SERVES 6 to 8
Rogan Josh is a curry dish from Kashmir, a region tucked among the borders of India, Pakistan, and China, all of which can be tasted in its fragrant blend of spices. I’d never eaten Rogan Josh before I bought the seasoning based solely on its enticing aroma, and now I’m not sure how I lived without it. Different cooks embellish their spice blends in different ways; this recipe is the one I devised in my kitchen in Austin, Texas. The resulting curry is rich and creamy, with plenty of depth but not too much heat.
INGREDIENTS
ROGAN JOSH SPICE BLEND:
• 1/2 teaspoon (10 ml) ground cardamom
• 1/2 teaspoon (10 ml) ground cloves
• 3/4 teaspoon powdered ginger
• 2 tablespoons (30 ml) sweet paprika
• 2 teaspoons (10 ml) chili powder
• 2 teaspoons (10 ml) ground cinnamon
• 4 teaspoons (20 ml) ground cumin
• 4 teaspoons (20 ml) ground coriander
• 2 teaspoons salt
• 1/2 tablespoon (30 ml) ground cayenne pepper
CURRY:
• 2 pounds (907 g) lamb (stew meat, shoulder, or leg), cut into 1-inch cubes
• salt and black pepper, to taste
• 1 tablespoon (15 ml) coconut oil
• 2 medium onions, diced (about 2 cups (480 ml))
• 1 cup (240 ml) coconut milk
• 1 1/4 cups (960 ml) water
If you prefer, use 2-3 tablespoons (45 ml) of a commercial Rogan Josh spice blend. I recommend either Penzeys or Savory Spice Shop.
DIRECTIONS
1. In a small bowl, combine all the Rogan Josh spices and mix with a fork. In a large bowl, sprinkle the meat generously with salt and pepper, tossing with your hands to coat.
2. In a large pot or Dutch oven, heat the oil over medium-high heat, then add the lamb in batches and sear on all sides. Here’s a tip from me to you: Respect the contact. Put the meat in there and let it be for at least 5 minutes, so it gets a nice brown crust. Resist the temptation to stir it. Give it some private time, and it will reward you for your generosity. Do that with people and get the same result. Neat!)
3. When the meat is brown, add the chopped onions and cook until the onions begin to soften and show brown spots.
4. Add the Rogan Josh spice blend to the pan and stir until fragrant, about 30 seconds. The spices really come to life in the fat, so let them revel in it.
5. Pour the coconut milk and water into the pot. Mix well, turn the heat to high, and bring to a boil. Cover and reduce heat to a simmer, allowing the meat to braise in the coconut milk for 1-2 hours.
6. When time’s up, remove the lid and let the sauce thicken a bit, about 2–3 minutes.
More Recipes You'll Love
Rogan josh is a Kashmiri curry of lamb cubes seared hard and braised in coconut milk with a fragrant blend of cardamom, cloves, cinnamon, and toasted cumin. Rich and creamy with plenty of depth but not too much heat, it delivers that unmistakable restaurant-curry flavor at home. One pot, an hour or two of gentle braising, and the kitchen smells incredible.
Pro Tips
- Sear the lamb in batches and let it sit for at least 5 minutes per side without stirring. The contact with the hot pan builds the brown crust that flavors the whole curry.
- Cook the spice blend in the fat for 30 seconds until fragrant. Toasting the spices is what brings them to life — raw spices taste dusty by comparison.
- The braise needs 1-2 hours covered to turn the lamb tender. If the stew meat is lean, plan on the longer end of that range.
- Remove the lid for the final 2-3 minutes to thicken the sauce to a proper creamy consistency.
Frequently Asked Questions
Can I use a store-bought Rogan Josh spice blend?
Yes — 2-3 tablespoons of a commercial blend works in place of the homemade mix. Penzey's and Savory Spice Shop are the recipe's recommendations.
What cut of lamb is best for Rogan Josh?
Stew meat, shoulder, or leg cut into 1-inch cubes. Shoulder has the best marbling for the long, slow braise.
How long does Rogan Josh keep?
Up to 4 days in the fridge and it freezes beautifully. The coconut milk sauce stays creamy when gently reheated.
How many servings does this recipe make?
Six to eight servings of rich, creamy curry — serve it over cauliflower rice to soak up the sauce.
Recipe Card
- 1/2 tsp ground cardamom
- 1/2 tsp ground cloves
- 3/4 tsp powdered ginger
- 2 tbsp sweet paprika
- 2 tsp chili powder
- 2 tsp ground cinnamon
- 4 tsp ground cumin
- 4 tsp ground coriander
- 2 tsp salt
- 1/2 tbsp ground cayenne pepper
- 2 lb lamb (stew meat, shoulder, or leg), cut into 1-inch cubes
- salt and black pepper, to taste
- 1 tbsp coconut oil
- 2 medium onions, diced (about 2 cups)
- 1 cup coconut milk
- 1 1/4 cups water
1.
In a small bowl, combine all the Rogan Josh spices and mix with a fork.
In a large bowl, sprinkle the meat generously with salt and pepper, tossing with your hands to coat.
2.
In a large pot or Dutch oven, heat the oil over medium-high heat, then add the lamb in batches and sear on all sides. Here’s a tip from me to you: Respect the contact.
Put the meat in there and let it be for at least 5 minutes, so it gets a nice brown crust. Resist the temptation to stir it. Give it some private time, and it will reward you for your generosity. Do that with people and get the same result. Neat!)
3.
When the meat is brown, add the chopped onions and cook until the onions begin to soften and show brown spots.
4.
Add the Rogan Josh spice blend to the pan and stir until fragrant, about 30 seconds. The spices really come to life in the fat, so let them revel in it.
5.
Pour the coconut milk and water into the pot.
Mix well, turn the heat to high, and bring to a boil.
Cover and reduce heat to a simmer, allowing the meat to braise in the coconut milk for 1-2 hours.
6.
When time’s up, remove the lid and let the sauce thicken a bit, about 2–3 minutes.
