📍 Where this dish comes from: Amritsar, Punjab · The Golden Temple
Discover the history of this region →
Discover the history of this region →
Rogan Josh means ‘red (rogan) meat braised in intense heat (josh)’ in Persian-influenced Kashmiri — the signature deep crimson color comes not from excessive chili heat but from the mild, brilliant Kashmiri chili that provides color without fire. This is a stew of patience and discipline. Deep crimson and glistening, it releases an aroma of Kashmiri dried chilies, warm whole spices, and caramelized meat that fills the entire kitchen; the lamb falls apart at the gentlest touch, soaking up every drop of that magnificent, irreplaceable sauce.
What You’ll Need
Servings: 4 servings
Calories: 420kcal
Ingredients
- 700 g bone-in lamb cut into large pieces
- 3 tbsp ghee
- 1 large onion thinly sliced
- 1 tbsp ginger-garlic paste
- 2 tbsp Kashmiri red chili powder (mild and vibrant)
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 4 green cardamom
- 2 black cardamom
- 3 cloves
- 1 bay leaf
- 1/2 tsp fennel powder
- 1/2 cup full-fat yogurt
- Salt
Instructions
- Heat ghee; brown lamb on all sides, 10 minutes. Remove.
- In same fat, cook onion until deep brown, 15 minutes.
- Add ginger-garlic paste; cook 3 minutes.
- Add all whole and ground spices; cook 2 minutes.
- Add yogurt tablespoon by tablespoon, stirring constantly.
- Return lamb and add 1 cup water.
- Cover and braise 1.5 hours until lamb is very tender.
- Reduce sauce to coating consistency.
Nutrition
Serving: 1serving | Calories: 420kcal | Protein: 38g | Fat: 28g | Fiber: 1g
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Health Benefits
- Slow-braised lamb allows maximum collagen extraction from the connective tissue.
- Kashmiri chili contains capsanthin, a carotenoid studied for its anti-inflammatory properties.
- Bone-in cuts provide phosphorus, calcium, and magnesium in bioavailable form.
Pairs Well With
- Cauliflower Pulao
- Almond Flour Roti