Rogan Josh Recipe (Indian Lamb Curry)
Learn how to make Rogan Josh, a rich and aromatic Indian lamb curry originating from India. It is traditionally made with lamb or mutton, cooked in a flavorful blend of spices and yogurt. If you’re looking for an easy non-veg curry recipe or wondering how to cook mutton curry, this Indian recipe is a perfect non-veg recipe and an easy meat recipe for beginners. Rogan Josh is often served with steamed rice or naan, enhancing the dish’s rich and aromatic flavors. Follow the step-by-step instructions with the listed ingredients to prepare this delicious Indian lamb curry with authentic flavors.
Ingredients and Substitutes
- Mutton (400 grams): Use bone-in goat meat or lamb, as it adds deep flavor to the curry. Boneless lamb or beef can be used as substitutes, though with slightly different taste.
- Ghee : Adds rich aroma and traditional depth to the dish and can be replaced with mustard oil, vegetable oil, or butter if not available.
- Whole Spices : Cloves, black cardamoms, green cardamoms, cinnamon stick (1, 2 inches) spices together infuse the lamb curry with warmth, aroma, and a layered flavor base. You can use ground versions in small quantities if whole spices are not available.
- Asafoetida: It enhances flavor and digestion; a tiny pinch of garlic powder can be used if hing is unavailable.
- Kashmiri Red Chilli Powder: Adds mild heat and bright red color in Rogan Josh, and can be substituted with a mix of paprika and mild chilli powder.
- Turmeric Powder: Provides earthy flavor and natural yellow color with no recommended substitute.
- Salt: Balances the overall flavor in curry, you may also use sea salt or Himalayan pink salt.
- Water: Helps mix spices evenly and prevents spices from burning during cooking.
- Curd/Yogurt (1 cup, whisked): Tenderizes the meat and forms a smooth, creamy gravy, you can also use slightly diluted Greek yogurt if fresh curd is not available.
- Ginger-Garlic Paste: Builds a strong flavor base for Indian Lamb curry, freshly crushed ginger and garlic (1.5 teaspoons each) can be used as a substitute.
- Saffron (a few strands): Adds a royal aroma and golden hue to the dish, and can be soaked in warm milk if needed or skipped entirely.
- Garam Masala: Used at the end to add warmth. It can be replaced with a homemade mix of cinnamon, clove, and cardamom.
- Cumin Powder: Gives a subtle earthy finish and is optional.
- Fresh Coriander Leaves: Used for garnishing to add freshness and color, and can be replaced with parsley if coriander is not available.
How to make Rogan Josh (Indian Lamb Curry) Steps
Heat Ghee for Cooking Mutton Curry
1. Heat ghee in a pressure cooker over medium flame until fully melted and becomes hot.
Add Whole Spices to Flavor the Curry Base
2. Add a pinch of hing (asafoetida) to the hot ghee. Add whole spices:
- 4 cloves
- 2 black cardamoms
- 4–5 green cardamoms
- 1 stick of cinnamon (about 2 inches)
Sauté the spices for 2 minutes until fragrant and aromatic.
Add Mutton
3. Add 400 grams of mutton to the cooker. Stir and sear the meat on medium-high heat for about 2 minutes to lock in the juices.
Add Ground Spices for Rogan Josh Masala
4. Add the following spices and a splash of water to avoid burning.
- 1 tablespoon Kashmiri red chilli powder
- ½ teaspoon turmeric powder
- Salt (to taste)
- 1–2 tablespoons water
Mix well and let the meat cook with the spices for 2 more minutes.
Add Yogurt
5. Add 1 cup of fresh curd (yogurt) to the cooker, stirring continuously to prevent curdling. Cook for 5 minutes until the yogurt blends smoothly with the masala and begins to brown.
Pressure Cook the Mutton
6. Now add 1 tablespoon ginger-garlic paste, kesar (saffron) and pour 1 cup water over mutton pieces and mix well, then cover the cooker with lid, and cook on medium flame for 4–5 whistles or until the mutton is tender and cooked through.
Let the meat to absorb all the spices and turn tender.
Finish the Curry
7. After the pressure releases naturally and the meat is tender with thickened gravy, turn off the heat. Open the lid and add ½ teaspoon garam masala and a pinch of cumin powder. Sprinkle freshly chopped coriander leaves on top and gently mix.
Serve Rogan Josh
8. Serve the hot, flavorful Rogan Josh with steamed rice or naan for a complete Indian meal experience.
Serving Suggestions for Rogan Josh
- Serve Rogan Josh with fragrant basmati rice or jeera (cumin) rice to soak up the rich gravy.
- Pair with Indian breads like naan, tandoori roti, or paratha with cooling side dishes such as cucumber raita or a simple yogurt salad to balance the spices.
- Garnish with fresh coriander leaves and a squeeze of lemon on top of Rogan Josh for added freshness and flavor.
- Use Kashmiri red chili powder for a bright red color without too much heat.
- To achieve the most authentic flavors of the dish, it is best to slow-cook the lamb meat on a low flame.
- Marinating the meat overnight gives the best taste. Enjoy your homemade Rogan Josh with family and friends.
FAQs
Rogan Josh is a flavorful Kashmiri lamb curry cooked with aromatic Indian spices and yogurt-based gravy.
Yes, goat or beef can be used as alternatives to make rogan josh, though lamb is traditional.
Serve Rogan Josh with basmati rice, naan, or roti for a complete meal.
Recipe Card
Rogan Josh Recipe (Indian Lamb Curry)
Equipment
- 1 Pressure cooker or heavy-bottomed pot
- 2 Mixing bowls
- 1 Whisk (for curd)
- 4 Measuring spoons
- 1 Ladle or stirring spoon
- 1 Chopping board and knife
- 1 Small bowl (for mixing spices or saffron)
Ingredients
- 400 grams mutton bone-in
- 2 tbsp ghee
- 1 pinch hing asafoetida
- 4 cloves
- 2 black cardamoms
- 4 green cardamoms
- 1 cinnamon stick 2 inches
- 1 tbsp Kashmiri red chili powder
- ½ tsp turmeric powder
- 1 tsp salt adjust to taste
- 1 cup curd yogurt, whisked
- 1 tbsp ginger-garlic paste
- A few saffron strands kesar
- ½ tsp garam masala
- ¼ tsp cumin powder
- Chopped coriander leaves for garnish
Instructions
- In a pressure cooker, heat ghee and sauté hing, cloves, cardamoms, and cinnamon for 2 minutes.
- Add mutton and cook on medium-high heat for 2 minutes until browned.
- Mix in chili powder, turmeric, salt, and water. Add whisked curd slowly while stirring to avoid curdling. Cook 3–4 minutes.
- Stir in ginger-garlic paste, saffron, and 1 cup water. Pressure cook for 4–5 whistles or until tender.
- After natural pressure release, add garam masala and cumin powder.
- Garnish Rogan Josh with coriander and serve hot with rice or naan.
Notes
- Use Kashmiri red chili for bright red color in mutton without too much heat.
- For deeper flavor, marinate the meat for a few hours before cooking.
- Slow-cooking enhances flavor, if time allows, use a Dutch oven or heavy pot to cook the recipe.
