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Meat, South and Southeast Asian

Lamb rogan josh with basmati rice

Rogan josh is a Kashmiri lamb curry simmered in a red sauce made with mild chili and yogurt, served with basmati rice. This recipe serves 4, takes about 1 hour 50 minutes including a 1 hour 10 minute simmer, rates medium difficulty, and costs €4.00 per person. The key is using mild chili, not hot, so the sauce stays deep red without burning.

One of Kashmir's finest dishes, rogan josh, melt in the mouth lamb in a red chili and yogurt sauce, with basmati rice.

Lamb rogan josh with basmati rice
Total time
1 h 50
Difficulty
Medium
Cost per person
€4.00
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Rogan josh starts with that deep red color, which comes from mild Kashmiri chili rather than heat. The sauce slowly thickens with yogurt and whole spices, cardamom, cloves, cinnamon, while the lamb turns so tender it falls apart with a fork. Basmati rice soaks up all that fragrant sauce without ever hiding it.

This is more of a weekend dish than a weeknight one, the simmering takes time even though it barely needs any hands on work. Save it for a quiet Sunday or a dinner with adults who love spice, the cardamom and cloves give off a bold aroma that can be a lot for younger kids.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder 900 g

Dairy

  • Plain yogurt 150 g

Fruits and vegetables

  • Onions 2
  • Garlic 4 cloves
  • Fresh ginger 30 g

Pantry

  • Crushed tomatoes 200 g
  • Basmati riceoften in the pantry 300 g
  • Kashmiri mild chili powder or paprikaoften in the pantry 2 tbsp
  • Cardamom podsoften in the pantry 4
  • Cinnamonoften in the pantry 1 stick
  • Whole clovesoften in the pantry 3
  • Garam masalaoften in the pantry 1 tsp
  • Neutral oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Heat the oil with the cardamom, cloves and cinnamon for 30 seconds, add the sliced onions and cook until golden. 12 min

    Well browned onions build the base of the sauce.

  2. Add the garlic, ginger, then the cubed lamb, and sear it. 8 min

    Brown the meat well before adding the yogurt.

  3. Add the mild chili, then whisk in the yogurt a little at a time, stirring well. 5 min

    Add the yogurt in three batches and whisk it in, it won't curdle.

  4. Add the tomatoes, salt, a glass of water, cover and simmer gently. 1 h 10

    The meat should be almost falling apart.

  5. Cook the basmati rice, sprinkle the garam masala over the curry and serve. 12 min

    Add the garam masala at the very end, it loses its aroma if cooked too long.

Our tips to get it right

  • Always whisk the yogurt before adding it, and stir it in three batches away from the highest heat, otherwise it curdles and turns the sauce grainy.
  • Pick a well marbled lamb shoulder rather than a very lean cut, the fat melts during the long simmer and keeps the meat moist.
  • Taste the sauce before serving and loosen it with a splash of hot water if it has reduced too much, it should coat the rice without turning paste like.

The variations

  • Swap the lamb for chicken pieces and cut the simmering time to 35 minutes, since chicken cooks faster.
  • For a vegetarian version, replace the lamb with cooked chickpeas and cauliflower, and shorten the simmer to 20 minutes.
  • For a quicker dinner, use lamb already cut into small cubes and simmer for just 40 minutes, the texture will be a bit less fall apart tender.

What to serve it with

  • Warm naan bread
  • Cucumber raita
  • Spiced black tea

Storage

Rogan josh keeps for 3 days in the fridge in a sealed container, and the yogurt sauce actually tastes better the next day. It freezes well for 2 months, thaw it in the fridge and reheat gently in a saucepan with a splash of water. Basmati rice is best made fresh, since it dries out when frozen.

Questions about this dish

Can you use paprika instead of Kashmiri chili?

Yes, that's actually the alternative given in the recipe. Paprika gives a similar color with a slightly less smoky flavor, the result still tastes very close to a traditional rogan josh.

Why does the yogurt sometimes curdle in the sauce?

Yogurt curdles if it's added all at once to a sauce that's too hot. Whisk it first, then stir it in three batches away from high heat.

Can you make this curry ahead of time?

Yes, it's actually recommended. Make it the day before so the spices and yogurt have time to soak into the meat, then just reheat gently the next day.

What cut of lamb works if you don't have shoulder?

Lamb neck or leg cut into pieces both work well, as long as the meat has a bit of fat. Avoid very lean cuts, which dry out after a long simmer.

How long does it take to make a lamb rogan josh, the Kashmiri curry made with mild chili and yogurt, served with basmati rice?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a lamb rogan josh, the Kashmiri curry made with mild chili and yogurt, served with basmati rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb rogan josh, the Kashmiri curry made with mild chili and yogurt, served with basmati rice cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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