Rogan Josh curry paste

In a frying pan, without oil, fry the cumin seeds, paprika, smoked paprika, garam masala, turmeric, coriander seeds and pepper until they begin to release the flavors.

Place in the bowl of a food processor, along with the other ingredients and mix until a homogeneous paste is obtained.

Lamb Curry Rogan Josh & # 8212 a mild curry recipe

This dish is based on a popular Kashmiri dish, called Rogan Josh. Traditionally made with lamb, yogurt, garlic, ginger and aromatic spices, this exotic lamb curry originally came to Kashmir from Iran (once referred to as & # 8220Persia ”) and is actually milder than other Indian curries - so if you’re not too keen on spicy dishes, this is a great option!

As a result of the slow-cooking, lamb lovers will appreciate the tenderness of the meat & # 8212 “slow” as in one hour, making preparing a delicious meal like this on a weeknight still achievable. As always, to ensure the lamb is most flavorful and tender, be sure to buy it from a reputable butcher who you trust.

This simplified version of Rogan Josh features eggplant, tomatoes, creamy yogurt, a store-bought prepared sauce for flavor, and fresh citrusy lime to brighten up an otherwise hearty dish. For an even richer sauce, coconut milk can easily take the place of yogurt.

For this recipe in place of the curry sauce you can also use rogan josh curry paste & # 8212 just use 2 tablespoons plus 1 tablespoon tomato puree. The result is less saucy, but just as tasty.

I like to serve this with wholegrain basmati rice. It’s remarkably simple to prepare - and perfect every time! All you need to do is put the rice in a pot of water (it's cooked in lots of water just like potatoes), stir, then cover and turn the heat to low and simmer it for 25 minutes, then drain in a colander and allow it to stand for 5 minutes before fluffing with a fork. Voila! Couldn’t be easier!

This dish takes a little more than an hour to prepare, so plan accordingly.

How to Make Vegetarian Rogan Josh

This veggie curry takes around 45 minutes to make in one pan if using pre-cooked black lentils. Full instructions are in my recipe card below, but briefly, here's the deal:

  • Begin by cutting the aubergine into large chunks and frying in oil until browned
  • Next, cut the onion in half. Chop one half into thick slices and dice the other half. Fry until soft
  • Deseed and slice the peppers and fry for several minutes before adding the eggplant back into the pan
  • Peel the garlic cloves and ginger. Chop roughly and blitz along with the tomato puree and water using a stick blender

  • Add the spices to the pan, stir and cook until aromatic then add the liquid and black lentils
  • Simmer for 30 minutes, stirring occasionally to prevent sticking. Add a little more water if the sauce gets too thick
  • Once cooked, stir through fresh coriander & yoghurt, then serve with rice or naan bread

Lamb Rogan Josh - Indian Kashmiri Mutton (Lamb) Curry

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Boneless Lamb slow cooked with yogurt and traditional Indian warm spices. This lamb curry is popular by name of Mutton (lamb or goat meat) Rogan Josh, from Jammu and Kashmir region of India. Today, I'm sharing with you my take on Lamb Rogan Josh, cooked in slow cooker for an easy Indian Lamb Dinner at home! (Also including Pressure Cooker cooking instructions.)

Vishal is one lamb-fanatic in my home. Any day, he will love the dinner even MORE (with extra demand for Naan bread), if lamb curry is on the menu. If curry happens to be Lamb Rogan Josh? then I know I will have zero leftovers the next day.

You know, these days I'm on a mission to convert all of my favorite Dinner Curries to slow cooker recipes. Like Slow Cooker Butter Chicken which I shared last week. Most meat curries are cooked for sometime to develop depth of flavor. Hence, slow cooker fits right in the recipe. However, In India homes, pressure cooker is used to ready every curry under 1 hour. Hence, I have included both cooking methods, in instructions, for you.

Especially lamb is tough meat that needs slow cooking or pressure cooking, depending upon time availability. What I like about slow cooking is - lamb comes out so tender that it almost melts in mouth.

As spicy as this looks, Lamb Rogan Josh is actually not very hot spicy and is perfectly suitable for Western taste palate. In other words, this curry has lush red color due to use of Degi Mirch or Kashmiri Mirch (without seeds) which gives it a signature red (Rogan) color. However, the flavor is mild with beautiful aroma of spices rather than heat of chilies.

The key to making an authentic Rogan Josh is in blend of whole spices, that’s what give this curry it’s unique taste. Rest of ingredients are pretty basic to any classic North Indian curry. Also, when I'm out of or not in the mood to use whole spices (mostly former than later), I use Garam Masala instead of whole spices listed in ingredients below. Garam Masala will not replace all flavors that Whole Spices add to this curry, but it certainly gets very close. Always better than never trying lamb rogan josh for not having all spices. Isn't it?

While cooking in slow cooker, it is very important that you don't add a lot of liquid in this curry. Slow cooker really don't need a lot of liquid for cooking. In fact, if you add a lot of liquid, curry will end-up with a very soupy gravy. On the other hand, in pressure cooker, some extra liquid is totally okay. You will always have the option to crank-up heat after opening cooker and simmering-away extra liquid, if any.

On the other hand, if you think curry is too thick or too intense at the end of either cooking method, feel free to add some extra water to thin the gravy. Just remember to taste and adjust seasonings at the end. Oh - and one other thing, don’t forget to cut potatoes a little thicker when using in slow cooker, otherwise these just melt away while the lamb cooks. By the time lamb finish cooking, potatoes will be very soft. If cut right size (big pieces) these will still have some texture.

Today, I have given you one more reason to use your slow cooker! Grab some lamb and spices and put your slow cooker to work coming weekend. Enjoy!

A number of origins of the name have been suggested. Roughan means "clarified butter" [3] or "oil" in Persian and Urdu, while juš (alternatively romanized Joshua) means to "stew" or "braise" [4] and ultimately derives from the verb jušidan meaning "to boil". Rogan josh, by this definition, may mean "stewed in ghee". [4]

An alternative etymology is that the name derives from either the Urdu word roghan (Urdu: روغن), "brown" or "red", [2] or the Kashmiri roghan, "red", [5] along with the word either for "meat", (gošt) often romanized as "rogan ghosht" or "gosht", [6] or a word meaning "juice", giving possible meanings of "red meat" or "red juice". [7] The exact etymology remains uncertain as both "rogan josh" and "rogan ghosht" are used to refer to the dish and it is unclear which of the names is the original. [6]

Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multicourse meal (the wazwan). The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude. [3]

Rogan josh consists of pieces of lamb or mutton braised with a gravy flavored with garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, and cinnamon), and in some versions incorporating onions or yogurt. [8] After initial braising, the dish may be finished using the dampokhtak slow cooking technique. [9] Its characteristic deep red color traditionally comes from dried flowers or root of Alkanna tinctoria (ratan jot) [7] and from liberal amounts of dried, deseeded Kashmiri chilies (lal mirch). These chilies, whose flavor approximates that of paprika, are considerably milder than the typical dried cayenne pepper of Indian cuisine. The recipe's spice emphasizes aroma rather than heat. Saffron is also part of some traditional recipes.

There are significant differences in preparation between the Hindu and Muslim dishes in Kashmir: Muslims use praan, a local form of shallot, and petals of Mavala, the cockscomb flower, for coloring (and for its supposed "cooling" effect) [8] Hindus eschew these, along with garlic and onions, but may add yogurt to give additional body and flavor. [8]

While the traditional preparation uses whole dried chilies that are de-seeded, soaked in water, and ground to a paste, non-traditional shortcuts use either Kashmiri chili powder (available in Indian stores) or a mixture of paprika (predominantly) and cayenne pepper , adjusted to taste. (Madhur Jaffrey's recipe [10] calls for a 4: 1 ratio of paprika to cayenne.) An updated version served in Sanjeev Kapoor's restaurants uses white and black cardamom, anise, and bay leaves. [11]

Many western interpretations of the dish add tomatoes to the sauce. This is especially common with ready-made pour-over cooking sauces to the point where the dish may be considered tomato-based. The authenticity of including tomatoes is disputed: some authors state that tomatoes are not part of the traditional dish or of traditional Indian cuisine and should not be included. [12] However, other authors have specifically referred to rogan josh as a dish based around meat and tomatoes, [13] while others have identified tomatoes with a Punjabi version of the dish as opposed to a Kashmiri one. [14]

In India, rogan josh is often made with goat instead of mutton, due to its wider availability. There is a variety with beef as well, brisket being preferred. [15]

Rogan josh chickpea curry - India

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  • 1 clove of garlic
  • 130 g chopped onion
  • 15 g of sunflower oil
  • 350 g of tomatoes in quarters
  • 1 tablet of vegetable broth
  • 50 - 70 g of rogan josh curry paste (see basic recipe)
  • 25 g of concentrated tomato
  • 2 dried kaffir lime leaves
  • 1 pinch of salt
  • 25 g of lime juice
  • 400 g of cooked chickpeas (canned), rinsed and drained

Top pairings

If you & rsquore wondering which wine to pair with curry, you & rsquore not alone. There are probably more opinions about the matter than there are types of curry from & ldquowine is never a good idea * to * any wine you like *.

3 tips to bear in mind when you're pairing wine and curry

There are three things to think about

* How hot the curry is. Clearly it & rsquos easier to match wine with a mild curry than a searingly hot one.

* How many other dishes you & rsquore serving and how hot they are. It & rsquos easier, in other words, to think about a wine that will go with the whole meal rather than one element of it.

* and what type of curry you & rsquore talking about - Thai and Malay curries, for example are different from Indian curries with their warmer spices. And home-made curries tend to be hotter and pokier than shop-bought ones or ones made from a bought curry sauce.

What you need with curry - and this is why cold lager and lassi work so well - is a refreshing contrast to the heat of the food. A touch of sweetness helps, particularly with hotter curries and green curries as does a fresh, palate-cleansing acidity.

What doesn & rsquot work so well - in my opinion at least - is tannin and high alcohol which can emphasize and unbalance the spice in a curry. So although ripe fruity reds can work - especially with meaty curries like rogan josh - you don & rsquot really want a 15% oaky monster.

It & rsquos also worth bearing in mind that many Indian restaurants don & rsquot have brilliant wine lists so it & rsquos a question of what will work best rather than what & rsquos ideal. Here are 5 good all-rounders that I think do the job.

A fruity ros & eacute

This style of wine has consistently come out best in the tastings I & rsquove done for the What Food, What Wine? competition in the past. Make it a strong fruity style, not a wimpy one though so think Spain, Portugal or South America rather than Provence.

Off-dry riesling

Certainly with chicken, fish and vegetable curries, if not with very meaty ones or ones with a powerful tomato sauce. German, Austrian, Australian and New Zealand rieslings would all do the trick.

This specialty of Alsace - also found in New Zealand and Oregon - has a particular affinity with Thai green curries but pairs well with mild to medium-hot Indian curries too

Other aromatic whites

Such as fragrant Hungarian whites, dry Muscat, Sylvaner / Silvaner and Torrontes from Argentina

Yes, chardonnay! Particularly fruity styles or blends with grapes such as semillon, chenin and colombard. Good with mild, creamy or buttery curries, especially with chicken. (Viognier is good with this sort of curry too.)

And if I were to pick a red. . .?

I & rsquoll probably go for a juicy, fruity but not too oaky Shiraz or a Chilean Carmen & egravere (similar to a Merlot which would also work well). Pinotage is surprisingly good match with hotter curries and rioja crianza or reserva for rogan josh.

Incidentally you may find Gewurztraminer an odd omission from my top 5 as it & rsquos often paired with curry but it can easily overpower milder curries. Great with a spicy duck curry though

Image & copy Joe Gough @ fotolia.com

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Quick Shrimp Rogan Josht with Saffron Basmati Rice

One evening we were walking back to our shelter when it started to rain. At first it was a light rain, then the monsoons moved in. We had a little over a mile to walk with no signs of the rain letting up, so we trudged forward.

The uneven dirt road was turning to mud. We tried to stay on the higher areas, jumping from one bump to another when necessary. Ahead was a river, of sorts, flowing across the road, so I started looking for a series of bumps and high ground to cross over.

We jumped across several mounds, when I looked down and saw something move. It appeared to be a lobster & # 8230 In central India ?!

I moved a little forward to get a better look and discovered the largest scorpion I have ever seen, or heard of for that matter. We were in a hurry to get home, but we all had to stop, and stare in wonder at this massive creature.

The largest recorded scorpion in history is 9 inches long. Yet I promised you, the one my friends and I saw that day, stranded on a dirt mound, was at least 11 inches.

Fierce and poised, ready to strike, I know he was as mortified as we were! Clearly, we chose another mound to cross the watery road and headed home with his image forever etched in our minds.

Village life meant cooking our own meals from our street-market findings. We experimented with different unknown grains, rice, veggies and legumes. We ate lots of fresh eggs. The village we lived in was primarily made up of a caste that was vegetarian, so meat was hard to come by.

We made friends with the local school teacher, Shanti, and she offered to teach us how to prepare several dishes. The next day Shanti and her sister road up on their moped. She had a look around our living quarters, an old rundown building with no plumbing or electricity, then set off to find three rocks of equal size. She placed the three basketball-sized rocks in a triangle, then piled sticks in between and topped the rocks with a large kettle. I was utterly amazed!

We had been cooking on a tiny camping stove for a month, yet she set up a better stove in 5 minutes. Best of all, Shanti brought meat! Lamb. Mutton actually, or old sheep as she called it.

That was the day I learned about curries. Really learned, not just ordered or tasted, but understood.

Curries take time, patience, and focus. They require a myriad of fragrant spices, carefully layered at different times, slow-cooked for hours. We tended to the curry and talked all throughout the afternoon. At 19, I had no idea & # 8220curry & # 8221 wasn & # 8217t it & # 8217s own spice!

Curry powder, as we know it, is simply a blend of popular Asian spices used in India. Shanti also informed me that Indian cuisine has a certain methodology, not so different from that of french cuisine. There are absolutes. Rules to be followed & # 8230rights and wrongs.

Many dishes have been prepared the same way for hundreds, and in some cases thousands, of years. To change them is a travesty.

Shanti taught us to make a Northern dish called Rogan Josht. A spicy, creamy, tomato based curry with bite-size morsels of tender lamb (mutton) and yogurt. I have worked hard to replicate her dish at home and have made it many times. But I & # 8217ve also done something else & # 8230 Here comes the sacrilege!

Lamb Rogan Josht is amazing, but it takes time and meticulous attention to something I don't always have when cooking dinner at the end of a long day.

I have, against better judgment, tinkered with my best Rogan Josht recipe to make a & # 8220quickie & # 8221 version. This curry is for nights when you crave Indian food, but don't get home until 6 pm or later. You could actually walk in the house at 6, change into your comfy clothes, and have dinner ready shortly before 7 pm!

Is it Shanti & # 8217s Rogan Josht? No, but our Quick Shrimp Rogan Josht with Saffron Basmati Rice recipe is pretty darn good!

The first thing I had to do was change the protein. Lamb just takes so long to reach a tender, fall-apart texture. So I use chicken breast, or in this case shrimp.

The second thing I did is add the spices at once instead of layering them I & # 8217ve had to alter the measurements a bit to achieve a similar flavor, but it works.

Third, I simmer the spices in less water over a shorter amount of time. Let me repeat, this is not an authentic recipe, but I truly think you will be pleased with the results! My family loves this Quick Shrimp Rogan Josht with Saffron Basmati Rice and the kids actually prefer the shrimp to lamb.

I & # 8217ll never forget the day I learned about real Indian cooking. And I pray for forgiveness when I make my quickie recipe!

Where are the women?

Sheila Dillon asks whey there aren & # 039t more women chefs in our South Asian restaurants.

What makes chillis hot?

The science behind what makes chillis hot.


Pasanda is another curry derived from a dish served in the court of the Mughal emperors. The Urdu word pasande translates as favorite, which refers to the prime cut of meat that would have traditionally been used. In UK curry houses today, the pasanda is a pale yellow, mild (and often sweet) curry that contains cream or coconut milk, and ground almonds or cashews.


This dish is all about the vessel it & rsquos cooked and served in. The word puddle is found in Urdu, Hindi and Bengali, and means bucket, although it is more of a thin steel or iron wok. Meat and vegetables & ndash like onions, spinach, potato, and mushrooms & ndash are cooked up quickly over a high heat, much like a stir-fry. The Brummies are claiming this one as their own, with the dish emerging out of Birmingham in the early 1970s.


The name bhuna again refers to the style in which the curry meat is cooked. In Urdu, bhunna means to be fried. The dish, which originates from Bengal, is typically prepared by frying lots of spices at a high temperature. The meat is then added, and simmers away in its own juices. The result is a thick, intensely flavored sauce. The dish is often served with green pepper and sliced ​​onions.


The name of this dish, which originated from Hyderabad, translates as double onion. It & rsquos probably no surprise then to hear that it & rsquos prepared with large amounts of the vegetable, which is used at two stages of the cooking process & ndash both in the sauce and as a garnish. A sour note is another key element of this curry, which normally comes in the form of a large squeeze of lemon.


A dhansak is made by cooking meat or prawns with a mixture of lentils and vegetables. And because the British seem to love all things sweet, the UK version often contains pineapple. Well, if it works on a pizza & hellip