Rogan Josh Recipe: With Step by Step Pictures

Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. It is distinguished by its thick, flavourful, vibrant and rich red gravy and tender meat. 

The lovely color comes from the Kashmiri dry red chillies used to prepare it. But don’t worry, you will not end up with a fiery, tongue burning, “how am I supposed to have this” kind of dish.  Kashmiri red chillies are famous for their brilliant red colour and mild pungency.

Rogan Josh is one of the super yummy dishes of Kashmir. The recipe I am sharing today belongs to my dear Kashmiri friend and his grandma. So before posting the recipe, I would like to thank these two lovely souls. Thanks for the recipe Waseem and Naani.
Don't forget to pour in your valuable comments... :)

First, take a note that if any Rogan Josh recipe contains onions, tomatoes and garlic, then my dear friend, that is not an authentic recipe.

So let us see what you actually need to prepare this dish…

  • 1kg Mutton/goat meat/Lamb. The meat used should not be lean, as the fat is required to enrich the taste and will also help you to cook with lesser oil.

  • 2-3 spoons of Lemon juice
  • 3 spoons of Hung Curd
  • 7-8 Green Cardamoms (Keep 3 whole and grind the rest)
  • 3 Black Cardamoms (grounded)
  • 3 sticks of Cinnamon (Keep 1 whole and grind the rest)
  • 6-8 Cloves (Keep 3 whole and grind the rest)
  • ½ tablespoon of Black Peppercorns (Keep about 8 whole and grind the rest)
  • 1 tablespoon of Saunf / Fennel seeds (grounded)

  • 2 Bay Leaves
  • 1 tablespoon of Ginger powder
  • 5 teaspoon of Kashmiri Red Chilli powder (you can alter the quantity to match your taste)
  • ½ teaspoon of Heeng

  • A pinch of Turmeric
  • About ½ a cup of Mustard Oil

  • Wash the meat and pat dry. Sprinkle lemon juice and salt on it. Toss and allow the meat to sit for half an hour. After half an hour add half of each of the grounded spices. Cover the meat evenly with the spices and mix them with hand to make sure that the meat absorbs the spice, then set aside for an hour. You can keep it overnight as well.

  • Heat oil in a pan and add 2 pinches of hing. After that add bay leaves, cinnamon sticks, whole black cardamoms, whole green cardamoms, whole fennel seeds and whole peppercorns.

  • Add the marinated meat to the oil and spices. Turn the meat pieces well so that they are well covered with the oil and spices. Cook until the meat becomes golden in color.

  • Once the meat starts changing color, add a pinch of turmeric, ginger powder and Kashmiri red chilli powder. Stir and mix well. Add salt if required.

  • Cover the pan with a lid and let it cook for 15 minutes (on what kind of flame) or till the oil separates.

  • In the meanwhile, beat the yogurt in a bowl and add the rest grounded spices.

  • Uncover the pan, remove it from heat and wait for 5 minutes and then add the whisked yogurt. Coat the meat well with it. Stir continuously so that the curd doesn't form lumps.

  • Place the pan back on the stove and cook on medium heat. Add 2 cups of hot water, stir well and cover the pan. Cook until the meat becomes tender and the red oil (Rogan) comes to the surface.

That’s it. Your Roan Josh is ready to be served with steaming hot rice or naan. :)  

Ohh...!!! FYI..if you can manage to do the cooking on wood fire and in an earthen Kadhai/ Handi...there is nothing like it... :D

Do you prepare Rogan Josh in the same way or in a different, special way?? Let us know... 


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  2. Thanks for this authentic recipe dear.. I will try this out sometime soon :) Will tag u in instagram when I post it....Keep posting more recipes..I love cooking and this one u cooked looks so yummmm..mouthwatering..

    1. thanks again Renji,...
      In addition, you can add roots of Ratan Jot to impart a more intense color...i couldn't find it here in Kolkata :(

  3. I have bookmarked this recipe, Will prepare this Sunday... Thank you Madhu... I am feeling hungry now...


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