Authentic Kashmiri Rogan Josh
Savor the rich and aromatic flavors of Kashmiri Rogan Josh, a traditional lamb dish that hails from the beautiful valleys of Kashmir. This dish features tender lamb cubes simmered in a luscious yogurt-based sauce infused with fragrant spices like fennel, cinnamon, and ginger. Perfect for special occasions or a comforting family meal, this Rogan Josh will transport you to the stunning landscapes of northern India with every spoonful. Serve it alongside steamed basmati rice or naan to soak up the delicious sauce. Discover the secrets to this classic dish with this easy-to-follow recipe.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Fennel seeds
1 (tablespoon, ground)
Plain yogurt
3 1/4 (cups, beaten)
Vegetable oil
6 (tablespoons)
Cinnamon stick
1 ((3/4 inch))
Whole cloves
1/2 (teaspoon)
Salt
2 1/2 (teaspoons)
Asafoetida powder
1 (pinch)
Lamb, cubed
3 (lbs)
Paprika
4 (teaspoons)
Cayenne pepper
1/2 (teaspoon)
Dried ginger
1 1/2 (teaspoons)
Water or beef broth
2/3 (cup)
Garam masala
1/4 (teaspoon)
Instructions
1
Start by grinding the fennel seeds into a fine powder and set aside.
2
In a medium bowl, beat the plain yogurt with a fork until it's smooth and creamy. This will ensure it blends seamlessly into the dish.
3
In a large pot, heat the vegetable oil over high heat. Once hot, add in the cinnamon stick and whole cloves, allowing them to infuse the oil for a few seconds.
4
Quickly add a pinch of asafoetida powder followed by the cubed lamb and salt, stirring continuously to coat the meat with the oil and spices.
5
Sauté the meat on high heat for about 5 minutes until it starts to brown slightly.
6
Next, introduce the paprika and cayenne pepper, mixing well to evenly distribute the spices throughout the meat.
7
Gradually add the beaten yogurt to the pot in small amounts, stirring vigorously after each addition to prevent the yogurt from curdling. Continue this process until all the yogurt has been incorporated.
8
Allow the mixture to cook on high heat until the liquid evaporates and the meat is nicely browned, giving it a rich flavor.
9
Stir in the ground fennel and dried ginger, and give the mixture another good stir to combine the flavors.
10
Pour in the water or beef broth, cover the pot with the lid slightly ajar, and let it cook on medium heat for 30 minutes.
11
After 30 minutes, cover the pot completely and reduce the heat to low, cooking for an additional 45 minutes or until the lamb is tender. Remember to stir occasionally to ensure there is always some liquid present in the pot.
12
Once the lamb is tender, uncover the pot and add the garam masala, stirring to incorporate it. The sauce should be thick and have a vibrant reddish-brown hue. If the sauce is too watery, increase the heat and reduce it further by boiling off excess liquid before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Kashmiri Rogan Josh?
Kashmiri Rogan Josh is a traditional lamb dish from the valleys of Kashmir featuring tender meat in a rich, aromatic yogurt-based sauce.
What type of meat is used in this recipe?
This recipe uses 3 lbs of cubed lamb.
How should the yogurt be prepared?
You should use 3 1/4 cups of plain yogurt and beat it with a fork until it is smooth and creamy to prevent curdling.
Which spices are used to infuse the oil?
The vegetable oil is infused with a cinnamon stick and whole cloves.
What is the purpose of asafoetida powder?
A pinch of asafoetida powder is added to the hot oil to provide a unique savory aroma before adding the meat.
How long should the lamb be sautéed?
The lamb should be sautéed on high heat for about 5 minutes until it begins to brown.
How do you prevent the yogurt from curdling in the sauce?
Add the beaten yogurt gradually in small amounts, stirring vigorously after each addition until fully incorporated.
What gives Rogan Josh its signature color?
The vibrant reddish-brown hue comes from the combination of paprika and cayenne pepper simmered with the meat and yogurt.
How is the fennel prepared for this dish?
One tablespoon of fennel seeds should be ground into a fine powder before being added to the mixture.
When do you add the dried ginger?
Dried ginger is stirred into the pot after the yogurt liquid has evaporated and the meat has browned.
What liquid is added for simmering?
The recipe calls for 2/3 cup of either water or beef broth.
What is the total simmering time for the lamb?
The lamb simmers for a total of 75 minutes: 30 minutes with the lid ajar and 45 minutes fully covered.
At what point is the garam masala added?
Garam masala is stirred in at the very end once the lamb is tender.
What should I do if the sauce is too watery?
If the sauce is too thin, increase the heat and boil it to reduce the liquid until it reaches a thick consistency.
What are the recommended side dishes?
It is best served alongside steamed basmati rice or naan bread.
Does this recipe contain onions or garlic?
No, this specific authentic Kashmiri version does not include onions or garlic in its ingredient list.
How much oil is needed?
The recipe requires 6 tablespoons of vegetable oil.
How much salt is used in the recipe?
Two and a half teaspoons of salt are added to the lamb.
What type of ginger is required?
The recipe specifically calls for 1 1/2 teaspoons of dried ginger.
How much paprika is included?
Four teaspoons of paprika are used for flavor and color.
Is this dish considered spicy?
Yes, it is tagged as spicy and contains 1/2 teaspoon of cayenne pepper along with other aromatic spices.
What size should the cinnamon stick be?
The recipe suggests using a 3/4 inch cinnamon stick.
What is the final texture of the lamb?
The lamb should be cooked until it is completely tender.
How many whole cloves are used?
The recipe uses 1/2 teaspoon of whole cloves.
Can I use beef broth instead of water?
Yes, beef broth is a recommended alternative to water for a deeper flavor.
What heat setting is used for the initial sauté?
The initial sautéing of the meat and spices is done over high heat.
Is this a traditional Indian dish?
Yes, it is a classic northern Indian dish belonging to Kashmiri cuisine.
How much garam masala is needed?
Only 1/4 teaspoon of garam masala is needed to finish the dish.
What should the sauce look like when finished?
The sauce should be thick and have a vibrant reddish-brown color.
Is this recipe suitable for special occasions?
Yes, it is described as perfect for special occasions or as a comforting family meal.