This Rogan Josh recipe is a beautiful red-colored, complex-flavored curry dish with Persian origins that’s a staple in Kashmiri cuisine.
I first made this dish at home after trying it at my favorite Indian restaurant back home in Buffalo. It was deep red in color with a rich flavor and complex aroma. The spiciness was prevalent, but mellowed out with nuttiness of basmati rice and cooling yogurt raita.
It was perfect.
I’m going to show you how easy it is to make this restaurant-quality curry at home!
Why You’ll Love This Recipe
- It’s a restaurant-quality meal right in your own kitchen. You don’t have to go to a restaurant for an amazing curry. You’ll be surprised at how easy this is to make, and amazed at how delicious it is!
- If you have a well-stocked spice drawer you probably already have everything on hand to make it. And if you don’t, you can find any of the components right in your regular grocery store without the need for a trip to a specialty store.
- This dish is naturally low carb. With just 5 grams of net carbs per serving, it’s easy to incorporate this meal into a low carb or keto lifestyle! You can serve it with cauliflower rice to keep the carbs down.
- Leftovers are even better. Like most curry recipes, this one tastes even better the next day after the flavors have had the chance to marry.
The Best Rogan Josh Recipe
The Mughals, whose cuisine had Persian influences, originally brought this delicious curry to Kashmir. Seeking relief from the summer heat in the Indian plains, the Mughals would travel to Kashmir, which was cooler. Along with them they brought knowledge of their favorite recipes.
(Read more about the history of Rogan Josh on Wikipedia.)
- Clarified butter (ghee)
- Beef, lamb, or goat
- Cardamom pods
- Bay leaves
- Whole cloves
- Sweet paprika
- Black pepper
- Cayenne pepper
- Beef stock
Step 1: Sear the Meat and Fry the Aromatics and Spices
Heat the ghee over medium to medium-high heat in a 5-quart pot. When it starts to ripple, sear the meat on all sides, about 5 minutes.
Stir in the onion, garlic, and ginger and cook until the onion starts to soften, about 3 to 5 minutes, stirring frequently.
Stir in the cardamom, bay leaves, cloves, paprika, salt, coriander, cumin, cinnamon, black pepper, and cayenne, and fry until the spices are fragrant, about 30 seconds, stirring constantly.
Step 2: Incorporate the Yogurt
Use a wooden spoon to push the beef and onions to one side of the pot. Add 2 tablespoons of yogurt to the empty area, stirring continuously until it blends in; continue this way until all the yogurt is added.
Step 3: Add the Liquid and Let it Cook
Add the beef stock, bring the mixture up to a boil, and then put a lid on it, turn it down to a simmer. Let it cook until the meat is tender and the curry is thickened, about 1 hour, stirring occasionally.
Step 4: Finishing Touches
Remove the cloves and bay leaves, and taste and season with additional salt and black pepper.
Step 5: Garnish and Serve
Garnish with cilantro and red onion. If desired, serve with Salad Shirazi and basmati rice or cauliflower rice.
How to Store This Recipe
This curry keeps well in an airtight container in the fridge for up to 4 days.
Kashmiri Rogan Josh FAQs
Why is Rogan Josh Called That?
The origin of the name Rogan Josh is somewhat uncertain, as there are multiple reasonable etymologies. The first etymology explanation comes from the word roughan, which means “oil” or “clarified butter” in Persian and Urdu, along with the word juš or josh, meaning “to braise”. Rogan Josh would then mean “stewed in ghee”.
Another possible explanation for the origin of the name is that roghan comes from the Urdu word for “red” or “brown” or the Kashmiri word for “red”, as well as the word for “meat” (gošt or gosht). Rogan Josh would mean “red meat”. (Read more about the etymology of Rogan Josh on Wikipedia.)
What Does Rogan Josh Taste Like?
Rogan Josh is rich with clarified butter, aromatic with spices like cinnamon, cloves, and cardamom, deep red in color because of paprika, and complex with a base flavor of onion, garlic, and ginger.
One of my favorite things about Rogan Josh is that because there’s quite a bit of paprika in it, it reminds me of Hungarian Goulash, which my mom cooked frequently when I was a kid. Because of this, even though I never tasted this curry until I was an adult, its taste always reminds me of my childhood.
Is Rogan Josh Curry Spicy?
This is traditionally a relatively spicy-hot dish (it usually has about a medium spice level).
When you’re ordering it at a restaurant you can ask for a milder spice level and some places are able to accommodate. However, when you make this dish at home it’s very easy to adjust the level of spicy heat.
Pro Tip: When you make this recipe, easily adjust the level of spicy heat by adding more or less cayenne pepper.
What is Rogan Josh Made Of?
Traditionally, authentic Rogan Josh contains red meat, usually lamb or goat. However, although it’s not traditional, I also make it with beef, which is quite delicious.
The meat is braised in an aromatic gravy containing garlic, ginger, and spices, including cinnamon, cardamom, and cloves. Kashmiri chilies, which have a flavor similar to paprika, give the dish its red color. I had trouble finding Kashmiri chili powder so I used a combination of sweet paprika and cayenne pepper to achieve a close simulation.
As with most regional food, different versions of Kashmiri Red Curry with Meat include different ingredients. Some recipes call for onion, shallot, and/or yogurt, and sometimes the spices vary. Additionally, some versions of this dish use saffron. However, tomatoes are not a traditional component of this dish.
What Should I Serve with Rogan Josh?
It’s common to eat this curry along with rice to soak up the lovely Rogan Josh sauce. (Nutty and aromatic basmati rice is perfect!) A low-carb option is to serve it with cauliflower rice.
My favorite way to enjoy this recipe is with Salad Shirazi, which is a salad comprised of the following:
- Diced cucumber, tomato, and onion
- Minced parsley
- Dressed with olive oil and lemon juice or vinegar
- Seasoned with salt
- If I can find them, like to add pomegranate arils for sweet/tart flavor
- Additionally, you can switch it up by using different aromatics like fresh mint, chives, scallion, etc.
It makes a beautiful meal with exotic flair!
More Delicious Curry Recipes to Try
- Indian-Spiced Chickpea Curry (Chana Masala)
- Indian Butter Chicken
- Palak Paneer
- Dal Makhani (Indian Butter Lentils)
- Indian Punjabi Samosas
- Authentic Chicken Vindaloo
I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
Rogan Josh Recipe (Kashmiri Red Curry with Meat)
- 2 tablespoons clarified butter ghee
- 2 pounds boneless beef or lamb or goat, cut into 1-inch pieces (use 3 to 4 pounds if using bone-in pieces of meat)
- 2 large onions chopped
- 4 to 5 large cloves garlic minced
- 1 tablespoon fresh grated ginger
- 8 cardamom pods crushed and outer pods removed
- 2 bay leaves
- 5 whole cloves
- 4 teaspoons sweet paprika
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper or more to taste
- 1 cup plain yogurt plus more for serving if desired
- 1 cup beef stock
- Fresh cilantro for garnish
- Sliced red onion for garnish (optional)
- Salad Shirazi for serving (see Helpful Tips)
- Basmati rice for serving (optional)
- Cauliflower rice for serving (optional)
- Heat the ghee over medium to medium-high heat in a 5-quart pot. When it starts to ripple, sear the meat on all sides, about 5 minutes. Stir in the onion, garlic, and ginger and cook until the onion starts to soften, about 3 to 5 minutes, stirring frequently. Stir in the cardamom, bay leaves, cloves, paprika, salt, coriander, cumin, cinnamon, black pepper, and cayenne, and fry until the spices are fragrant, about 30 seconds, stirring constantly.
- Use a wooden spoon to push the beef and onions to one side of the pot. Add 2 tablespoons of yogurt to the empty area, stirring continuously until it blends in; continue this way until all the yogurt is added.
- Add the beef stock, bring the mixture up to a boil, and then put a lid on it, turn it down to a simmer, and let it cook until the meat is tender and the curry is thickened, about 1 hour, stirring occasionally.
- Remove the cloves and bay leaves, and taste and season with additional salt and black pepper.
- Garnish with cilantro and red onion. If desired, serve with Salad Shirazi and basmati rice or cauliflower rice.
- Net Carbs: 5g per serving
- Nutritional Information: Information for this recipe was calculated without the garnishes or side dishes.
- Low Carb Serving Option: To keep this meal low carb, serve it with cauliflower rice instead of basmati rice.
- Salad Shirazi: This is basically a salad made with any combination of diced cucumber, bell pepper, tomato, onion, and parsley dressed with olive oil and lemon juice or vinegar, and seasoned with salt. You can add pomegranate arils or other aromatics (like fresh mint, chives, scallion, etc.) to suite your preferences.
- Traditional Meat Used: Traditionally, authentic Rogan Josh contains red meat, usually lamb or goat. However, although it’s not traditional, I also make it with beef, which is quite delicious.
This post was first published on An Edible Mosaic on April 15, 2010. It was updated with more information on February 28, 2022. As a point of comparison to show how much my photography has evolved, I kept one of my original photos (below).
Karisha cheg says
Awesome! This is certainly worth a shot!Thank you very much for sharing the recipe
This was delicious!! Great recipe and great photography!!!!
I just can’t get enough of this! Great recipe!
Exotic version of beef stroganoff. I will make again but add more fire as suggested.
Priyanka @Flavor Quotient says
I love everything about rogan josh and yours look so gorgeous that it made me hungry immediately! Love it!
This is a new dish for me. And what a list of ingredients! And I love goulash, so think I will be making this fairly soon.
The salad is one of our favorites… I make something similar quite a lot.
Great photos, Faith!
wow this looks so yummy. a real healthy wholsome meal.. thanks
Rogan Josh is one of my husband’s favorite Indian dishes, so we’ll definitely have to try this one! Thanks for sharing, the recipe AND your gorgeous photos!
I love Hungarian Goulash and Indian food so I am sure that I will enjoy Rogan Josh. I love the colorful Salad Shirazi – the perfect accompaniment!
Mmmm this looks delicious. I love curry. I didn’t always, but I do more and more as of late. This looks fantastic!
Great meal. I’m smoe what new to cooking Indian foods, other than curry, so this will be fun to try.
Barbara Bakes says
It looks so delicious on your gorgeous plate.
This is one of my dad’s most favorite dishes in the entire world! I never get tired of seeing your amazing pictures and creations!
Blond Duck says
This looks so good!!
For some reason, I am just so scared of cooking Indian food! This looks incredibly tasty though and is one of my favorite Indian dishes…HAVE to try it!
5 Star Foodie says
Yum! Rogan Josh is my hubby’s favorite!
[email protected] says
how delicious! i would not go out to eat if you could make this for me. the dinner looks so delicious and inviting.
have a great day girl!
What a neat name for a dish! This recipe looks hearty, yet relatively easy to make. And the salad sound very refreshing, too!
sugar plum says
Super delicious and i love Rogan Gosh too , i imagine they would use those red Kashmiri chillies for this one traditionally, de-seeded they arent too spicy and thats what i love ,not too muc of a bite but high on flav…oh ur hungarian goulash memories are so absolutely cute…adn u have a fantastic meal planned here:-)))
i went to high school with a boy named josh rogan, so to me, this is a crazy name for a dish! i love the massive amount of paprika–good stuff! i wonder if josh rogan has ever eaten rogan josh… :)
this looks beautiful and delicious! :)
Heavenly Housewife says
Beautifully done. This is one of my favourite curries. I’ll be posting my recipe soon too, we can compare notes daaaaahling!
Have an awesome weekend.
[email protected] says
Such amazing photos! The white was positively glowing. I love all of these spicy dishes you make… and the simple salad on the side is a keeper too…looks so good on that plate!
Nicole, RD says
Faith, this looks wonderful! After making my first Indian dish I’m feeling a bit braver in the kitchen and with things like coriander, sriacha, and curry powder!
Lorraine @NotQuiteNigella says
Salad shirazi looks so fresh and flavoursome! And a nice pairing for the gorgeous curry. Your curries always look so delectable Faith! :D
Great meal! My kind of food all the way! Your basmati looks cooked to perfection too! I love that Persian salad I could eat tons of it! The curry dish sounds yummy too with the cardamom and all the other spices.
Veronica M. says
I love Indian food and since this isn’t made with lamb or goat, I’d love this dish! A friend posted a recipe for rogan josh with mutton but I ain’t havin it! I never thought I was a picky eater but there are a few things, mostly meats, that I can’t handle. But this. This I could handle! With some naan–oh yeah.
Andrea @ CanYouStayForDinner.com says
Faith- what a great meal! I must say that it is plated beautifully! I just love the look of this meal. I’ve never had rogan josh but I have friends who love it and tell me how wonderful it tastes. And because I get the sense that you really have a vast knowledge of good food and noteworthy recipes, I trust your judgment. This is something I would love to make for guests, the aromatic spices really give it a powerful flavor I bet!
Thanks, as always, for the beautiful and delicious meals. They always inspire me to be better at photography and cooking!
I’ve never really heard of this, but it sounds amazing, esp with the yogurt sauce over. At first I thought it was some kind of Middle-Eastern dish!
i love the freshness of the shirazi. Just like the salad I had in Turkey. :)