12:45 pm #

    It looks wonderful!

  3. vezinak July 10, 2012 at 2:35 pm #

    Looks so delicious!

  4. Karen Nemiah (@writerhead58) July 10, 2012 at 3:04 pm #

    Looks delish and love using all those spices to make Paleo living a little hipper!! BTW- thanks moucho for the Recipe Print feature- it is KEY for those of us who need to print out to make our own recipe books!

    • Russ Crandall ( July 10, 2012 at 5:56 pm #

      No problem, Karen! It was actually pretty easy and fun to make the printable version. Now I just have to get off my lazy duff and do a hundred more of them :)

  5. highschoolfoodie July 10, 2012 at 3:57 pm #

    This looks delicious! Thanks for sharing this recipe!

  6. Alex Boake July 10, 2012 at 7:33 pm #

    I love lamb…AND this is my favourite type of curry sauce…serves me right for looking at your blog on an empty stomach! ; )

  7. Rajesh Dhawan July 23, 2012 at 4:14 pm #

    I have had Rogan josh many times and it is a wonderful dish.

    • Mike September 1, 2012 at 11:30 am #

      I have just tried this recipe and I found the taste of tomato far too much, to the point that it was impossible to taste the spices. As I live in the UK one thought crosses my mind and that is what do you mean by Tomato Sauce. In the UK other than tomatoes chopped up we only have puree in tins but did you mean ketchup?

      • Russ Crandall ( September 1, 2012 at 12:47 pm #

        Hi Mike, sorry to hear that you didn’t like the tomato taste. Tomato sauce in the US is pureed tomatoes, definitely not ketchup! Maybe halve the tomatoes next time and see how you like it? Thanks for the feedback!

        • kristina October 25, 2012 at 5:18 pm #

          Thats funny, I’m in the uk also and was confused. Firstly i thought can’t put tomatoe sauce (ketchup) in, then thought as it said can that it was a tin of tomatoe soup. Then i thought well i just won’t write this one down. Glad someone asked, and since it is tomato puree, approx how much as mostly comes it squeezy tubes here. Thanks x

          • Neil February 5, 2013 at 6:59 am #

            Does it not mean Passata? I would imagine all that tomato puree would be way too strong???

  8. Dolly October 1, 2012 at 12:39 am #

    I’m Indian American and this is indeed a North Indian and Kashmiri recipe. It is indeed extremely delicious, and I appreciate the fact that your recipe stays almost true to the original dish. What’s funny is that I am not a lamb aficionado, but Rogan Josh is a dish that I will eat with full appreciation. And I also have to wryly thank you because I’m in college right now and cannot eat Indian food, but looking at those delicious pictures just increase my cravings. Ah, sighs. Well, thanks for the recipe … and the additional DEEP cravings for Rogan Josh :D

  9. buttoni October 5, 2012 at 3:27 pm #

    This look absolutely DELICIOUS! I’ve only had Rogan Josh one time, in Iran actually at the age of 12, and have fond memories of it. I look forward to trying yours out!

  10. Lucinda November 1, 2012 at 11:22 am #

    Oh, this is really very good – I am cooking it in my slow cooker at the moment and having a VERY hard time leaving it alone.

  11. Allison March 8, 2013 at 2:29 pm #

    Made this last night. Unfortunately, lamb wasn’t in the budget so I made it with beef stew cubes. It was amazing! The flavors, wow! Will definitely work this into the rotation. Thanks very much for sharing this.

  12. micsadaisy July 9, 2013 at 4:34 pm #

    Wow, I just tried this for the first time. The only lamb dish I’m familiar with is an Indian Lamb meatball that was so spicy I could hardly consume it. It was served with yogurt and tortillas. I was looking for a good lamb curry for my family get together, and having no experience in this department decided that your recipe was as good as any. I used bone in lamb shoulder chops, browned them and then dumped it all in the crock pot. I just tasted it, and I turned into one big WOW! This is really delicious. I added a teaspoon of curry and less onion since my family doesn’t care much for onion and only half the cayenne. This is just amazing. Thanks for sharing!

  13. Kalai August 1, 2013 at 5:52 pm #

    This was FABULOUS!!!! We raised our own sheep and have aaaaa lot of meat in the freezer and was beginning to hate lamb! But this was Mmmm! I cant even tell you how much I enjoyed this! Thank You!!!!!

  14. Terry Morris September 21, 2013 at 9:08 pm #

    Great recipe’ I used moose in place of lamb and its was delish

  15. Hannah February 10, 2014 at 2:51 pm #

    Hi, thanks for sharing this recipe. I’m looking forward to making it. Just wondering, how many people does it serve?

    • Russ Crandall February 10, 2014 at 4:30 pm #

      Hannah, my rule of thumb is 1/2 lb of raw meat per person when making soups, stews, and curries. So it’ll depend on the size of the shoulder you buy. Hope that helps!

  16. Paul M Rhodes May 3, 2014 at 2:34 pm #

    Russ, thank you so much for this. I’m based in the UK and have just made this. For the benefit of other brits I used one tin of chopped tomatoes, and then blended one tin of organic plum tomatoes to make up the extra sauce. I also couldn’t find coconut oil to buy today so used ghee instead which my girlfriend and I agree added an authenticity level to the dish. This was absolutely the best home made curry I’ve ever made.

    • Paul M Rhodes May 3, 2014 at 3:14 pm #

      Oh, and one other thing, I added the spices to the meat for a few minutes before adding the onion, ginger and garlic paste, to give them the time they need to roast to intensify their flavours :)

      • Russ Crandall May 5, 2014 at 8:36 pm #

        Paul, thanks for the feedback, and glad you liked it!

  17. dreamhost promotional code October 7, 2014 at 9:36 pm #

    Simply want to say your article is as astonishing.
    The clearness in your post is just excellent and i can assume you’re an expert
    on this subject. Well with your permission allow me to grab your feed to keep up to date with forthcoming post.
    Thanks a million and please continue the enjoyable work.

  18. Katie Franco January 13, 2015 at 5:45 pm #

    I made your recipe. It’s currently in my slow cooker. So far it smells and tastes delicious. Last time I ,are rogan josh it had yogurt in it tho. Maybe that wasn’t authentic… Idk. Well thanks for the recipe. I can’t wait to try it. I made double the recipe tho cuz my butcher only sells a whole lamb shoulder. :0 lol so I have a ton :P

    • Russ Crandall January 13, 2015 at 6:37 pm #

      Katie, let me know what you think of the final product. It’ll freeze well so be sure to safe your extras!

  19. Kaki March 11, 2015 at 7:13 pm #

    I prepared this recipe for dinner tonight, it was delicious !! My husband loved it.
    I put it on the slow cooker for like 4 hours.


  1. Rogan Josh (Kashmiri Lamb Curry) The Domestic Man | Celiac Handbook - July 10, 2012

    […] Read the full post & get the recipe […]

  2. Easing into a Paleo Diet « The Domestic Man - August 26, 2012

    […] Rogan Josh – an exotic-tasting dish using familiar and easy-to-find ingredients […]

  3. $50 Lava Lake Lamb Gift Card Giveaway! « The Domestic Man - December 2, 2012

    […] products! You could be making dishes like my homemade gyro meat, Turkish grilled sirloin steak, or Rogan Josh in no time flat, or send some awesome lamb to a loved one for […]

  4. Kitchen Experiment: Lamb Curry | doodles & pjs - January 6, 2013

    […] next lamb recipe contenders to attempt are Rogan Josh (Kashmiri Lamb curry) and the Hunger Games’ Lamb stew with dried […]

  5. Rogan Josh (Lamb Curry) | Slim Palate - March 11, 2013

    […] on trying some of his recipes, but now I started searching for the perfect recipe. Then I saw it, Rogan Josh. One of my favorite dishes in the whole world is a gorgeous curry, such as this one. And since I […]

  6. Slim Palate’s Chiptole Dijon Turkey Meatballs | The Domestic Man - March 12, 2013

    […] one of his earlier recipes, Chipotle Dijon Turkey Meatballs, while he made a stunning rendition of my Rogan Josh recipe. My take on his original recipe is pretty faithful, but I added a creamy sauce on the side, modeled […]

  7. Slim Palate’s Chiptole Dijon Turkey Meatballs | GF TIMES - March 15, 2013

    […] one of his earlier recipes, Chipotle Dijon Turkey Meatballs, while he made a stunning rendition of my Rogan Josh recipe. My take on his original recipe is pretty faithful, but I added a creamy sauce on the side, modeled […]

  8. Kitchen Experiment: Lamb Curry - Doodles and Cents - March 18, 2013

    […] next lamb recipe contenders to attempt are Rogan Josh (Kashmiri Lamb curry) and the Hunger Games’ Lamb stew with dried […]

  9. Lamb Curry - Doodles and Cents - April 15, 2013

    […] next lamb recipe contenders to attempt are Rogan Josh (Kashmiri Lamb curry) and the Hunger Games’ Lamb stew with dried […]

  10. Is Your Business Umami? | Andrew's Blog - May 11, 2013

    […] wrong with this picture, but can you imagine doing this after enjoying braised short ribs or Kashmiri lamb curry? Not only do both of these dishes embody umami, they request your undivided attention and focus […]

  11. Monday July 8, 2013 | CrossFit Riot | Forging Elite Fitness - July 8, 2013

    […] Rogan Josh […]

  12. Digging in and doing Whole 30 – or something similar – Meal Plan, Week 1 | homeindisarray - March 23, 2015

    […] pico, avocado, & lime aioli Thursday – Spaghetti Squash “Carbonara” Friday – Rogan Josh – (Kashmiri Lamb Curry) Saturday – Curry Turkey Meatball Lettuce Wraps w/ lime aioli […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 64,443 other followers

%d bloggers like this: