Rogan Josh

Name: Rogan Josh
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 5 servings
Cuisine: India
Ingredients: 2 lbs lamb shoulder, cubed; 1 cup yogurt; 2 onions, finely chopped; 1 tbsp ginger-garlic paste; 2 tsp Kashmiri chili powder; 1 tsp fennel powder; 1/2 tsp ground ginger (dry); 4 green cardamom pods; 2 bay leaves; 1 cinnamon stick; 4 tbsp ghee; Salt, to taste

5 servings20 min prep60 min cookMedium India

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The Story Behind It

The Tale of Rogan Josh

Story updated September 17, 2026

Rogan josh traces to Kashmir, brought via Persian culinary influence—its name combines Persian words for "oil" and "heat" or "red." Kashmiri Pandit and Kashmiri Muslim versions differ slightly, but both rely on Kashmiri chilies for the dish's deep red color rather than tomatoes.

Ingredients

Scale:· 5 servings

2 lbs lamb shoulder, cubed
1 cup yogurt
2 onions, finely chopped
1 tbsp ginger-garlic paste
2 tsp Kashmiri chili powder
1 tsp fennel powder
1/2 tsp ground ginger (dry)
4 green cardamom pods
2 bay leaves
1 cinnamon stick
4 tbsp ghee
Salt, to taste

Instructions

1Heat ghee and fry the whole spices until fragrant, then add onions and cook until deep golden.
2Add ginger-garlic paste and cook 1 minute, then add lamb and sear until browned on all sides.
3Stir in Kashmiri chili powder, fennel powder, and dry ginger.
4Whisk in yogurt gradually to prevent curdling, then add 1 cup water and salt.
5Cover and simmer on low heat for 45-50 minutes until the lamb is tender and the sauce is deep red and thick.
6Serve hot with steamed rice or naan.

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