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Rogan Josh: Kashmiri Red Curry with Meat Recipe

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4 from 7 reviews

Rogan Josh is a traditional Kashmiri red curry featuring tender pieces of meat simmered in a rich, aromatic blend of spices, yogurt, and clarified butter. This hearty dish combines the warmth of spices like cardamom, cloves, and cinnamon with the creaminess of yogurt, creating a deeply flavorful and comforting curry perfect for serving alongside basmati rice or light salads.

  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings

Ingredients

Meat and Fat

  • 2 tablespoons clarified butter (ghee)
  • 2 pounds boneless beef (or lamb or goat, cut into 1-inch pieces) (use 3 to 4 pounds if using bone-in pieces of meat)

Aromatics

  • 2 large onions, chopped
  • 4 to 5 large cloves garlic, minced
  • 1 tablespoon fresh grated ginger

Spices

  • 8 cardamom pods, crushed and outer pods removed
  • 2 bay leaves
  • 5 whole cloves
  • 4 teaspoons sweet paprika
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (or more to taste)

Liquids

  • 1 cup plain yogurt (plus more for serving if desired)
  • 1 cup beef stock

Garnishes and Serving Suggestions

  • Fresh cilantro (for garnish)
  • Sliced red onion (for garnish, optional)
  • Salad Shirazi (for serving, optional)
  • Basmati rice (for serving, optional)
  • Cauliflower rice (for serving, optional)

Instructions

  1. Heat Ghee and Sear Meat: Heat the ghee over medium to medium-high heat in a 5-quart pot. When it starts to ripple, sear the meat pieces on all sides until browned, about 5 minutes, to lock in flavor.
  2. Sauté Aromatics and Spice Blend: Add the chopped onions, minced garlic, and grated ginger to the pot. Cook until the onions begin to soften, about 3 to 5 minutes, stirring frequently. Stir in crushed cardamom, bay leaves, cloves, paprika, salt, coriander, cumin, cinnamon, black pepper, and cayenne pepper. Fry the spices until fragrant, about 30 seconds, stirring constantly.
  3. Add Yogurt to the Curry: Using a wooden spoon, push the beef and onions to one side of the pot. Add 2 tablespoons of yogurt to the cleared space and stir continuously until it blends smoothly into the mixture. Continue adding the yogurt in small increments in this manner until all is incorporated, ensuring the yogurt doesn’t curdle.
  4. Add Stock and Simmer: Pour in the beef stock and bring the mixture to a boil. Then cover with a lid, reduce the heat to a simmer, and cook until the meat is tender and the curry thickens, about 1 hour. Stir occasionally to prevent sticking.
  5. Finish and Season: Remove the bay leaves and whole cloves from the curry. Taste and adjust seasoning with additional salt and black pepper as desired.
  6. Garnish and Serve: Garnish the Rogan Josh with fresh cilantro and sliced red onion if using. Serve hot with Salad Shirazi and basmati rice or cauliflower rice on the side for a complete meal.

Notes

  • Using bone-in meat requires increasing the quantity to 3-4 pounds and may enhance flavor but extend cooking time slightly.
  • To prevent the yogurt from curdling, add it gradually and stir continuously as it heats.
  • Adjust cayenne pepper to taste depending on how spicy you prefer the curry.
  • For a richer flavor, clarified butter (ghee) is preferred over regular oil.
  • Salad Shirazi is an Iranian cucumber-tomato salad that pairs well to balance the richness of the curry.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Kashmiri

Find it online: https://monicarecipes.com/rogan-josh-kashmiri-red-curry-with-meat-recipe/