AuthorFood For RoyaltyCategoryLambDifficultyBeginner
This retro classic is a Kashmiri favourite which is very popular throughout the world and is cooked in many homes till today.
Difference between Rogan Josh and Rogan Gosht:
Roghan Josh is an aromatic lamb korma of Persian origin which is one of the signature recipes of Kashmiri Cuisine. Roghan means “clarified butter” or “fat” in Persian, whilst Josh means “intensity” or “passion”. The recipe’s spice is one of aroma rather than heat, so the fiery intensity of “Josh” actually refers to the heat the dish is cooked in and not the heat of the chilli content. Roghan Gosht has different spices with more delicate flavourings such as: Mace, Cardamons, Fennel, Yoghurt and Saffron. Another unique difference is that Roghan Gosht can be classed as a Moghlai dish unlike the similar-sounding Roghan Josh.
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
1 kg lamb pieces with bones
3 tbsp oil
2 small onions – thinly chopped
2 tsp red chilli powder
1 ¼ tsp turmeric powder
2 tsp fresh crushed ginger
2 tsp fresh crushed garlic
3 tsp ground coriander
crushed cumin
1 tsp salt
2 tbsp tomato puree
2 tomatoes – grated
½ cup hot water
3 tbsp fresh cream
gharam masala
SEASONING
1 tbsp ghee
1 tsp caraway seeds
1 tsp coarse black pepper
1 tsp crushed chilli
SERVING SUGGESTION
Serve with a vegetable side dish and a kachumber
1Heat oil on low. Add onions and braise until soft and golden.
2Add chilli powder, turmeric, ginger, garlic, coriander, cumin and salt.
3Add meat and braise uncovered until the meat is browned and well coated with spices.
4Add puree and tomatoes, cook until absorbed.
5Add water. Close the pot and cook until meat becomes tender. Add more water if needed.
6Add cream and gharam masala, mix well.
7Heat ghee for seasoning. Add caraway seeds, pepper and chilli, allow to sizzle for a few seconds.
8Remove from heat and pour seasoning over the curry.
Ingredients
1 kg lamb pieces with bones
3 tbsp oil
2 small onions – thinly chopped
2 tsp red chilli powder
1 ¼ tsp turmeric powder
2 tsp fresh crushed ginger
2 tsp fresh crushed garlic
3 tsp ground coriander
crushed cumin
1 tsp salt
2 tbsp tomato puree
2 tomatoes – grated
½ cup hot water
3 tbsp fresh cream
gharam masala
SEASONING
1 tbsp ghee
1 tsp caraway seeds
1 tsp coarse black pepper
1 tsp crushed chilli
SERVING SUGGESTION
Serve with a vegetable side dish and a kachumber
Directions
1Heat oil on low. Add onions and braise until soft and golden.
2Add chilli powder, turmeric, ginger, garlic, coriander, cumin and salt.
3Add meat and braise uncovered until the meat is browned and well coated with spices.
4Add puree and tomatoes, cook until absorbed.
5Add water. Close the pot and cook until meat becomes tender. Add more water if needed.
6Add cream and gharam masala, mix well.
7Heat ghee for seasoning. Add caraway seeds, pepper and chilli, allow to sizzle for a few seconds.
8Remove from heat and pour seasoning over the curry.
