Rogan Josh

A featured Wine Club recipe for Cutruzzola Vineyards.
Rogan Josh


An aromatic lamb or beef dish that uses plenty of spices to flavor this succulent stew. Pair with a robust Pinot Noir to complete the meal.

Yield: 4 - 6- 6
Prep Time: 30 Minutes
Cook Time: 90 Minutes


• 2 1” cubes of fresh ginger, peeled & coarsely chopped
• 8 cloves garlic, peeled
• 1 1/2 - 2 cups water
• 10 Tbs. vegetable oil
• 2 lbs. boned meat from lamb shoulder or stewing beef (chuck) cut into 1” cubes
• 10 whole cardamom pods
• 2 bay leaves
• 6 whole cloves
• 10 whole peppercorns
• 1 1-inch stick of cinnamon
• 2 medium onions, peeled & finely chopped
• 1 tsp. ground coriander seeds
• 2 tsp. ground cumin seeds
• 4 tsp. bright red paprika mixed with 1/4-1 tsp. cayenne pepper
• 1 1/4 tsp. salt
• 6 Tbs. plain yogurt
• 1/4 tsp. garam masala
• Freshly ground black pepper


Put the ginger, garlic and 4 Tbs. water into an electric blender. Blend well until you have a smooth paste. Heat the oil in a wide, heavy pot over a med-high flame. Brown the meat cubes in several batches and set to one side.

Put in the cardamom, bay leaves, cloves, peppercorns and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on color. This just takes a few seconds. Now put in the onions. Stir and fry for about 5 min. or until the onions turn a med-brown color. Put in the ginger-garlic paste and stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds. Now put in 1 Tbs. of the yogurt. Stir and fry for about 30 seconds or until the yogurt is well blended. Add the remaining yogurt, a Tbs. at a time, in the same way. Stir and fry for another 3-4 min. Now add 1 1/4 cups of water if you are cooking the lamb and 2 cups water if you are cooking beef.

Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour (for the lamb) or 2 hours (for the beef ), until meat is tender. Every 10 min., give the meat a good stir. When meat is tender, take off the lid, turn the heat up to med., and boil away some of the liquid. You should end up with tender meat in a thick, reddish-brown sauce.

Sprinkle with garam masala and black pepper over the meat before you serve and mix them in.

Recipe sourced from Madhur Ja rey’s Indian Cooking.