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Rogan Josh Recipe

Rogan Josh Ingredients

  • 1 lb Lamb, large chunks
  • 3 tsp Oil
  • 1 tsp Red Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Cinnamon
  • Pinch of Heeng
  • 2 tbsp Yogurt
  • 1/2 tsp Shonth
  • 1/2 Star Anise
  • 3 Cloves
  • 2 big Cardamom
  • 2 small Cardamom
  • Salt to taste

How to make Rogan Josh

  • Wash chunks of lamb and drain water well.
  • Now, heat oil in a pressure cooker.
  • First of all add heeng to the heated oil.
  • Then put chunks of lamb in the pressure cooker and stir well.
  • Also add clove, cinnamon, powdered big elaichi, zeera. Stir all these ingredients for few minutes.
  • After that add red chilli powder, and yogurt and fry it until yogurt changes its color.
  • Add shonth, star anise, salt and 1/2 cup of water.
  • Cover the Pressure cooker with lid and cook it for 5 minutes.
  • Turn off the stove and open pressure after the pressure has dropped.
  • If excess water is seen, then boil till desired consistency is reached.
  • To give exotic fragrance to Rogon Josh, sprinkle crushed cumin and small green elaichi on it.
  • Your delicious Rogon Josh is ready to serve.

Shahi Rogan Josh Recipe

Shahi Rogan Josh Ingredients:

Shahi Rogan Josh Recipe

  • 250 gms Minced Mutton
  • 2 meduim sized sliced Onion (Pyaj)
  • 1 tsp Garam Masala
  • 4 chopped Green chilli (Hari mirch)
  • 3 skinned and chopped Tomato (Tamatar)
  • 1 cup fresh Curd (Dahi)
  • A big pinch of Saffron (Kesar)oaked in lukewarm milk
  • 15 Cashewnut (Kaju)
  • 4 tblsp Clarified Butter (Ghee)
  • 1 ” long piece Ginger (Adrak)
  • 1 tblsp Coriander Seeds Powder (Dhania Powder)
  • 1 tblsp Turmeric (Haldi)
  • 6 Red Chillies
  • 1 tblsp Cumin Seed (Jeera)
  • 6 cloves Garlic (Lasun)

How to make Shahi Rogan Josh:

  • First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste.
  • Now heat ghee.
  • Fry onions, green chillies, tomatoes till brown and ghee begins to separate.
  • Add masala paste and simmer for 3 minutes.
  • Add keema and simmer.
  • Add beaten curd and a cup of water.
  • Cook till meat is tender and gravy is thick.
  • Add garam masala, soaked saffron and cashewnuts.
  • Cover it with a lid for few minutes.
  • Shahi Rogan Josh is ready to serve hot garnished with chopped coriander leaves.

Lamb Rogan Josh Recipe

Lamb Rogan Josh Ingredients

Lamb Rogan Josh Recipe

  • Lamb bone-less cut into 1 to 1½” cubes: 1½ pound
  • Lamb meat on bones (shank) cut about 2″ long: 1 pound
  • Ghee: ½ cup
  • Cumin seeds: ½ teaspoon
  • Chopped onions: 1½ cup
  • Garlic peeled cloves: 6
  • Ginger fresh peeled: 1″
  • Cinnamon 3″ long ¼” wide: 1 broken in to 4 pieces
  • Black Cardamom crack open the pods: 3
  • Cloves: 7
  • Black peppercorn: 8
  • Dahi (Yogurt): 1½ Cup
  • Cornstarch: 1 teaspoon
  • Degi Mirch (Paprika): 2 teaspoon
  • Ratan Jot: 2 teaspoons You may substitute it with 4 drops of red food color.
  • Ground Lal Mirch (cayenne pepper): 1 teaspoon
  • Salt: ¾ teaspoon
  • Water: 2 Cups

How to make Lamb Rogan Josh

  • Process Onions, Garlic and Ginger in a food processor to make a paste. Set aside.
  • In a heavy bottom pan, heat Ghee. Add Lamb fry till all sides are seared, and the meat is brown. Remove lamb and set aside.
  • Add cumin seeds, fry till brown about 2 minutes
  • Add Onion/Garlic/Ginger paste from step 1. Fry till most of the moisture is gone. It will start turning greenish brown. Green tinge is from chemical reactions between raw onions and raw garlic
  • Add Cinnamon, Cloves, Cardamom, and peppercorn. Fry about 2 minutes.
  • Add Lamb from step 2.
  • Turn off heat. Stir cornstarch in to Yogurt to make Yogurt stable. Add yogurt slowly to Rogan Josh. Stir well. Turn the heat back on slowly. This process will prevent yogurt from curdling. Cook till yogurt is well blended into the curry.
  • Add remaining ingredients except water. Fry about 2 minutes.
  • Add ¼ cup of water. Simmer covered on low heat. Most of the water is gone about 4 minutes. Repeat this step till all the water is used up. You should be left with tender lamb in a red colored thick gravy. If the lamb is not yet tender, add more water and repeat.
  • Lamb Rogan Josh is ready to serve

Shab Deg (Kashmiri Roghan Josh) Recipe


  • Mutton – 1 kg
  • Mince meat – 500 gm
  • Turnips – 250 gm
  • Curd – 500 gm
  • Cream – 250 gm
  • Turmeric – 1 tspn
  • Onions – 600 gm
  • Garlic – 50 gm
  • Ginger – 50 gm
  • Green cardamom – 3
  • Cumin powder – 1 tspn
  • Zeera  powder – 1 spoon
  • Red chilli powder – 1 spoon
  • Kashmiri ver – 1 pc
  • Raw papaya – 1 spoon
  • Garam masala – 1 tsp
  • Almond paste – 1 tspn
  • Lime juice – 2 tbsp
  • Saffron – 1 pinch
  • Cloves – 3
  • Cinnamon – 5
  • Pepper – half spoon
  • Kewra jal – 30 ml
  • Ghee – 500 gm
  • Salt to taste


  • Roast the turnips in a tandoor till the skin can be easily removed.
  • Peel and prick all over with a fork.
  • Grind the garlic to a paste.
  • Apply one part of this paste, turmeric, salt and half of the saffron
  • dissolved in kewra jal on the turnips and keep aside for 15 minutes.
  • Then in the ghee fry the turnips to a golden brown colour.
  • Remove and set aside.
  • In the same fat fry finely sliced onions till golden brown and crisp. set aside.
  • Grind the ginger to a paste and divide in three parts.
  • Grind clove, cinnamon to a paste.
  • To prepare the yakhni in a pan put half of the fried onions, second part of
  • garlic paste, one part of ginger paste, half of clove, cinnamon and
  • cardamom paste, half of the mutton pieces and enough water to cook the meat to a very soft texture so that it can be strained to obtain the yakhni.
  • When the meat is done, mash the pulp and extract the bones, then strain
  • through a sieve or a muslin cloth. Keep the yakhni aside.
  • Then mix the minced meat, papaya paste, second part of ginger, third part of garlic paste and remaining clove-cinnamon-green cardamom paste and ½ tsp Garam masala powder. Keep aside for 30 minutes.
  • Shape into balls or koftas approximately the size of the turnips.
  • Deep fry in the ghee and keep aside.
  • Then in the hot ghee add the remainder of the mutton pieces, fried onions, ginger-garlic paste, cumin, shahi jeera powder, chilli powder and the garam masala and fry till the meat is brown.
  • Add beaten curd, yakhni, beaten balai, almond paste, fried turnips, mutton koftas and lime juice. Stir gently.
  • Add sufficient water for a thick gravy and to cook the meat.
  • Crumble and stir the Kashmiri ver seal the lid on the deg with a flour dough and put on dum by placing some live coal on the lid and some below the deg.
  • Let it cook through the night.
  • In the morning, when you open the deg the ghee would be floating on the top.
  • Now, add the remainder of the saffron dissolved in kewra jal and serve hot.
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