One of the specialties of Kashmir, a northern region in India, is a rich and hearty spicy lamb stew: rogan josh. This delicious Persian dish has a spicy and aromatic curry sauce.
The name rogan josh comes from two Persian words: rogan which means oil and josh: heat. Some linguists debate on the origin of these words believe the word rogan is closer to the term "rouge" (red in French), or rojo (red in Spanish). Both assumptions make perfect sense to me given its reddish color.
Lamb rogan josh is an aromatic symphony
The mixture of spices is what gives this amazing spicy lamb stew, rogan josh, its deep, rich, and aromatic taste. I used my home made garam masala, as well as other aromatic spices. I bought cardamom pods at a local health food market at a reasonable price. If you can't find the pods, you can use ground cardamom. Add with caution because it has a very strong taste.
The original Rogan josh recipe was borrowed by the Mughals from the Persians. The Mughals were the conquering forced that ruled India from about 1526-1853. Their power base was located in the center of India. At the peak of summer heat, the Mughals escaped to cooler Kashmir. Until today rogan josh is the most important dish of this region.
Rogan josh is normally uses lamb. You can use beef as a substitute. I like to serve rogan josh with basmati rice, and naan bread. A side of plain yogurt is not a bad idea to cut down the heat of the dish.
Step by step photos to make rogan josh:
- Gather all your ingredients together and have then measured, chopped and ready to go.
- In a small bowl or mortar mash together the minced ginger, garlic with 2 Tbsp of water to make a paste and set aside. (You can mash with a fork also.)
- Place the peppercorns, cardamom pods, cloves and cinnamon stick in a piece of cheese cloth and tie with butcher's twine. Set this aromatic bouquet aside for later.
- Mix together the cumin, garam masala, coriander powder, cayenne and cinnamon in a small bowl and set aside.
- Heat the oil on medium in a pot or large braising pan. Once hot add the lamb cubes and brown on all sides turning frequently. Add the minced shallots and ginger paste. Cook until the shallots are translucent.
- Sprinkle with the spice mixture and salt.
- Add the tomato paste and stir in.
- Pour in the water then bring to a boil.
- While coming to a boil submerge the aromatic bouquet and bay leaves then reduce the heat to low and cover. Cook covered for 30 minutes or until the lamb is tender.
- Serve with fresh chopped tomato and cilantro along with rice or naan bread. Enjoy! ( Remove the aromatic bouquet and bay leaves before serving.)
Frequently Asked Questions:
- How long can I save the rogan josh? Once it has completely cooled, you can store in the refrigerator for up to 3 days in an airtight container.
- Can I freeze this rogan josh? Yes, you must completely cool the rogan josh before freezing. Store in airtight containers for up to 4-6 months. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags.
- How do I reheat the rogan josh? Reheat the rogan josh in the microwave for 2-3 minutes and stop to stir every 30-45 seconds until hot. Once reheated do not cool and store again in the refrigerator, consume it right away. So only reheat the amount you will consume.
- Can I make this in the slow cooker? Sure, you can add all the ingredients to a slow cooker then stir it really well to combine the spices and sauce. Set the slow cooker on high for 4-6 hours. Check the lamb to see if it is fork tender and then it is done.
If you love spicy Indian foods or recipes with curry you can make at home, here are some easy ones to try:
Spicy chicken xacuti comes from the Goa region in the southwest coast of India and it's spicy and sweet with coconut milk.
Here is a vegan recipe for tofu with sweet potatoes and other vegetables in a spicy curry tomato sauce.
One recipe you must try is the classic Punjabi dish of chicken tikka masala and this dish has a really interesting food history too.
If you are having an appetizer party you can try these kofta kari or spicy lamb meatballs with a tomato sauce and ground cashews.
Looking for more recipes?
Sign up for my free recipe newsletter to get new recipes in your inbox each week! You can also find me sharing more inspiration in Pinterest and Facebook
Spicy Lamb Stew: Rogan Josh
Ingredients
Ginger Paste:
- 2 Tbsp. ginger fresh, minced
- 2 Tbsp. water
- 2 cloves garlic crushed
Spice Mixture:
- 1 tsp. cumin
- 1 tsp. garam masala
- 1 tsp. coriander powder
- ½ tsp. cayenne
- ⅛ tsp. cinnamon
Other Ingredients:
- 2 lbs. lamb cubed (optional: beef cubes or stew beef)
- 2 Tbsp. vegetable oil
- 2 shallots minced
- 1 tsp. Kosher salt
- 2 cups water
- 2 Tbsp. tomato paste
- 2 bay leaves
Optional: Cilantro and fresh chopped tomatoes for garnish.
Instructions
Make the ginger paste:
- In a small bowl mash together the ginger, water, and garlic to create a thick paste. You can mash it with a fork or a mortar and pestle work well also.
Prepare the spices:
- Place cardamom pods, peppercorns, cloves and cinnamon stick in a piece of cheesecloth and tie tightly with twine. This aromatic bouquet will be added to the cooking pan later.
- In another small bowl, prepare the spice mixture by mixing together cumin, garam masala, coriander, cayenne and cinnamon.
Prepare the lamb:
- Heat oil on medium in a large pot or braising pan. Add in the lamb cubes turning over to brown on all sides. Add the shallots and ginger paste then cook until the shallots are translucent. Sprinkle with salt and the spice mixture.
- Mix the tomato paste and then the water until well blended into the pan. Add the aromatic bouquet, and the bay leaves.
- Reduce heat to low and cover. Cook for approximately 30 minutes until the lamb is quite tender.
- Remove the cheese cloth with the spices before serving. Garnish with tomato, cilantro and serve with rice or naan bread.
Notes
Frequently Asked Questions:
- How long can I save the rogan josh? Once it has completely cooled, you can store in the refrigerator for up to 3 days in an airtight container.
- Can I freeze this rogan josh? Yes, you must completely cool the rogan josh before freezing. Store in airtight containers for up to 4-6 months. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags.
- How do I reheat the rogan josh? Reheat the rogan josh in the microwave for 2-3 minutes and stop to stir every 30-45 seconds until hot. Once reheated do not cool and store again in the refrigerator, consume it right away. So only reheat the amount you will consume.
- Can I make this in the slow cooker? Sure, you can add all the ingredients to a slow cooker then stir it really well to combine the spices and sauce. Set the slow cooker on high for 4-6 hours. Check the lamb to see if it is fork tender and then it is done.
Nutrition
Agness of Run Agness Run
Such a great dish idea which I am sure my family will love, Analinda. Can I use ground ginger instead of fresh one?
Analida
Hi Agnes. Yes, you can use ground ginger, just make sure you use less then. The rule is 1/3 the amount when using ground spices.
Sarah
I'd love to travel to India and try the food there myself! This looks fabulous!
Analida
Sarah, I think you will like this recipe. I would love to go to India as well.
Elaine @ Dishes Delish
I love lamb so much!! Your photos are awesome and your recipe looks so fabulous!! I can't wait to make you lamb stew!!
Analida
Thanks for your kinds words Elaine. I hope you make my Rogan Josh soon. Let me know how you like it.
Ben Myhre
This looks really good. I don't work with lamb nearly enough.
Analida
Ben, if you like lamb you will love this recipe for Rogan Josh. Let me know how you like it when you have a chance to make it.
Denise Wright
This is one of my favorite dishes to get when we go out to eat....now I've got to make it! Great post!
Analida
Hi Denise. Yes, you MUST make Rogan Josh. Let me know how it turns out.
Leslie
Stew is on constant rotation in my house during the winter - going to add this recipe to our list!
Analida
So glad to hear this Leslie! My family also loves stews during the winter months. 🙂
Patti
I am trying to prepare more lamb for my family in order to provide a more varied diet. I love all the flavors going on in this dish. I can't wait to try it. This sounds like the perfect dish for warm weather.
Analida
Hi Patti! When you make it let me know how you like it. I am also a HUGE fan of the flavors of Indian food.
Helene
Rogan Josh is one of those dishes that I could eat anytime again and again! I love it when the lamb is melting in the mouth and mixing with the curry flavors. Your Rogan Josh looks absolutely perfect and I would have it with a few plain chapatis!
Analida
Isn't Rogan Josh awesome? Thanks for your kind comment. Yes, chapatis would be awesome; I need to learn to make them. 🙂
Anne Murphy
That does sound delicious. I've been living in walking distance of a whole neighborhood of Indian restaurants, but I'm about to move, so I'll add this recipe to my collection of Indian Food I can Cook Myself!
Analida
Anne! I think you will like this recipe. We only have two Indian restaurants in my town, I tried the Rogan Josh at one of them and had to figure out how to make it at home.
Karyl | Karyl's Kulinary Krusade
Oh I love lamb! It's such an under-used meat, which is crazy because it's so delicious. I love spicy food, and this lamb stew looks fabulous. I'm definitely going to give this a try
Analida
Yes, lamb is underused indeed. We love it at home. I wish it wasn't as expensive, or I would use it a lot more. Let me know how you like it when you make it. 🙂
Lynette
This hearty soup looks perfect for a chilly day!
Analida
Thanks Lynette, yes it does!:)
Jessica Pinney
My wife and I were just talking about how we should make some stew. I think we're going to try your recipe! Thanks for sharing.
Analida
I hope you like it Jessica! Let me know how it turns out. 🙂
Tina
Your curries always look so delicious! I love Rogan Josh, it's one of my favorite new dishes this year, yummy:)
Analida
Thanks Tina! I am glad to hear that you like Rogan Josh. I hope you get to try it soon. 🙂
Florence
Wow I made this, it was absolutely delicious.
Will continue making this in the future. Reminded me of my trips to India
Analida
Thank you so much for letting me know you enjoyed the recipe!