Rogan Josh
Nutrition
| Per serving | Calories | Protein | Carbs | Fat | Sat fat | Fibre | Sugar | Sodium |
|---|---|---|---|---|---|---|---|---|
| beginner | 750kcal | 38g | 10g | 63g | 24g | 3g | 4g | 1250mg |
| intermediate | 750kcal | 38g | 10g | 63g | 24g | 3g | 4g | 1250mg |
| expert | 750kcal | 38g | 10g | 63g | 24g | 3g | 4g | 1250mg |
Per serving · Ava-estimated — a guide, not a clinical figure.
- 800 glamb shoulder— cut into 1.5-inch cubes
- 15 gKashmiri red chili— whole dried
- 2 tbspfennel seeds— whole
- 1 tbspcoriander seeds— whole
- 4 piecegreen cardamom pod— lightly cracked
- 4 piececlove— whole
- 1 pieceblack cardamom— lightly cracked
- 1 piececinnamon stick— 2-inch length
- 2 piecebay leaf— dried
- 50 gfresh ginger— peeled
- 6 piecegarlic clove— peeled
- 150 mlfull-fat plain yogurt— whisked smooth
- 60 mlghee— clarified butter
- 30 mlmustard oil— authentic pungency preferred
- 0.5 tspasafoetida— powdered
- 2 tspfine sea salt— adjust to taste
- 500 mlwarm water— for simmering
This version is designed to build your confidence without sacrificing the soul of the dish. While we provide the complete list of traditional aromatics and spices, you are encouraged to blend them into a smooth paste using a food processor or, for maximum ease, substitute with a high-quality, pre-made Rogan Josh spice base available in most South Asian grocers. The key to success here is temperature control and patience. Keep your heat strictly at medium to prevent the yogurt from curdling and the delicate Kashmiri chilies from turning bitter. Stir consistently during the initial sauté to coat the meat evenly, then reduce to a gentle simmer and cover. Watch for the characteristic separation of oil along the edges of the pot, which signals that the spices have fully bloomed and the collagen is breaking down. Avoid boiling vigorously at any stage, as high heat will toughen the meat and break the emulsion. If using a commercial paste, check the label for wheat flour or anti-caking agents that may alter the gluten-free status. Trust the slow process, taste for balance before serving, and let the residual heat finish tenderizing the meat for a deeply comforting, foolproof result.
Equipment
- heavy-bottomed pot— non-stick is perfectly acceptable here
- whisk— silicone or stainless steel
- measuring spoons— standard set
Method
- 1
Heat ghee and mustard oil in a heavy-bottomed pan over medium heat until shimmering.
Oil should flow easily, not smoke.
heating_fat~ 2 min - 2
Add lamb cubes in a single layer and sear until lightly browned on all sides.
Work in batches to avoid steaming.
searing~ 5 min - 3
Stir in the prepared spice paste or high-quality jarred Rogan Josh base until fragrant.
Scrape bottom of pan to prevent scorching.
blooming~ 3 minTricky bit - 4
Remove pan from heat and whisk in yogurt until completely smooth.
Adding dairy off-heat prevents curdling.
tempering~ 2 minTricky bit - 5
Pour in warm water and salt, then return to a gentle simmer and cover.
Maintain low heat for even cooking.
simmering~ 30 min - 6
Uncover, stir occasionally, and rest off heat for ten minutes before serving.
Allows flavors to settle and oil to surface.
resting~ 10 min