Lamb Rogan Josh is an aromatic lamb or goat meat dish of Persian or Kashmiri origin, which is one of the signature recipes of Kashmiri cuisine. Included here to give a little different spicy dish to a French Cuisine recipe site!
If you love lamb as I do, then please try my Lamb Chops With Mint Honey Vinaigrette Recipe, Roasted Lamb Shoulder With Piment d'Esplette, Roasted Leg of Lamb, and a one-pot meal Lamb Stew.
❤️About This Recipe
An excellent and tasty way of dishing up a leg of lamb; you can do this with cubed beef, too.
Not a traditional French dish, but still, it is enjoyed throughout many regions of the world, and I want to help spread this wonderful dish.
❓What Is Lamb Rogan Josh?
Does it sound like someone's name that was used for the naming of this recipe? That's what I first thought when I heard it many years ago. But, in fact, the name for this dish is from two words that on their own do not belong together: rogan, meaning clarified butter or oil, in Persian and Hindi, and josh (a romanized version of jus), referring to passion or heat.
Lamb pieces are typically stewed in a gravy made with browned onions, garlic, yogurt, ginger, and aromatic herbs and spices.
Asafoetida, or devil's dung, an ingredient in this recipe, is used for flavoring and is used in many spice mixtures. It is used to flavor curries, meatballs, dal, and pickles. The whole plant is used as a fresh vegetable.
If you are not familiar with this flavoring, then simply double the garlic. It will not have the same depth of flavor, but it will not harm this delicious dish.
🤔What To Serve With This Recipe?
- Pilau Rice is an excellent choice to accompany this dish.
- Some people also love Garlic Mashed Potatoes with a curry dish.
- A refreshing Cucumber Salad to balance the spices and heat.
- Slices of fruit, bananas, pineapple, citrus.
- A lovely bread to soak up the juice like Indian Naan Bread or a crusty French Baguette.
❔FAQ
It is not someone's name! It is an aromatic dish with lamb or mutton braised and then stewed with garlic, ginger, and aromatic spices, cloves, bay leaves, cardamom, and cinnamon, and in some versions, incorporating onions or yogurt like my recipe here. So scrumptious!
This, of course, depends on who is making this dish. But, for most, this is a medium spicy dish. It can be made as hot or simply lovely with all the beautiful spices.
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Lamb Rogan Josh
Ingredients
- 350 ml yogurt
- ½ teaspoon asafoetida ground and dissolved in 2 tablespoon of water or more garlic
- 700 gr boneless leg of lamb trimmed and cut into 2-inch pieces
- 2 tomatoes deseeded and chopped
- 1 onion chopped
- 2 tablespoon oil vegetable or groundnut
- 2 tablespoon garlic more if not using asafoetida
- 2 tablespoon ginger purée
- 2 tablespoon tomato purée
- 2 bay leaves
- 1 tablespoon coriander ground
- 1-2 teaspoon chilli powder
- ½ teaspoon ground turmeric
- 1 teaspoon salt
- ½ teaspoon garam masala
Instructions
- Put the yoghurt in a large bowl and stir in the asafoetida.
- Add the lamb and rub into the marinade. Set aside for 30 minutes, or more.
- Put the tomatoes and onions in a blender and process until combined.
- Put the oil in a pan with tight fitting lid. Add the ginger and garlic purées, and stir until the aromas are released.
- Stir in the tomato and onion mixture, tomato purée, bay leaves, coriander, chilli powder and turmeric. Reduce the heat to low and simmer, stirring, for 5-8 minutes.
- Add the lamb, salt and any leftover marinade, and stir for 2 minutes. Cover, reduce the heat to low and simmer, stirring occasionally, for 30 minutes.
- Sprinkle with the garam masala, place lid on pan and continue simmering for 15-20 minutes, or until the lamb is tender and serve!
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.