Lamb Rogan Josh
Lamb Rogan Josh is a Kashmiri-style curry with lamb pieces cooked in fennel and dry ginger flavored curry. Use my easy recipe to make it.
Here are some more Kashmiri recipes that you may like: Kashmiri Rajma Masala, Kashmiri Kahwa Tea, Kashmiri Dum Aloo, and Kashmiri Laal Paneer.
I am not a big fan of lamb; I prefer goat mutton over it. But Mohit loves to eat it once in a while. After the success of my Chicken Rogan Josh and Mutton Rogan Josh, I thought of trying the recipe with lamb. It’s the same as the mutton version, with lamb pieces replacing the mutton pieces. Try it!
About Lamb Rogan Josh
Rogan Josh is a traditional Kashmiri curry. Rogan means “red-colored oil,” and Josh means “hot or boiling.”
Lamb Rogan Josh is a version of this curry made using lamb pieces. It is a fiery, spicy curry flavored with dry ginger and fennel with oil floating on top.
This curry gets its bright red color from Kashmiri red chili powder and a Kashmiri spice called “Ratanjot,” which is infused with ghee and added to the curry.
This curry can be made in two different styles – Kashmiri pandit style and Kashmiri Muslim style.
The pandit-style curry does not use onions and garlic, while onions and garlic are added in Muslim-style rogan josh.
Lamb Rogan Josh is traditionally served with steamed white rice. It can also be served with phulka, tandoori roti, or khamiri roti.
Ingredients
All the spices to make this recipe are available in Indian grocery stores.
Lamb – Use bone-in lamb pieces from the shoulder or legs, as they are the juiciest. You can also make the curry using boneless lamb. I got mine from Sam’s club. You can source it from your trusted source.
Whole Spices – This curry uses an array of whole spices, which add a distinct flavor when infused with hot ghee or oil.
You will need black cardamoms (badi elaichi), cloves (laung), green cardamoms (hari elaichi), black peppercorns (kali mirch), mace (javitri), bay leaves (tej patta), cumin seeds (jeera) and Kashmiri dry red chilies (sukhi lal mirch).
Spice Powders – The curry is flavored with basic spice powders such as Kashmiri red chili powder, fennel powder (saunf powder), dry ginger powder (saunth), coriander powder, cumin powder and garam masala powder.
Mustard Oil or Ghee – I highly recommend making this curry with ghee or mustard oil for an authentic taste.
Yogurt (Dahi, Curd) – Make the curry base with fresh yogurt.
Saffron is soaked in hot milk and added to the curry to give it a rich flavor and color.
Others – This recipe also uses asafaeida (hing) and salt. Skip hing to make it gluten-free.
For Tempering – Ratanjot is a Kashmiri spice infused with hot ghee and added to the curry, giving the rogan josh a beautiful bright red color.
You can skip the tempering if ratanjot is not easily available.
How To Make Lamb Rogan Josh
Preparation
Soak 1 pinch of saffron strands in 2 tablespoon hot milk.
Lightly crush the following spices in a mortar and pestle.
- 3-4 black cardamoms
- 4-5 cloves
- 3-4 green cardamoms
- 8-10 black peppercorns
- 1 mace
Whisk ¾ cup of plain yogurt with the following ingredients.
- 3 tablespoon Kashmiri red chili powder
- 3 teaspoon fennel powder
- ¼ teaspoon asafetida
- 1 tablespoon dry ginger powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 2 teaspoon salt
Make The Curry
In An Instant Pot
Press the SAUTE button on the instant pot.
Add 5 tablespoon mustard oil or ghee to the pot.
Add the following spices once the oil is hot, and let them crackle for 4-5 seconds.
- crushed whole spices
- 2 bay leaves
- 4-5 Kashmiri dry red chilies
- 1 teaspoon cumin seeds
Now, add 2 pounds (1 kg) of bone-in lamb (cut into 1 and ½ inch pieces) and cook for 5-6 minutes.
Add yogurt mixture and saffron soaked in milk and mix well.
Add 1 cup of hot water and mix well.
Close the instant pot lid and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 20 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually.
Open the lid.
In A Stovetop Pressure Cooker
Follow the recipe in a stovetop pressure cooker over medium-high heat.
Close the lid and pressure cook for 1 whistle on low heat.
Reduce the heat and cook for 20 minutes.
Remove the cooker from heat and let the pressure release naturally.
Temper The Curry (Optional)
Heat ¼ cup ghee in a small pan over medium heat.
Add a 1-inch piece of ratan jot and cook for a minute.
Strain the ghee and add it to the curry. Serve hot with steamed rice or Naan.
Frequently Asked Questions
Add ½ cup of chopped red onions and 2 teaspoon chopped garlic after adding whole spices. Cook garlic and onions until the onions are lightly browned. Then, follow the rest of the recipe as it is.
Storage Suggestions
This curry can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a pan or microwave until nicely hot before serving.
You can also freeze it for upto a month. Thaw, reheat, and serve.
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Lamb Rogan Josh Recipe
Ingredients
- 1 pinch saffron strands
- 2 tablespoons hot milk
- 3-4 black cardamoms (badi elaichi)
- 4-5 cloves (laung)
- 3-4 green cardamoms (hari elaichi)
- 8-10 black peppercorns (kali mirch)
- 1 mace (javitri)
- ¾ cup plain yogurt (dahi, curd)
- 3 tablespoons Kashmiri red chili powder
- 3 teaspoons fennel powder (saunf powder)
- ¼ teaspoon asafetida (hing)
- 1 tablespoon dry ginger powder (saunth)
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 2 teaspoons salt (to taste)
- 5 tablespoons mustard oil or ghee
- 2 bay leaves
- 4-5 Kashmiri dry red chilies
- 1 teaspoon cumin seeds
- 2 pounds bone-In-lamb (1 kg, cut into 1 and ½ inch pieces)
For The Tempering (Optional)
- ¼ cup ghee
- 1 piece ratan jot
Instructions
Preparation
- Soak saffron strands in hot milk.
- Lightly crush black cardamoms, cloves, green cardamoms, black peppercorns, and, mace in a mortar and pestle.
- Whisk yogurt with chili powder, fennel powder, asafetida, ginger powder, coriander powder, cumin powder, garam masala powder, and, salt
Make The Curry
In An Instant Pot
- Press the SAUTE button on the instant pot.
- Add mustard oil or ghee to the pot.
- Once the oil is hot, add crushed whole spices, bay leaves, dry red chilies, and cumin seeds, and let them crackle for 4-5 seconds.
- Add lamb and cook for 5-6 minutes.
- Now add yogurt mixture and saffron soaked in milk and mix well.
- Add 1 cup of hot water and mix well.
- Close the lid of the instant pot and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 20 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually.
- Open the lid.
In A Stovetop Pressure Cooker
- Follow the recipe in a stovetop pressure cooker over medium-high heat.
- Close the lid and pressure cook for 1 whistle on low heat.
- Reduce the heat and cook for 20 minutes.
- Remove the cooker from heat and let the pressure release naturally.
Temper The Curry (Optional)
- Heat ghee in a small pan over medium heat.
- Add ratan jot and cook for a minute.
- Strain the ghee and add it to the curry. Serve hot with steamed rice or Naan.