Meal Prep · Indian
Rogan Josh
A rich and aromatic Kashmiri lamb curry, known for its vibrant red color and tender meat.
Ingredients
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Step-by-step- Marinate the lamb: In a large bowl, combine lamb cubes with yogurt, ginger-garlic paste, turmeric, red chili powder, and salt. Mix well and let marinate for at least 30 minutes, or preferably overnight in the refrigerator.
- Prepare the base: Heat mustard oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add whole spices (cardamom, cloves, cinnamon stick, bay leaf) and asafoetida. Sauté for 30 seconds until fragrant.
- Cook onions: Add the finely chopped onions and cook on medium-low heat until deeply golden brown and caramelized, about 15-20 minutes. This step is crucial for flavor.
- Sear the lamb: Increase heat to medium-high. Add the marinated lamb to the pot and sear on all sides until browned, about 5-7 minutes.
- Add ground spices and tomato: Reduce heat to low. Add cumin powder, coriander powder, and garam masala. Stir for 1 minute until fragrant. Pour in the tomato puree, mix well, and cook for 5-7 minutes, stirring occasionally, until the oil separates from the mixture.
- Simmer the curry: Add water or lamb stock, bring to a gentle simmer. Cover the pot and cook on low heat for 1 to 1.5 hours, or until the lamb is tender and falls apart easily. Stir occasionally to prevent sticking.
- Finish and serve: Check for seasoning and adjust salt if needed. Garnish with fresh cilantro. Serve hot with basmati rice or naan bread.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 500 kcal |
| Protein | 40 g |
| Fat | 35 g |
| Carbohydrates | 20 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Rogan Josh in an airtight container. The flavors often deepen overnight.
Freezer Up to 3 months
Transfer cooled curry to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over low heat, adding a splash of water if needed, until piping hot. Microwave in intervals, stirring occasionally.
Chef’s Corner
- For the authentic flavor and color, use Kashmiri red chili powder, which is milder but provides a rich hue. If unavailable, use paprika with a pinch of cayenne for heat.
- Don’t rush the onion caramelization step; it’s key to the depth of flavor in Rogan Josh.
- Mustard oil adds a distinct pungency; if not preferred, use ghee or a neutral cooking oil.
- For extra tender lamb, consider using a pressure cooker after searing the lamb and adding liquids. Cook for 25-30 minutes under pressure.
