Authentic Rogan Josh Recipe: A Flavorful Kashmiri Delight


Popular and flavorful Rogan Josh is a delectable medley of delicate beef, fragrant spices, and robust flavours. It originates from the stunning area of Kashmir in India. This meal, which is often made with lamb, is well-known around the world for both its great flavour and stunning crimson colour. We’ll walk you through the steps of making an authentic Rogan Josh dish that will send your taste buds to Kashmir’s picturesque valleys in this blog post.



Rogan Josh

The dish rogan josh, with its intricate combination of spices and delicate meat, perfectly captures the spirit of Kashmiri cooking. You may reproduce the genuine flavours of Rogan Josh in your own home with this classic recipe. You and your guests will definitely want more because to the tender meat and flavorful seasonings. So why not travel the culinary world and discover Rogan Josh's magic for yourself?
Total Time 3 hours 13 minutes
Course Breakfast, Main Course
Cuisine Afganistan, American, Indian, Japanese
Servings 4 people
Calories 3000 kcal


  • Large Bowl
  • Cutting board and knife:
  • Heavy-bottomed Pan
  • Spatula or Wooden Spoon
  • Measuring spoons
  • Cooking Spoon or Ladle
  • Cooktop or Stove
  • Serving dish
  • Pressure Cooker or Slow Cooker (Crock-Pot) Optional
  • Blender or food processor Optional


For the Marinade:

  • 1 kg boneless lamb, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • Salt to taste

For the Curry:

  • 4 tablespoons ghee (clarified butter) or vegetable oil
  • 2 large onions, finely chopped
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 2 teaspoons Kashmiri red chili powder
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground cardamom
  • 2-3 cinnamon sticks
  • 4-5 green cardamom pods
  • 4-5 cloves
  • 2 cups water
  • Salt to taste
  • Fresh cilantro leaves, for garnish


Step 1: Marinating the Lamb

  • Yoghurt, ginger-garlic paste, salt, turmeric powder, powdered cumin, ground coriander, Kashmiri red chilli powder, and ground fennel seeds should all be combined in a big bowl.
  • Make sure all of the lamb pieces are coated before adding them to the marinade. Allow the lamb to marinade in the refrigerator for at least two hours and ideally all night. The meat will become more flavorful and soft as a result of this.

Step 2: Cooking the Rogan Josh

  • In a large, heavy-bottomed pan over medium heat, melt ghee or vegetable oil. Add the chopped onions and cook them for a few minutes until golden brown.
  • The ginger paste and garlic paste should be added to the pan and cooked for a minute to remove the raw flavour.
  • Add turmeric powder, ground cardamom, cinnamon sticks, green cardamom pods, cloves, ground fennel seeds, Kashmiri red chilli powder, ground cumin, ground coriander, ground cardamom, and low heat. To bring out the flavours of the spices, stir well and simmer for a few minutes.
  • Heat the pan to medium-high before adding the marinated lamb. Make sure the lamb is thoroughly covered in the spices as you sauté it until it is browned on both sides.
  • Salt the mixture, then add water and bring to a boil. Once it starts to boil, lower the heat to low, cover the pan, and simmer for 1.5 to 2 hours, or until the lamb is soft and the flavours have combined. If extra water is required to keep the appropriate consistency, stir the mixture occasionally.
  • After the lamb has finished cooking, taste-test the salt and add fresh cilantro leaves as a garnish.

Step 3: Serving the Rogan Josh

  • The ideal way to serve rogan josh is hot with naan bread or steaming basmati rice. A refreshing raita (side dish made of yoghurt) and a crisp salad complement the meal's flavorful aromas.
  • For an extra touch of freshness, garnish with a scattering of fresh cilantro leaves.



Tips for Making Rogan Josh:

  1. Lamb may be marinated in spices and yoghurt to enhance flavour and to help the meat become more soft. The lamb should marinade for at least two hours or overnight in the refrigerator for the finest results.
  2. Use Kashmiri red chilli powder to give rogan josh its vivid red colour without adding too much heat. You can use mild paprika and ordinary chilli powder if you are unable to get Kashmiri red chilli powder.
  3. You may adjust the degree of heat in rogan josh to suit your tastes. Reduce the amount of Kashmiri red chilli powder or other spicy spices if you prefer a milder flavour. On the other hand, you may add more cayenne pepper or more chilli powder if you want it hotter.
  4. Traditional rogan josh is slow-cooked to produce beef that is tender and melts in your tongue. To enable the flavours to combine and the lamb to become soft, simmer the meal over low heat for at least 1.5 to 2 hours. When necessary, add water to maintain the appropriate consistency while stirring occasionally.
  5. Fresh cilantro leaves sprinkled on top of the meal as a garnish offer a burst of freshness and improve its appearance.


  1. Some of the spices used in rogan josh, including Kashmiri red chilli powder, can leave stains on clothing and irritate skin or eyes if they come in touch with them. Be careful when handling spices and refrain from touching your face. After handling spices, properly wash your hands.
  2.  Make sure the ingredients and spices used in the recipe are appropriate for the dietary needs of anybody who will be eating it, including you. Examples of dietary limitations include lactose intolerance and gluten sensitivity. Check the labels on packaged items, and if required, think about using acceptable replacements.
  3.  Depending on how tender the meat is, change the cooking time and temperature. Follow the manufacturer’s recommendations for safe operation when using a pressure cooker or slow cooker.
  4. Rogan Josh should be properly stored in the refrigerator in an airtight container for leftovers. It should be eaten within a few days, and before serving, fully reheat it.
  5. When cooking, practise good hygiene by cleaning your hands, utensils, and counters. To avoid foodborne infections, make sure the meat is cooked through to a healthy internal temperature.

History of Rogan Josh

Rogan Josh’s origins may be found in the stunning area of Kashmir in northern India. The recipe has origins in Persian and Mughlai cuisine, which were brought to Kashmir in the 15th century by the Mughal Empire.

The Persian terms “Rogan” and “Josh,” which both imply “oil” or “fat,” and “intense heat” or “passion,” are the source of the name “Rogan Josh.” This moniker alludes to the dish’s deep crimson colour and strong flavours. Using Kashmiri red chilli powder, which is renowned for its intense red colour, the brilliant colour is produced.

Rogan Josh was originally made using red meat, typically lamb or goat because these meats were easily accessible in the area. The recipe called for a mixture of fragrant spices, such as cardamom, cloves, cinnamon, and fennel, to be simmered gently in a heavy-bottomed pot. The meat was able to absorb the flavours of the spices and become soft thanks to the lengthy cooking procedure.

The Kashmiri cuisine’s characteristic dish, rogan josh, is renowned for its hearty and aromatic flavours. Traditionally, it was offered during festive events and special gatherings. The recipe has changed and grown through time, and now there are varieties with chicken, vegetarian, and even fish options.

Beyond Kashmir, Rogan Josh’s ubiquity and fame extended to other regions of India and abroad. It is revered now as one of the most recognisable dishes of Indian cuisine, loved by people throughout.

Rogan Josh is a renowned culinary gem that exemplifies the richness and complexity of flavours found in Kashmiri cuisine because of its long history and cultural significance. Rogan Josh is a timeless classic thanks to its distinctive spice combination and delicate meat, which continue to wow culinary lovers.

Frequently Asked Questions –

Can I substitute chicken for the lamb in rogan josh?
A: Chicken may be used in place of lamb in rogan josh. Due to the fact that chicken cooks more quickly than lamb, the cooking time may change. To ensure the chicken is cooked through and tender, adjust the cooking time appropriately.

Does Rogan Josh work without yoghurt?
A: Although yoghurt is usually used in Rogan Josh and gives the meal a distinctive flavour and softness, you may also create a version without it. For a different flavour profile, you may replace it with a mixture of tomato puree, cream, and coconut milk.

Does rogan josh have a hot flavour?
A: Rogan Josh can be mildly spicy, but the degree of spice can be changed to suit individual tastes. For a vivid red colour without too much heat, Kashmiri red chilli powder is used. To change the level of heat, you can add more spices, such as cayenne pepper, or less or more chilli powder.

Rogan Josh can be frozen, right?
A: You may save Rogan Josh in the freezer for later use. Before putting it in airtight containers or freezer bags, let it cool fully. The containers should be marked with the date and kept in the freezer for up to three months. The Rogan Josh must be properly heated before serving after spending the night in the refrigerator to thaw it.

What can I serve with Rogan Josh?
A: Naan bread, roti, or steaming basmati rice go nicely with rogan josh. To balance the flavours, you may also serve it with raita, a dish made of yoghurt, and a green salad.

Can I make Rogan Josh in a slow cooker or pressure cooker?
A: Yes, you may modify the Rogan Josh recipe to prepare it in a pressure or slow cooker. In accordance with the manufacturer’s recommendations for your unique appliance, adjust the cooking times and settings. Both pressure cooking and slow cooking are efficient methods for flavour infusion and meat tenderization.

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