Rogan Josh

Rogan Josh is an aromatic and rich Kashmiri dish with a Persian origin.  The dish has a tomato base and best served with naan to scoop up the gravy.  Here’s my recipe for cooking it at home.  This recipe is for 2 people.



500 grams of meat, cubed – traditionally you would use lamb for the dish, but I’ve used beef as it’s all I had on hand at the time.  Mutton, hogget and even venison can be used.
4 green cardamom pods
2cm stick of cinnamon
1 tsp turmeric
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
3 cloves of garlic, minced
2 cm knob of ginger, minced
2 large tomatoes, cut into thin segments
1 medium onion, minced
1 cup of tomato passata (unflavoured, crushed tomatoes – using 2/3 cup of tomato puree or 4 tbsp of tomato paste mixed into 1 cup of water can also work, if you can’t get your hands on passata)
2 tbsp of plain yoghurt
4 tbsp of vegetable oil for cooking


Start by covering your meat with the yoghurt – this breaks down the meat and makes it more tender.  Leave for at least a couple of hours, but overnight is best.  To get a richer flavour, you can add some ground cumin  to the yoghurt and meat.


Start frying your onions and whole spices in the oil over a medium heat – allow the onions to go translucent.  I’m cooking everything in my pressure cooker, but it can equally be done on the stovetop.


Add the ground spices and tomatoes and mix into a spice mix.  Cook for about 4 minutes to get all the spices infused in to the onions.


Add in your passata/puree/water & tomato paste – add in a little extra water if the mixture feels dry – it should be a decent gravy, but not too thin.


Time to throw in your meat and yoghurt.  You can also add in some bayleaves at this point, if you want an earthier flavour.


Pressure cook at a medium/high temperature for 10 mins or leave to cook on the stovetop on a medium heat for 40 mins.  If you’re cooking on the stovetop, then make sure the mix doesn’t dry out and keep topping up with a little water.


Pressure cooking leaves the meat beautifully tender, very quickly but one of the negatives of pressure cooking is that it can leave the sauce a little thin.  Keep cooking, uncovered, to thicken the sauce – the lower the heat and longer the cooking time, the richer the sauce will become.  A Rogan Josh cooked slowly overnight is AMAZING, but it’s rare that people have time for this.


Serve with basmati and naan.  Enjoy!


9 responses to “Rogan Josh

    • Dang, sounds good. Might have to head to Itaewon next wkeneed to find a shop with those spices and cook myself a fine curry. Incidentally I had a rather good Lamb Boti Masala in Myeongdong last night with Kingfisher the best indian beer for curry.

  1. How abou putting iit in a slow cooker/crockpot after you’re done with the pressure cooking?

  2. I do love the manner in which you have psenerted this specific concern and it does give me some fodder for consideration. Nonetheless, from just what I have observed, I just wish as the actual comments pile on that men and women continue to be on issue and in no way embark upon a soap box associated with the news du jour. All the same, thank you for this fantastic piece and even though I do not necessarily agree with it in totality, I regard your point of view.

  3. In terms of cooking, I always shy away from Indian food even though it’s my all time favorite. I could never get the ratio of spice right in any dish. But I followed your recipe of Rogan Josh last night and boy oh boy was it great! Finally my apartment smells like the Indian restaurant I frequent. Thank you so much for posting this! Please keep up with the good work. I shall cook more Indian food from now on!

  4. I made this recipe yesterday and it was fabulous. The flavour and aroma is everything I expect in a Rogan Josh. Not only was it great but it was really easy to prepare with very little “hands on” time.

    I used 550 g of goat shoulder (some call goat “mutton”) chopped into small pieces, leaving all the bone in. I marinated the goat in the yoghurt overnight for around 14 hours. In hindsight I should have used more goat because the bones aren’t edible (obviously), so I was a little short on meat in the end.

    I started in a frying pan then moved everything to a slow cooker where it cooked at around 80 C for about 6 hours. Most of the meat was very tender, but some parts were a little chewy so I will cook for another couple of hours next time I use the same cut of goat.

    10/10, I’ll make this again.

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