Rogan josh

Rogan josh on Flickr by beFOODled.

This is my Dad's recipe for rogan josh, a mild lamb curry that originated in Kashmir.

I've read different explanations for what rogan josh means. One of my cookbooks says the fat that slowly separates from the meat during cooking is called the rogan and the deep red colour is the josh. Wikipedia says something totally different.

We used boneless leg of lamb because that's what we had, but lamb shoulder or neck are actually better for this dish — they are tougher cuts but impart a richer flavour and stay moister during slow cooking than leg meat does. As an added bonus, shoulder and neck cuts are also cheaper!


Boneless leg of lamb for rogan josh on Flickr by beFOODled.

We made this for several guests and cooked almost 2 kilograms of lamb, which can serve about 12 people. If you want to serve only four people, buy closer to 500 grams of lamb instead.

Rogan josh

In the marinating tupperware
2 kg lamb meat
1 onions
fresh coriander
sherry or red wine
lemon husk

Marinade sauce
Spices and herbs: whole fenugreek, turmeric, cumin, coriander, paprika, cloves, black pepper, thyme, Italian seasoning
juice of one lemon
a spoonful of tandoori paste
three tablespoons yoghurt
one tablespoon rice wine vinegar
one tablespoon oil

Day of cooking
one onion
big can of chopped tomatoes
tomato puree
chopped green onion or fresh coriander for garnish

Finely dice one of the onions. Add to a large tupperware or bowl big enough to marinate the meat.

Cut the lamb into biggish pieces — cubes bigger than bite-sized hold their flavour better — and add to the tupperware.


Preparing marinade for rogan josh on Flickr by beFOODled.

Mix the ingredients for the marinade in a separate bowl — whole fenugreek, turmeric, cumin, coriander, paprika, cloves, black pepper, thyme, Italian seasoning, lemon juice, a spoonful of tandoori paste, three tablespoons yoghurt and one tablespoon each of rice wine vinegar and oil.


Marinating rogan josh on Flickr by beFOODled.

Add fresh coriander, the lemon husk from the marinade and sherry or red wine to the meat in the tupperware. Mix everything in the marinade, cover and refrigerate overnight. You can also marinate for few hours if that's all you have time for.

The next day, heat some oil in a large saucepan, stock pot or cast-iron pot. Dice the second onion and add it to the pan. Fry until translucent. Add the meat and cook for about five minutes, stirring often. Stir in a large can of chopped tomatoes, a bit of tomato puree and cover and simmer over low heat for about one hour.

Serve garnished with some finely chopped green onion or fresh coriander sprinkled over top.