Rogan Josh Recipe
User Reviews
5
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Prep Time
45 mins
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Cook Time
3 hrs
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Total Time
3 hrs 45 mins
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Servings
6
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Calories
545 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Rogan Josh Recipe
Description
This Rogan Josh recipe starts with blending fresh ginger and garlic into a paste. Meat cubes are browned in oil, then aromatic whole spices such as cardamom pods, bay leaves, cloves, peppercorns, and cinnamon sticks are toasted with onions. Ground coriander, cumin, smoked paprika, garam masala, cayenne pepper, and salt are incorporated to build the curry base.
After adding the browned meat back, yogurt is stirred in to add creaminess and moderate the spices. Water is added, and the dish is simmered covered for several hours until the meat is fork-tender and the sauce is thick and flavorful.
The curry is typically served with rice or bread. The slow cooking develops deep, robust flavors and tender meat pieces, resulting in a satisfying meal.
Rogan Josh can be made a day ahead, which often enhances the taste. Different proteins like lamb or beef can be used depending on preference.
Ingredients
- 1- inch ginger peeled and sliced, fresh, piece
- 10 garlic peeled, large cloves
- ½ cup canola oil
- 3- lb chuck beef roast trimmed and cut into 1-inch cubes, or lamb shoulder
- 10 cardamom pods whole
- 3 bay leaf
- 10 clove whole
- 10 black peppercorns whole
- 2 cinnamon whole sticks
- 4 onion peeled and chopped
- 2 tsp ground coriander
- 3 tsp cumin ground
- 5 tsp smoked paprika
- 1 tsp garam masala
- ½ to 1 tsp cayenne pepper depending on spice desired
- 1 tsp table salt plus more to taste
- ½ cup PLAIN yogurt Greek is fine, whole
- black pepper to taste, freshly ground
Instructions
- In a blender or immersion blender, add ginger, garlic, and 4 TB water. Blend until mixture is the consistency of paste. Transfer into a small dish and set aside.
- In a large heavy pot or Dutch oven, heat oil over medium heat until hot. Working in batches, use metal tongs to brown meat cubes until all sides are nicely browned. Use tongs to place browned meat in separate dish and set aside.
- In the same pot with the same oil, add cardamom pods, bay leaves, cloves, peppercorns, and cinnamon. Stir 30 seconds. Add onions, and stir 5 minutes. Add ginger paste mixture and stir 30 seconds. Add coriander, cumin, paprika, garam masala, cayenne, and 1 tsp salt. Stir 30 seconds.
- Add back the browned meat cubes with accumulated juices. Stir to coat well. Add yogurt and stir until well incorporated, 2 minutes.
- Add 2 cups water to the pot. Bring to a boil, stirring occasionally. Cover with tight-fitting lid and turn heat to a medium-low boil. Let cook for 3 hours or until meat is fork-tender (Stir well once, halfway through.)
- If curry needs to be thickened, uncover and boil for 5 minutes to reduce liquid to desired consistency. Add salt and pepper to taste, if needed. Remove bay leaves, cinnamon sticks, and pods/cloves if desired.
- Serve warm, with naan bread or basmati rice.
Notes
- Traditionally made with goat, but lamb or beef work well in this curry.
- Prepare a day ahead to allow flavors to meld; reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 15.8g | 5% |
| Protein | 48.9g | 98% |
| Fat | 31.5g | 48% |
| Saturated Fat | 5.3g | 27% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 137.1mg | 46% |
| Sodium | 551.2mg | 23% |
| Fiber | 3.6g | 14% |
| Sugar | 5.8g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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