Tuesday, March 1, 2011

Roghan Josh / Roghan Gosh / Kashmiri Lamb Curry

Hi everyone!...how is everyone holding up!?...So whats new out here??:))
India made the match a tie...I know old news...not that I watched the match tooo!, But my hubby and his friend religiously and faithfully did and gave me all the updates! So it was a fun match after all!

Roghan Gosh is a very popular Mutton or Lamb curry found on many Indian restaurants all across America and India too. Its a dish traditionally from the Himalayan region.
I ate it couple of times in the restaurant and always liked it. always remember to eat meat dishes only at good places, not everyone makes it that good...if you understand what I mean!
I saw this recipe in a cookbook at my friend's place. The recipe seemed so easy. I immediately burrowed it and made this dish on Sunday! It came out perfect and creamy.
The only thing I adjusted was the amount of spice, cos it wasn't that spicy enough for me and I love spicy stuff. More so even when its a non-veg dish.

This dish can be made with mutton, that's goat or with lamb. I made it with lamb, as that is easily accessible to me.
Remember to adjust spice according to your needs.
The recipe is the same as is in the book. The small things I changed are explained in ().
This recipe is from the cookbook INDIAN - a culinary journey of discovery - by Mridula Baljekar.


2-3 tbsp oil (recipe asks for 4)
1 large onion, chopped roughly
2 tbsp ginger garlic paste (recipe asks for 2in  piece of ginger and 5 garlic cloves)
3-4 green chillies (recipe doesn't ask for it)
3 large tomatoes chopped (recipe asks for 14 oz canned tomatoes)
3 cardamom pods
2 bay leaves
1 tbsp ground coriander
1 tsp turmeric powder (or less)
1 tsp chilli powder ( I used nearly 3 tsp)
1 - 2 lbs of lamb, cut into small pieces
2/3 cup yogurt
1 tsp gram flour, besan, chick pea flour
salt to taste
2-4 tbsp tomato puree (recipe asks for 1 tbsp tomato paste)
1/2 cup warm water (or more)
1 tsp ghee, clarified unsalted butter or unsalted butter
1 tsp garam masala
1/2 tsp ground nutmeg
2 tbsp chopped coriander leaves for garnish


Heat about a tbsp of oil in a pan on medium heat.
Add the onion, green chillies and ginger garlic paste and saute for 3-4 minutes, till just turning brown.
Remove from heat and by draining as much oil as possible, transfer to a grinder or blender or food processor along with the tomatoes. Puree it with no additional water.
Turn the heat to low and in the same pan, with another tbsp of oil, add the cardamom pods, bay leaves. Saute till slightly turning brown.
Add the ground coriander, turmeric and chilli powder. Saute for a minute.
Add the tomato and onion puree to the pan and raise the heat to medium and cook until oil separates from the gravy. Turn the heat to low at this point and continue cooking for another 2-3 minutes.
Add the lamb and increase the heat a bit. Cook until the meat changes its color.
Whisk yogurt and gram flour together in bowl until smooth.
Reduce the heat and add in the yogurt paste 2 tbsp at a time and incorporate well into the gravy.
Add salt and tomato puree (or paste). Reduce heat, cover and continue cooking for about 20-30 min, stirring occasionally.
Add the water and bring it to a low simmer. Re-cover and continue cooking for another 20 minutes or till the meat is tender.
Melt the ghee in a small pan on low heat.
Add the garam masala and nutmeg, saute for about 30 seconds. Pour this over the curry. By now all the gravy should have thickened.
Stir in half of the chopped coriander leaves. Garnish with rest when removed from heat.
Serve hot with naan or rice. I served with a simple vegetable fried rice.

Sending this to Bookmarked Recipes- Tuesdays hosted by Aipi and Priya.


  1. yummy n tempting curry smitha.. making me hungry here

  2. Love the flavours bursting from the pics... its beautiful and spicy... :D

  3. Roghan Josh is one of my favorite mutton curry. Your curry looks totally yummy, would love to dip my bread into it right now, ah! Beautiful pictures too.

  4. Woww thats a marvellous mutton curry, fingerlicking curry for the sure,am hungry now..

  5. love the texture of the curry!

  6. This lamb curry looks splendid! Love the color..so vibrant! And such a warming dish for the cold weather!

  7. My favourite mutton curry.Looks gorgeous

  8. dats an awesome looking curry ......i love it ...a must try bookmarking it

  9. Now you are killing me, i can absolutely live on lamb curry and rice for the rest of my life. Love the color, Ohoooooh !!

  10. Im drooling! Its so much appealing!

  11. What a gorgeous n exotic looking dish dear..great color n flavors!
    Your pics are vibrant n crisp too :)

    US Masala

  12. Curry looks spicy and delicious.. love the color of it.. drool worthy dish.

    Aaha Oho

  13. Wow what a fabulous looking platter.. simply delicious.

  14. Hi ..first time here and loved your blog.
    Liked your poha recipe ( am going to make my poha right now actually ) and this rogan josh looks just perfect.

  15. Smitha, Thanks for connecting this to bookmarked recipes event. But, I am sorry, we don't accept meat dishes. It has to be a vegetarian dish only.

  16. yummy and tempting curry...wonderful pics !!

  17. Awesome and yummy curry....

    Many thanks Smitha,for participating in my HRH event. Please collect the participation award.

    HRH - Rickeflakes Event Roundup!!!

  18. I will definitely make this dish. I will probably leave out the red pepper flakes though.

  19. I dont like the lamb i get here, not that it is bad i always moan it is not same as in India.
    Maybe I will try to make this with chicken instead as it looks so so yumm.

  20. oh my..oh my!!!! my favorite..looks absolutely delicious...

  21. color..so vibrant and superb combo...new Here

  22. absolutely delightful recipe! josh is really josh and the one i tried reads diff from this. i like this. my queries: 1-2 lbs mutton. do you mean anything between 1 and 2. how much did you have?
    3 large tomatoes and the puree...wont it be tangy? i love tomato only tht it shdn't lend the tangy taste to the curry. pl help me here.

  23. made it. very nice. skipped the tomato puree. still slightly tangy. curd was sourless and used only three medium tomatoes for a lil over a kg mutton. will keep tomatoes under control next time. thank you!


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