Rogan Josh

also called roghan josh · rogan gosht · lamb rogan josh · kashmiri lamb curry

The table

2 1/2 lb(1.1 kg; cut in 2-in pieces, bone in if you can get it)lamb shouldersear 10 min in batches, until browned all overfry 1 min, until the cardamom swellsstir in the slaked chile, off the heatwhisk in a spoonful at a time, 5 minbraise 1 hr 30 min, covered, until it gives to a spoon
3 Tbs(42 g)ghee
2 Tbs(30 mL; heated to smoking first, then cooled)mustard oil
2 pods(cracked)black cardamom
4 podsgreen cardamom
4cloves
1bay leaf
1 stick(2-in piece)cinnamon
2 TbsKashmiri chile powder
1/4 cup(60 mL)water
1 cup(240 g; whisked smooth)thick yogurt
1 Tbsground fennel
2 tspground dried ginger
1/4 tspasafoetida
2 tspkosher salt
1 cup(240 mL)water
There is no onion and no tomato in this which is the whole point of it and what makes it taste of nothing else on the list — fennel dried ginger and asafoetida do the work instead the Kashmiri Pandit way. It is a lamb dish; chicken rogan josh exists on English boards and is a concession. Rogan is the fat that rises red at the end josh is the heat it was cooked
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

1sear 10 min in batches, until browned all over

2fry 1 min, until the cardamom swells

goes in with what step 1 made

3stir in the slaked chile, off the heat

goes in with what step 2 made

4whisk in a spoonful at a time, 5 min

goes in with what step 3 made

5braise 1 hr 30 min, covered, until it gives to a spoon

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 46 mintwo waits that overlap count once
Needs you
16 minof the steps that give a time

One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 2 hr 30 min.

  1. sear 10 min in batches, until browned all over

    10 minneeds youfrom the start

  2. fry 1 min, until the cardamom swells

    1 minneeds you10 min in

  3. stir in the slaked chile, off the heat

    not timed11 min in

  4. whisk in a spoonful at a time, 5 min

    5 minneeds you11 min in

  5. braise 1 hr 30 min, covered, until it gives to a spoon

    1 hr 30 minwalk away16 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need heavy pot

Goes with

See how it is written
>> title: Rogan Josh
>> category: Stews & Braises
>> tags: lamb, kashmiri, yogurt, chiles, curry
>> counters: Curry House
>> aka: roghan josh, rogan gosht, lamb rogan josh, kashmiri lamb curry
>> pairs-with: pilau-rice, chapati, raita
>> servings: 6
>> time: 2 hr 30 min
>> step.1: sear 10 min in batches, until browned all over
>> step.2: fry 1 min, until the cardamom swells
>> step.3: stir in the slaked chile, off the heat
>> step.4: whisk in a spoonful at a time, 5 min
>> step.5: braise 1 hr 30 min, covered, until it gives to a spoon

Sear @lamb shoulder{2 1/2%lb}(1.1 kg; cut in 2-in pieces, bone in if you can get it) in @ghee{3%Tbs}(42 g) and @mustard oil{2%Tbs}(30 mL; heated to smoking first, then cooled) in a #heavy pot{} ~sear{10%min}, in two batches so the pieces brown rather than steam.

Fry @black cardamom{2%pods}(cracked), @green cardamom{4%pods}, @cloves{4}, @bay leaf{1} and @cinnamon{1%stick}(2-in piece) in @&(~1)seared lamb{} ~fry{1%min}.

Stir @Kashmiri chile powder{2%Tbs} slaked in @water{1/4%cup}(60 mL) into @&(~1)lamb and whole spice{} off the heat. Kashmiri chile is a colour and barely a heat — this is where the red comes from, and dropping it into dry fat on the flame turns it brown and bitter in about four seconds.

Whisk @thick yogurt{1%cup}(240 g; whisked smooth) into @&(~1)pot{} a spoonful at a time over low heat ~stir{5%min}, waiting for each to be taken up before the next goes in, so it never breaks.

Braise @&(~1)lamb{} with @ground fennel{1%Tbs}, @ground dried ginger{2%tsp}, @asafoetida{1/4%tsp}, @kosher salt{2%tsp} and @water{1%cup}(240 mL) covered ~simmer{90%min}, until the meat gives to the side of a spoon and the fat has come up red on top.

There is no onion and no tomato in this, which is the whole point of it and what makes it taste of nothing else on the list — fennel, dried ginger and asafoetida do the work instead, the Kashmiri Pandit way. It is a lamb dish; chicken rogan josh exists on English boards and is a concession. Rogan is the fat that rises red at the end, and josh is the heat it was cooked at.