Name: Roghan Josh
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
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; 1 tbsp ghee; 1 tsp caraway seeds; 1 tsp coarse black pepper; 1 tsp crushed chilli; Serve with a vegetable side dish and a kachumber

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

Heat oil on low. Add onions and braise until soft and golden.

Add chilli powder, turmeric, ginger, garlic, coriander, cumin and salt.

Add meat and braise uncovered until the meat is browned and well coated with spices.

Add puree and tomatoes, cook until absorbed.

Add water. Close the pot and cook until meat becomes tender. Add more water if needed.

Add cream and gharam masala, mix well.

Heat ghee for seasoning. Add caraway seeds, pepper and chilli, allow to sizzle for a few seconds.

Remove from heat and pour seasoning over the curry.

Ingredients