A delicious and fragrant curry is this Rogan Josh curry. This curry originally comes from the Kashmir region of India and is popular for a good reason. Ready to get into it?

Rogan Josh curry | insimoneskitchen.com

Rogan Josh Curry

Rogan Josh curry is arguably one of the more famous curries out there. Originally from India, this fragrant and delicious curry is pretty versatile and will get your taste buds singing! The dish is traditionally made with red meat. Either lamb, beef or goat.

We had some pork left in the freezer, so I chose to make this dish with pork. We did a whole30 at the time of making this dish, so the original recipe comes from the book by Mel Joulwan.

Spicemix

Essential to this dish is the spicemix that you need to make it. The first time I created a curry I used ready made ground spices and while that will work just fine there are a couple of things to keep in mind.

Make sure your spices are not old and musty. Check if they still smell if you open the containers. I’ve made the mistake once of trying to create a delicious curry but using horribly old spices. That doesn’t go so well. They need to be fresh. Even better would be to use whole spices and blend them yourself. That ensures the best possible result.

Rogan Josh curry | insimoneskitchen.com

What goes into the spicemix?

Again, traditionally a Rogan Josh curry is made with Kashmiri chilies. Since those are hard to find here the spicemix is made with more traditional (European) sources. There will be as many variations to this dish as possible. This is just one variation.

  • cloves
  • ginger
  • sweet paprika
  • chili powder
  • cinnamon
  • cumin
  • coriander
  • salt
  • cayenne pepper

Preparing the Rogan Josh Curry

For this dish I prepared in a regular Dutch oven. How long the dish needs to cook depends on the meat you use. Beef tends to take longer, but also it depends on which cut of meat you have chosen. In my case the pork took about 2 hours to break down. But make sure you check how long your meat takes.

Can I prepare the curry in an Instant pot?

You definitely can prepare the curry in an instant pot. To do this first saute the onion and the spice mix. Add the meat and sauté this for a bit. Add all the other ingredients and place into the instant pot. You can set it to slowcook for about 6 hours on medium high or you can pressure cook for about 30 minutes.

What can I use to serve the curry?

Since we were doing a whole30 at the time we opted to eat the Rogan Josh curry with cauliflower rice. You can eat it with regular rice, potato puree, celeriac puree or cauliflower puree

Can I use a ready made spice mix?

You can. In that case you can opt for something like a garam masala. However, the flavors will be very different, so depending on what outcome you want the dish to have stick to the spice mix below.

What can I substitute the coconut milk with?

You can substitute for another milk like almond milk. Or only use stock. That would work too.

Rogan Josh curry | insimoneskitchen.com
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Rogan Josh curry

Rogan Josh is a curry dish from the region of Kashmir and you can taste the beautiful combination of spices in the spiceblend. There are many variations out there and this one is from Melissa Joulwan from the book Well Fed
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 6 people

Ingredients

Spice blend

  • 1/2 tsp ground cloves
  • 3/4 tsp ground ginger
  • 2 tablespoons sweet paprika
  • 2 tsp chili powder
  • 2 tsp ground cinnamon
  • 4 tsp ground cumin
  • 4 tsp ground coriander
  • 2 tsp salt
  • 1/2 tablespoon ground cayenne pepper

Curry

  • 2 pounds lamb beef or porc
  • salt and pepper to taste
  • 1 tbsp coconut oil
  • 2 medium onions diced
  • 250 ml coconut milk
  • 300 ml water

Instructions

  • In a small bowl combine all the spices together and mix them well with a fork. Set aside. Cut the meat into chunks and season generously with salt and pepper
  • Heat the coconut oil in a Dutch oven or large pan over medium heat and add the meat in batches. Brown all over and as soon as that is done at the chopped onion to it.
  • Bake until the onion becomes soft and a little browned. Add the spicemix to the pan and stir until it becomes fragrant. This should take about 30 seconds. Make sure it doesn't burn.
  • Pour the coconut milk and the water in the pan and increase the heat to bring it to the boil. As soon as it boils, turn the heat down and put the lid on. Let it simmer for 1-2 hours or until the meat is tender.
  • Once cooked remove the lid and continue to cook to reduce the sauce somewhat.
  • Delicious with cauliflower puree or couscous
Course: Main
Cuisine: Indian
Keyword: coconut milk, lamb
Diet: Gluten free, Paleo

Nutrition Information

Calories: 565kcal, Carbohydrates: 9g, Protein: 27g, Fat: 48g, Saturated Fat: 25g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Cholesterol: 110mg, Sodium: 890mg, Potassium: 605mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1541IU, Vitamin C: 4mg, Calcium: 82mg, Iron: 6mg

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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