Indian Lamb Rogan Josh Recipe

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Indian Lamb Rogan Josh is one of my all time favorite dishes. The marvelous flavors are of course one reason, but also the history of this recipe is intriguing. “Josh” is Indian for heat and passion, and “Rogan” references red in Hindi, and oil in Persian. Hence, this Indian Lamb Rogan Josh is a method of cooking lamb in a red, oil-based sauce over very high, passionate flames.

Indian Lamb Rogan Josh

(Photo Attributed to Author: gahdjun)

Kashmiri chilli powder provides the redness to the sauce. The creamy Greek yogurt and aniseed undertones meld together, creating a soothing, yet very powerful sauce. Lamb Rogan Josh has evolved over centuries; there are recipes now that call for various vegetables added in. But this is the age-old, traditional and simple, yet perfectly elegant version, in true authentic Kashmiri fashion.

Indian Lamb Rogan Josh Recipe-

Ingredients:
Directions:
  1. In a large skillet over highest flame possible, heat the mustard oil to where it is sizzling and smoking. Then cut the flame off and allow to cool; then reheat over mild flame, and add and stir in the asafoetida.
  2. Now adjust the flame to medium-high and add and stir in all the whole spices: black and green cardamom pods, cumin seeds, cassia bark, cloves, whole dried Kashmiri chillies, and also the salt (to taste).
  3. When the spices have become fragrant, add and stir in the lamb; sauté, stirring, until nicely browned all over. Reduce the flame to low, and add and stir in the chili powder, then let the lamb cook for 3 or 4 more minutes.
  4. Now add and stir in the fennel and ginger powders, cook for 1 minute.
  5. Add and stir in the yogurt, 1 tablespoon at a time. When thoroughly blended through, place the lid on the skillet and leave on the lowest heat setting. Cook at a very gentle simmer for one full hour. Check after 30 minutes, and see if more water is needed, then allow to finish cooking until the lamb is fork tender.
  6. When the meat is fully tenderized, add and stir in enough boiling water and the garam masala, to create an aromatic, supple gravy.
  7. Serve your Indian Lamb Rogan Josh while nice and hot, with some freshly cooked white rice.

Note: For more great, authentic and traditional dishes from India, click here.


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10 thoughts on “Indian Lamb Rogan Josh Recipe

  1. Definitely gotta try this one. Found your site on a Google search for ethnic resipes, and WOW! I will be back!

  2. WOW! First of all, hubby and I love lamb meat, 2nd of all, we both love trying different ethnic foods, third, we both love spicy, and lastly – that sauce sounds out of the universe wonderful!!

    Going to absolutely try this dish out – got most of the spices and ingredients in my pantry, but of course those one or two I don’t have …… can always count on this site to let me get them – thanks again, so much, Old Silly!!!

  3. I fancy myself a pretty good cook, and love to try new recipes, especially ethnic varieties. Great site, btw, got this bookmarked for sure. This dish is definitely on my to do list, that sauce sounds awesome. I got most of the ingredients either in my pantry or available at a local international foods specialty store, but that “asafoetida” I’d never heard of. So I can get some through this site? Pretty cool!

    • Hank, glad you found us, and please do come back often. Yes, you can get most of those “hard to find” ingredients at our affiliated online store. If the ingredient is hyperlinked, just click on it, and off you go to the store.

  4. Wow – this sounds very savory and sumptuous! That sauce has got to be not only rich, but for me a new experience – what with all those (to me) unusual spices and flavors. I appreciate the links to get those special items, not sure I can find them here locally.

    • Bob, trust me, this dish is “out of this world” savory and sumptuous! And you are most welcome for the links – one of the ways we like to be of service to our valued readers. 🙂

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