Lamb Rogan Josh | Hari Ghotra
3.6/5 rating (30 votes)

Lamb Rogan Josh

Kashmiri Lamb Stew

  • Heat Hot
  • Serves 4
  • Prep 10 mins
  • Cook 1 hr
                             

A traditional vibrant Kashmiri red chilli lamb dish cooked in a delicious sauce, fragranced with fennel.

Hari says

This is a personal favourite of mine, not only because of the amazing flavours but also because of its history. 'Rogan' means oil in Persian or red in Hindi and 'josh' refers to passion or heat, so this dish is all about cooking in an oil-based sauce with an intense heat.

The red sauce comes from the Kashmiri chilli powder and when the aniseed undertones come together with the creamy yoghurt, it creates a powerful yet soothing sauce. The dish has evolved over the years with the addition of onions and tomatoes, but for me, I like the simple approach so I stick to the Kashmiri cooking style.

Visit my shop to buy the main ingredients for my Rogan Josh curry kit.

If you haven’t got the time to make this in the evening, then you can slow cook it so it’s ready when you get in.

  • Ingredients
  • Method
  • 800g leg of lamb, cut into large chunks
  • 2 tbsp mustard oil
  • Large pinch asafoetida
  • 1 tsp cumin seeds
  • 1 stick of cassia bark
  • 3 cloves
  • 2 whole dried Kashmiri chillies
  • 2 black cardamoms
  • 2 green cardamoms
  • 1 tsp salt
  • 1 tsp red Kashmiri chilli powder
  • 1 tsp hot chilli powder (optional)
  • 1 tsp ginger powder
  • 1 tsp fennel powder
  • 3 heaped tbsp Greek yoghurt
  • 50ml water (approx.)
  • 1 tsp garam masala
 

Method

  1. Heat the mustard oil to smoking point. Leave to cool then reheat and add the asafoetida.
  2. Add all the whole spices – cumin seeds, cassia, cloves, whole dried Kashmiri chillies, black and green cardamoms and salt to taste.
  3. Once the spices become fragrant add the meat and fry until it turns a lovely brown colour. Reduce the heat, add the chilli powder and let the meat cook for a few minutes (leave on a low heat so the chilli powder doesn't burn).
  4. Add the ginger and fennel powder.
  5. Stir in the yoghurt one tablespoon at a time. Once mixed through place the lid on the pan and leave on the lowest heat setting to simmer gently for up to an hour. Check after half and hour and if required add some water, leaving to cook until the meat is tender.
  6. Once the meat is tender add some boiling water to create a lovely gravy. Add the garam masala and serve.

Served with

Serve with plain basmati rice to mop up the deliciously smooth and vibrant red sauce.

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Nutritional information

Typical values* per Serving
Calories163
Fat (g)10
of which saturates (g)3.4
Carbohydrates (g)0.4
of which sugars (g)0.2
Fibre (g)0.0
Protein (g)18
Salt (mg)0.87
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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“ Thank you for printing this recipe for my delicious Lamb Rogan Josh ”

Comments

Comments (12)

  • Hari Ghotra

    Hari Ghotra

    03 June 2015 at 08:47 |
    Hi Nigel This is very much a traditional Hindu version of the Rogan Josh so yes very different from most recipes out there. As you said , it originates from a region where they do not use onions or garlic, instead asafoetida is used to give the astringency you would get from these. I'm glad you enjoyed it. Thank you so much for the feedback I have amended the ingredients list. Thanks very much Hari

    reply

  • Nigel

    Nigel

    03 June 2015 at 07:39 |
    Hello Hari,

    I have 5 other recipes for Lamb Rogan Josh but this is the first to omit garlic. I know there are cultures that don't use onion and garlic, but the taste of this was just fine. I enjoyed it with your suggestion of Jeera Chaul.

    Just observation, at Method stage 6 you say add the garam masala, but the ingredients don't mention garam masala or the quantity. I added 1/2 a teaspoon.

    reply

  • Kenny

    Kenny

    25 May 2015 at 11:34 |
    Hi Hari
    It is very different to the takeaways you are correct. This in my honest opinion is a better dish, it just has more depth of flavour, it is very thin compared to the onion based curries as has been posted above, but it is very very good. This is another definite keeper for us!

    Thanks for the recipes

    Kenny

    reply

  • Hari Ghotra

    Hari Ghotra

    24 May 2015 at 14:05 |
    Hi Kenny
    I have been a bit nervous about this one because it's very different from the Rogan Josh people are used to getting from take aways but this is a very traditional version so I'm thrilled that you enjoyed it so much. Thanks for telling me what you thought of it. Looking forward to your hearing what you think of some of my other dishes too. Thanks Hari

    reply

  • Kenny

    Kenny

    24 May 2015 at 08:20 |
    Hi Hari, we made this for the second time last night, but we halved the chilli powder because the first time we made it. it was really tasty but a little too hot for the wife. This time it was perfect with a naan,
    Thanks. ( I prefered the first one! :))

    reply

  • Hari Ghotra

    Hari Ghotra

    18 May 2015 at 08:58 |
    Hi Michael
    Loving your enthusiasm - thanks for your support with the site and thanks for trying the recipes. Really pleased you enjoyed this recipe too. Thanks Hari

    reply

  • Michael Dott

    Michael Dott

    16 May 2015 at 12:11 |
    I made this yesterday it turned out well. It's amazing once you have all the ingredients you only need to buy lamb from the butchers and greek yoghurt. about 3.60 per serving. Amazing. Josh what the doctor ordered! I'm going to try the Vindaloo tomorrow, I'm going it's a vinner. Keep the recipes coming i love the site.

    reply

  • trina

    trina

    14 April 2015 at 18:29 |
    Thanks for the reply. I'll use veg oil, Mustard oil is very high in calories

    reply

  • Hari Ghotra

    Hari Ghotra

    13 April 2015 at 14:49 |
    Hi, it's difficult to replicate the flavour of mustard oil so I would just use a vegetable oil. You can add a few mustard seeds for flavour. Hope that helps.
    Thanks. Hari

    reply

  • trina

    trina

    13 April 2015 at 10:43 |
    Is there a good substitue for mustard oil ?

    reply

  • Hari

    Hari

    02 June 2014 at 07:59 |
    The sauce for this is very thin but it is packed full of flavour. I like it a bit more saucy too which is why I add a bit more water at the end. Glad you enjoyed it.

    reply

  • Jack Catford

    Jack Catford

    31 May 2014 at 16:30 |
    I made this this week and it was lovely, it had a strong flavour however I didn't add the boiled water to make the gravy as the sauce was very thin already, that was a mistake as I then found there wasn't enough sauce, still tasted great though! Thanks for the recipe

    reply

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Hari Ghotra