Rogan Josh Curry
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
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.
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.
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.
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
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.
You can substitute for another milk like almond milk. Or only use stock. That would work too.
Rogan Josh curry
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
Nutrition Information
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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Sorry to hear that things have gotten worse and I understand your needing to share, it is troublesome when no real solution seems to be there. I sincerely hope you find one and the your Dad will enjoy his 80th birthday despite all the troubles. Big hugs of encouragement! xox
Thanks so much dear!
Thank you for sharing, Simone. It is interesting to hear how other countries deal with our aging population. My parents died in their 50’s, of cancer, so that is very young. Thank you for being so honest.
Your recipe sounds amazing! I adore curry! I’ll try it next weekend! Best to you!
O wow, that is very young indeed Debbi… I wouldn’t wish that on anyone, but truthfully; if this is the way going forward when I get older myself I seriously would like to skip that part. I’d rather be a happy 65 than a miserable 85… I just don’t see the point!
Definitely try the curry; it’s delicious!
I am so sorry to hear about your parents… When illness and old age strike, it is heartbreaking to see elderly people strugge to lead a normal life.
A fabulous curry. So many great flavors going on in that dish.
Cheers,
Rosa
Thanks Rosa. Yes, it is so sad to see that is apparently has to end this way…
I love Rogan Josh! Usually have it with lamb, and never thought to make it with pork. But I will. 😉 Sorry about your parents — that’s tough to witness, isn’t it? My mom got very frail the last few years of her life, although mentally she was fine. My father is still going fairly strong at 93, but he’s starting to decline a bit, too. It’s a bit depressing, and one feels a bit helpless. Good luck to you.