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)
1. Heat 2 tablespoons ghee in a pressure cooker over medium heat. Add a pinch of hing (asafoetida) and whole spices: 4 cloves, 2 black cardamoms, 4–5 green cardamoms, and a 2-inch cinnamon stick. Sauté for 2 minutes until fragrant to create a flavorful Indian curry base.
2. Add 400 grams (about 14 oz) mutton and sear for 2 minutes on medium-high heat. This locks in the juices, giving you tender, slow-cooked meat for your Kashmiri Rogan Josh.
3. Mix in 1 tablespoon Kashmiri red chili powder, ½ teaspoon turmeric, salt to taste, and 1–2 tablespoons water. Cook 2 minutes until the masala forms a rich, vibrant gravy.
4. Gradually stir in 1 cup fresh yogurt to prevent curdling. Add 1 tablespoon ginger-garlic paste, a few saffron strands (kesar), and 1 cup water. Pressure cook 4–5 whistles until the mutton is tender and infused with aromatic spices.
5. After pressure releases, add ½ teaspoon garam masala, a pinch of cumin powder, and sprinkle fresh coriander leaves. Serve hot with steamed rice, naan, or roti for an easy, authentic Indian Rogan Josh curry at home.
Serving Suggestions for Rogan Josh
Serve Rogan Josh hot with steamed basmati rice to soak up the rich, aromatic gravy. The tender mutton pieces and flavorful masala pair perfectly with plain rice, making each bite comforting and satisfying.
For a more traditional Indian experience, enjoy Rogan Josh with soft naan, roti, or paratha. The fluffy bread is ideal for scooping up the thick, spiced gravy, adding texture and a subtle sweetness to every bite.
You can also complement the curry with a side of cucumber raita or fresh salad. The cool, creamy raita balances the spiciness of the Rogan Josh, while a simple salad of onions, tomatoes, and lemon juice adds freshness to the meal.
Cooking Tips
- Choose bone-in mutton or lamb for richer flavor and tender meat. It adds richness and depth to the gravy. Cut meat into 2–3 inch chunks for even cooking.
- Marinate mutton in yogurt, salt, and a pinch of turmeric or Kashmiri chili powder for 30–60 minutes. This softens the meat and enhances flavor.
- Marinating the meat overnight gives the best taste. Enjoy your homemade Rogan Josh with family and friends.
- To achieve the most authentic flavors of the dish, it is best to slow-cook the lamb meat on a low flame.
- Sauté whole spices first in ghee, then add ground spices gradually with a splash of water to avoid burning.
- Cook on medium flame for 4–5 whistles (adjust for larger chunks) and let pressure release naturally for juicy, tender mutton. Add garam masala and cumin powder at the end for a fresh, aromatic flavor.
Frequently asked questions
Rogan Josh is a flavorful Kashmiri lamb curry cooked with aromatic Indian spices and yogurt-based gravy. Rogan Josh is a Indian curry, traditionally from Kashmir, made with tender pieces of meat (usually lamb or mutton) cooked in a rich, aromatic gravy with yogurt, spices, and ghee.
Rogan Josh pairs perfectly with steamed basmati rice, jeera rice, naan, roti, or paratha. A side of yogurt or raita can also balance the spices.
Yes! While traditionally made with lamb or mutton, you can use chicken or even vegetables like paneer or cauliflower for a vegetarian version. Adjust cooking times accordingly.
Excess oil can come from cooking at too high a temperature or using too much ghee. Cook on medium heat and skim excess oil from the gravy if needed.
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.
