Rogan Josh Recipe (Lamb Rogan Josh)

Method14 steps · about 2 hr 15 min

1. 1

   Step 1: For the optional thickening paste, sauté 1¼ cups sliced shallots or onion in 1½ tbsp separate oil until golden but not burnt. Cool, then blend with 2–3 tbsp drawn from the recipe’s ½ cup yogurt. Reserve the paste and the remaining yogurt separately.

   Uses 1¼ cups sliced shallots or yellow onion, optional paste route · 2–3 tbsp drawn from the shared ½ cup yogurt for the optional onion paste · 1½ tbsp oil, optional onion paste route

2. 2

   Step 2: Heat 2–3 tbsp ghee or mustard oil in a heavy pot. If using mustard oil, follow the author’s preparation: heat until smoking, then reduce the heat before cooking. Add the optional bay leaf (1) and black cardamom (1), 3–4 whole cloves, one 1-inch cinnamon piece and 3 green cardamom pods. For any chosen ground spice alternative, leave out its corresponding whole spice and add the ground dose in step 5.

   Uses 2–3 tbsp ghee or mustard oil for the main braise · 1 optional bay leaf · 3–4 whole cloves, unless using the ground alternative · One 1-inch cinnamon piece, unless using the ground alternative · 3 green cardamom pods, unless using the ground alternative · 1 optional black cardamom

3. 3

   Step 3: When the spices begin to sizzle in oil, add mutton and sear it for 1 to 2 minute on a high heat.

   Uses Same hot fat and whole spices · 500 g bone-in lamb or mutton, cut into 2-inch pieces

4. 4

   Step 4: Reduce the heat to medium and fry for another 4 to 5 minutes until the meat is slightly brown.

   Uses Bone-in lamb seared with the whole-spice fat

5. 5

   Step 5: Whisk the yogurt remaining from the shared ½ cup with 1–1½ tbsp Kashmiri chili powder, or 2 tbsp chili paste, 2 tsp fennel powder, 1 tsp dried ginger powder and ¾ tsp salt. If choosing fresh ginger paste, leave out the dried ginger here. Add any ground spice alternatives selected instead of whole spices: ¼ tsp cloves, ¼ tsp cinnamon or ⅓ tsp cardamom.

   Uses remaining yogurt from the shared ½ cup after any optional paste use · 1–1½ tbsp Kashmiri chili powder, or the separate 2 tbsp paste choice · 2 tsp fennel seed powder · 1 tsp dried ginger powder, only if not choosing fresh ginger paste in step 7 · ¾ tsp initial salt · ¼ tsp ground cloves, instead of whole cloves in step 2 · ¼ tsp ground cinnamon, instead of the whole piece in step 2 · ⅓ tsp ground cardamom, instead of the whole pods in step 2

6. 6

   Step 6: Whisk smooth. If the yogurt is too thick, thin it with 3–4 tbsp drawn from the cooking water or stock supply.

   Uses 3–4 tbsp from the main cooking liquid supply, only if yogurt needs thinning · same remaining ½ cup yogurt with selected chili, fennel, ginger and salt from step 5

7. 7

   Step 7: If choosing 1 tsp fresh ginger paste instead of dried ginger, move the browned meat aside and fry the paste briefly in the pot fat until aromatic. Add the optional asafoetida (¼ tsp), take the pot off the heat and slowly stir in the seasoned yogurt mixture.

   Uses Same yogurt spice mixture, with optional 3–4 tbsp water/stock only if too thick · ¼ tsp optional asafoetida · same seared lamb after step 4 · 1 tsp fresh ginger paste, alternative to dried ginger

8. 8

   Step 8: Mix well and place the pot back on the stove. Cook covered for 3 to 4 minutes on a medium heat.

   Uses Same seared lamb after hing and yogurt mixture are folded in off heat

9. 9

   Step 9: Add 1 cup hot water or stock. Cover and simmer over low heat until the meat is tender, about 2 hours for the author’s lamb. Add more hot liquid only as needed, staying within 5 cups total including any used to thin the yogurt.

   Braise Mutton · 120 minUses Same lamb mixture after covered medium heat cooking · 1 cup initial hot water or mutton stock

10. 10

    Step 10: Stir every 7–8 minutes while the meat braises. Add hot liquid only if needed and continue until the meat is soft and falls from the bone. For the optional thickening route, stir in the reserved onion paste during the final 20 minutes.

    Check and stir the braise · 8 minUses Same covered lamb after initial 1 cup liquid; add remaining liquid as needed · Only in optional thickening branch, stir in during final 20 minutes · Additional hot liquid as needed, up to the 5-cup total after subtracting the initial cup and any yogurt-thinning liquid

11. 11

    Step 11: The author reports about 2 hours for tender mutton; actual time varies with pot, heat and meat. Continue adding hot water only as needed.

    Uses Same lamb braise stirred every 7–8 minutes until fall-off-the-bone tender; optional onion paste only during last 20 minutes

12. 12

    Step 12: The finished gravy should be slightly thick, with marrow enriching the liquid, rather than watery or very thick.

    Uses Same braise with marrow-thickened gravy

13. 13

    Step 13: Taste and add separate extra salt or the optional 1 tsp garam masala as desired. For the author’s optional few-hour flavor rest, refrigerate promptly, then reheat the lamb and gravy to 74°C (165°F) before serving.

    Uses Same finished gravy, then adjust salt/optional garam masala and rest for an unspecified few hours · additional salt only if needed after tasting, separate from initial ¾ tsp · 1 tsp optional garam masala

14. 14

    Step 14: Serve the finished rogan josh hot. Prepared rice, roti, naan or paratha are optional accompaniments.

    Uses Same cooked curry after adjustment and any refrigerated rest and reheating