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Indian

Rogan josh

Non-vegetarian

روغن جوش · rogan josh

Lamb slow-braised in yogurt with Kashmiri chilli, fennel, dried ginger and whole spices until tender in a deep red, aromatic gravy.

Rogan josh is an Indian curry, ready in about 1 hour 50 minutes and made with lamb shoulder, cayenne / chilli powder and yogurt. It serves 4 and is rated intermediate to cook.

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Prep
15 min
Cook
1 h 35 min
Total
1 h 50 min
Serves
4
Level
Intermediate
Calories
687

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Heat the mustard oil (opens in a new tab) in a heavy pot until it just smokes, then cool for a minute. Add the whole spices and asafoetida (opens in a new tab).

    Heating mustard oil to smoking point mellows its raw pungency.

  2. Step 2

    Add the lamb and salt and sear on high heat, turning, until browned and its juices have evaporated.

    • 12 min
    • high heat

    Food safety: Wash hands and boards after handling raw meat.

    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  3. Step 3

    Lower the heat, stir in the chilli paste, fennel and dried ginger (opens in a new tab) for a minute, then add the yogurt (opens in a new tab) a spoonful at a time, stirring constantly, until absorbed and the oil separates.

    • 10 min
    • medium-low heat

  4. Step 4

    Add the hot water (and fried onion (opens in a new tab), if using), cover and simmer very gently until the lamb is tender.

    • 70 min
    • low heat

  5. Step 5

    Uncover, reduce the gravy to a coating consistency and sprinkle with garam masala (opens in a new tab).

    • 5 min
    • medium heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

About this dish

Origin
Kashmir, Jammu and Kashmir, India · Commonly attributedA signature dish of Kashmiri cooking, with Persian-influenced roots.Also popular in United KingdomMore food from India
Dish
Dinner · Curries · Stews & braises · Main courses
Cooking method
Braised, Slow-cooked
Taste
aromatic / warmly spiced, rich, spicy (chilli heat), savoury
Diet
No nut ingredients · Keto-style · Low-carb · High-protein
All labelsNon-vegetarian · Whole-food focused · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · High-protein
Worked out from the ingredients. How labels work
Good for
Freezer-friendly · Make-ahead · Festive & celebration
Cook more with
Lamb shoulder · Cayenne / chilli powder · Yogurt · Mustard oil · Cardamom · Cloves
Techniques
Searing · Simmering · Braising · Bhunao · Reduction

Allergens

  • Contains: Milkfrom yogurt
  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida
  • Contains, can be adapted: Mustardfrom mustard oil

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

687 kcal per serving

Estimated

1 serving ≈ 379 g · recipe makes 4

Where the energy comes from

  • Protein 20%
  • Carbohydrate 4%
  • Fat 76%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy687 kcal181 kcal
Protein35 g9.2 g
Carbohydrate6.4 g1.7 g
Net carbohydrate4.7 g1.2 g
Sugars3.1 g0.8 g
Added sugars0 g0 g
Fibre1.7 g0.4 g
Fat58.5 g15.4 g
Saturated fat22.3 g5.9 g
Trans fat——
Cholesterol128 mg34 mg
Sodium889 mg234 mg
Salt equivalent2.2 g0.6 g
Vitamins & minerals per serving
Potassium
686 mg
Calcium
133 mg
Iron
2.7 mg
Magnesium
54 mg
Vitamin A (RAE)
75 µg
Vitamin C
2 mg
Vitamin D
0.5 µg
Vitamin B12
4 µg
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: onion.
  • Not counted (tiny amounts or “to taste”): asafoetida.
  • Garam masala: Curry powder (FDC 170924) used as a stand-in; both are ground blends of similar dried spices used in teaspoon amounts.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Use Kashmiri chilli powder — ordinary hot chilli powder in this quantity makes it fiery rather than red.

Common mistakes

  • Adding the yoghurt all at once to a hot pot — it splits. Add it a spoonful at a time.

Serve with

  • Serve with plain steamed rice or naan.

Storage

  • Keeps 3 days refrigerated or 3 months frozen; improves overnight.

Reheating

  • Reheat until piping hot throughout.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 3

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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