Rogan Josh

This authentic Rogan Josh is a classic Kashmiri dish known for its deep red color and complex aroma. The stew features tender chunks of lamb (or beef) slow-simmered in a robust sauce built from whole spices like black cardamom, cloves, and cinnamon, along with ground coriander, cumin, and paprika. The key to the flavor profile lies in the careful tempering of spices and the gradual incorporation of yogurt, which adds a subtle tang and creaminess without curdling. The result is a hearty, aromatic main course with a thick, glossy sauce that coats the meat beautifully.

Cooking Method: Boiling, Frying, Stewing, Stir Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 420

Description

This authentic Rogan Josh is a classic Kashmiri dish known for its deep red color and complex aroma. The stew features tender chunks of lamb (or beef) slow-simmered in a robust sauce built from whole spices like black cardamom, cloves, and cinnamon, along with ground coriander, cumin, and paprika. The key to the flavor profile lies in the careful tempering of spices and the gradual incorporation of yogurt, which adds a subtle tang and creaminess without curdling. The result is a hearty, aromatic main course with a thick, glossy sauce that coats the meat beautifully.

Directions

1
Blend the chopped ginger, garlic cloves, and 4 tablespoons of water in a blender until you have a smooth paste.
2
Heat the vegetable oil in a large wok or heavy-bottomed pot over medium-high heat.
3
Brown the meat cubes in several batches to avoid crowding the pan, then set the cooked meat aside.
4
Add the black cardamoms, bay leaves, cloves, peppercorns, and cinnamon stick to the hot oil.
5
Stir once and cook until the cloves swell and the bay leaves begin to darken slightly.
6
Add the sliced onions to the pot.
7
Stir and fry the onions for about 5 minutes, or until they turn a medium brown color.
8
Add the ginger-garlic paste and stir-fry for 30 seconds to release the aroma.
9
Return the browned meat cubes and any accumulated juices to the pot.
10
Stir everything together for 30 seconds.
11
Add about 1/6 of the yogurt and stir-fry for 30 seconds until it blends smoothly.
12
Add the remaining yogurt one tablespoon at a time, stirring and frying for a few seconds between each addition to prevent curdling.
13
Stir and fry for another 3-4 minutes.
14
Pour in the beef broth, adding a little extra liquid if using beef instead of lamb.
15
Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
16
Cover the pot, reduce the heat to low, and simmer for 1 hour if using lamb, or 2 hours if using beef, stirring every 10 minutes.
17
Once the meat is tender, remove the lid and increase the heat to medium.
18
Boil the sauce until it reduces and thickens, resulting in a rich, reddish-brown glaze.
19
Spoon off any excess fat that collects on the surface of the sauce.
20
Sprinkle the garam masala and black pepper over the meat, mix gently, and serve.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 420kcal

% Daily Value *
Total Fat 25g39%
Saturated Fat 10g50%
Cholesterol 80mg27%
Sodium 550mg23%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Sugars 5g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/rogan-josh/