Servings : Serves 3-4
Rogan Josh (or in some places roghan gosht) is an aromatic and flavourful curried goat or lamb dish. It has Persian or Kashmiri origins and is widely recognised for its vivid colour mainly achieved from the bright red kashmiri chilli powder. I love serving this with plain rice or with warm fluffy naans.
- 500 gm goat/lamb/mutton pieces (on the bone)
- 2 medium onions, sliced
- 4 tbsp plain thick yoghurt
- 2 tsp kashmiri red chilli powder (substitute with equal parts paprika and cayenne or chilli powder)
- 2 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp paprika powder
- 1/4 tsp garam masala powder
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp tomato paste/puree (optional, I add it to intensify the colour)
- 4 tbsp oil or ghee (or a combination of the two)
- 1/2 tsp black pepper powder
- 1 cinnamon stick
- 1 bay leaf
- 2 green cardamom
- 2-3 whole black pepper
- 2-3 cloves
- 2 cups water, or as needed
- 2 green chillies, slit
- 1 1/2 tsp salt, or to taste
- fresh coriander for garnish
Put the cleaned meat in a bowl, then add the yoghurt, ginger, garlic, tomato paste cumin powder, coriander powder and turmeric paste. Add 1 tsp salt and half the kashmiri chilli powder. Mix well, cover and allow to marinate for an hour or refrigerate overnight.
Heat the oil/ghee and add the whole spices (bay leaf, cinnamon stick, cloves, pepper, cardamom). Stir for a few seconds to allow them to release their aromas. Next, add the sliced onions and fry until they are golden brown and crispy.
At this point you can pick out and discard the whole spices if you are not a fan of biting into whole spices when eating your meal.
Next add the marinated meat. Cook over high heat whilst stirring regularly until the colour changes and the mixture begins to stick to the bottom of the pan. Add in the remainder of the kashmiri chilli powder and the paprika powder. Mix well and allow to fry up for another 5-10 minutes whilst stirring often. Taking your time during this stage is what helps achieve the lovely colour and builds up on the flavour.
Then add 2 cups of water and stir to release any of the stuck bits at the bottom of the pan. Allow it to come to a simmer. Turn the heat down and cover the pan. Let the curry simmer gently over low heat until the meat is tender, it will take about 40-60 minutes depending on the meat used. Remember to give it a stir every 10 minutes or so.
Once the meat is tender, turn the heat up and dry up most of the excess water. Taste and adjust the salt if needed. Add in the split green chillies and lastly sprinkle the garam masala and the pepper powder. Stir these in and turn off the heat. Garnish with fresh coriander just before serving.