Lamb Rogan josh curry is the best lamb Rogan josh recipe to date that is widely popular for its wonderful aromatic taste. This lamb Rogan josh curry is a slow-cooked dish that produces tender meat and thick red gravy to grow your appetite instantly.
The three key ingredients to this recipe are clarified butter, mutton stew, and yogurt that do the magic to this dish. This recipe is basically cooked in clarified butter over the slow flame to produce gorgeously royal rich gravy with a pack of flavors.
The name lamb Rogan josh curry, maybe puzzles too many. Why is it called Lamb Rogan josh curry? The first word Rogan is a Persian word that means clarified butter explaining how lamb Rogan josh curry will be cooked and the other word Josh means fiery or excitement that makes sense since lamb Rogan josh curry produces a thick red sauce.
Lamb Rogan josh curry is nicely famous for its mouth-watering taste and this is why I decided to give you the best lamb Rogan josh recipe today. So, let’s see how we cook best lamb Rogan josh recipe?
rogan josh curry
- Course Main Course, Mutton
- Cuisine Asian, Indian
Lamb rogan josh curry is one of the most popular Indian delicacies that are famous for its tender meat, thick gravy and wonderful aromatic sauce. It is nicely braised in cashew paste and has a deep touch with the exotic spices to give a subtle flavor for the entire recipe.
- 2 lb or 900 gram lamb
- 1 cup of Yoghurt
- A pinch of asafetida
- 2 pieces of 1 inch cinnamon
- 4 Black cardamoms
- 4 green cardamoms
- 4 bay leaves
- 1/2 tbsp ground mace
- 7 cloves
- 4 pieces of whole black pepper
- 1 tbsp of Kashmiri red chilli powder or paprika powder
- 2 tbsp fennel seeds
- 4 medium sized onions finely sliced
- 4 big tomatoes puree
- 3 tbsp of ginger garlic paste
- 3 oz or 100 gram ground cashew paste
- 1tbsp of Coriander powder
- 1 tsp of garam masala powder or allspice powder
- 1 tsp of turmeric powder
- 1 tsp of cumin powder
- 1 1/2 cup of mustard oil
- Salt to taste
- 3 tbsp of coriander leaves or cilantro leaves
- 1 tbsp of mint leaves (optional)
Cut the mutton/lamb pieces into your desired size.
Take a deep saucepan and boil 2 cups of water with a pinch of salt. Add the mutton/lamb pieces and wait until it boils and slightly changes the color. Boil it for at least 10 minutes. Turn off the flame.
There will be unnecessary parts will be floating on top of water. Use a spoon to discard it. Store the water for further use. Shift the mutton/lamb pieces into cold water.
Take a saucepan and heat the oil on high flame. Add black pepper, green cardamom, black cardamom, cloves, cinnamon and mace. Stir and fry them on high flame for 2 minutes.
Now turn the flame to high medium and add onions and mix it well. Stir in between to fry the onions for 10 minutes until it turns translucent or becomes golden brown in color. Add the lamb pieces and mix it gently for 1 minute.
Add the ginger garlic paste. Stir and cook continuously for 15 seconds. Add Coriander powder, Garam masala powder or allspice powder, Turmeric powder, cumin powder and Kashmiri red chilli powder or paprika powder. Give it a good mix and cook the mixture for 2-3 minutes. Stir occasionally.
Now, add the tomato puree and cashew paste. Mix it well and cook it for 5 minutes. Turn the flame to low.
Beat the yoghurt in a bowl and add to the mixture. Now, cover and cook for 10 minutes on very low flame so the yoghurt dissolves and add flavor to mixture.
Open the cover and add reserved mutton/lamb water into the pan. You can use more water depending on your choice of gravy. Add the salt and mix it well. Cook it for 10 minutes.
If the mutton/lamb doesn’t seem to be nicely cooked then cook it for another 5 minutes. Add coriander leaves or cilantro leaves followed by mint leaves if you are using. Give a good mix and turn off the flame.
Our lamb curry/mutton curry is now ready to be served. Serve it hot with bread of your choice but it will be good if you serve with butter naan or garlic naan.
You can replace half cup of clarified/ghee with 1 1/2 cup of mustard oil, it will enhances the overall flavor and also produces a wonderful aroma to grow your appetite.
When you add the yoghurt turn down the flame to very low, this will not allow the yoghurt to burn but dissolves in the gravy and mutton/lamb.
If you don’t boil the mutton/lamb pieces at first step, it is necessary to cover and cook the mutton/lamb for 10-15 minutes extra.
Although this is not an authentic Kashmiri mutton Rogan josh that is only cooked in Kashmiri spices using special pots and pans. Still, it is tried and tasted best lamb Rogan josh recipe that gives a delicious finger licking taste.
There are loads of lamb Rogan josh curry that are claimed to be the best lamb Rogan josh recipe but you need to know that if they don’t use the key ingredients like clarified butter, yogurt, and mutton stew it is never going to come out best lamb Rogan josh recipe.
In fact, this lamb Rogan josh curry is cooked for the king of Jammu (a state in India) by his master chef when he comes to Kashmir for hunting with his friends and ministers. They hunt the lamb and other animals that are cooked in the night to serve on the king’s plate.
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