🍛 Rogan Josh
Rogan josh is a Kashmiri lamb curry: pieces of lamb braised slowly in a spiced yogurt sauce with onion, garlic, ginger, cardamom and plenty of mild red chili, which gives the dish its deep red colour. The meat turns very tender and the sauce is aromatic and warming rather than fiercely hot. It is served with rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g lamb shoulder, in chunks
- 200 g yogurt, whisked
- 2 onions, sliced
- 4 garlic cloves, crushed
- 20 g ginger, grated
- 2 tbsp mild red chili powder
- 6 green cardamom pods
- 2 tbsp oil
- 300 ml water
- Salt
Method
- Brown the lamb in the oil with the cardamom; remove.
- Fry the onions until golden, then add the garlic and ginger.
- Stir in the chili powder, return the lamb and add the yogurt a spoonful at a time.
- Add the water, cover and simmer on low heat for about 75 minutes until tender.
- Season and serve with rice.
How to make it lighter
- Trim visible fat from the lamb, or use leg instead of shoulder.
- 1 tbsp oil ≈ 120 kcal: 1 tbsp is enough to brown the meat.
- Keep rice to about 150 g cooked and add a vegetable side.
History
Rogan josh is closely associated with Kashmiri cuisine, where it is a centrepiece of the wazwan feast; the name is often explained as Persian for 'red oil' or 'cooked in oil', reflecting Persian influence. It is now a standard on Indian restaurant menus worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →