Roger's Rohanjosh Recipe

Average Rating:

Categories: Beef, Indian, Lamb, Main Dish, Mediterranean, Middle Eastern

Submitted By: Roger from Chicago.

Roger's Rohanjosh Notes

I found a recipe for a Kashmiri dish called Rohanjosh in Sudha Koul's "Curries Without Worries." I found that after adapting it for my family's tastes (i.e., using beef instead of lamb and altering the spice combinations and other ingredients), my family and friends constantly request it. Indeed, a friend of mine back home in Georgia (I live in Illinois now) constantly reminisces about this dish which I serve with lots of steaming-hot, white basmati rice. I have even submitted it to the Georgia Cattleman's Association of which my dad is a member!

Serves / Yields

4 hungry folks

Preparation Instructions

Heat vegetable oil on high until smoking and add sliced onions. Cook them until they are soft. Add beef, and cook until all liquid is evaporated and beef is seared on all sides of cubes.

Mix yogurt with ground fennel seed and ground ginger, and add to beef. Once again, cook until all the liquid is gone and the yogurt is thick, creamy and adheres to the beef (I find this dish works best with a nonstick pan).

Remove from heat, and stir in the cayenne pepper until a rich red color develops. Put pan back on heat and add salt and remaining spices. Turn heat to low, cover and simmer for 2 hours until beef is very tender.

Helpful Hints

A little bit goes a long way, but it's so good that it will be hard to stop with a small serving.
Though you think this will be unbearably hot, it's not. Yogurt's enzymes literally disintegrate a good deal of the capsaicin in the cayenne which causes the heat. What you're left with is a vibrant red color and a pleasing heat that complements the spices.

Serve it with white rice (basmati is best).

This keeps very well. Oftimes in Georgia, I've made it and packed it away in smaller containers to take to work for lunches during the week.

Special Equipment

Use a heavy bottom, deep nonstick pan.

If you don't have a mortar and pestle, the fennel can be crushed with the back side of a heavy pan. Place the fennel in a zip-lock bag, and pound away on a hard surface.

Quick Shopping List

Cayenne Pepper
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.
Fennel Seeds, Whole Or Ground
Whole, in a glass shaker jar
1/2 cup shaker jar, net wt. 1.75 oz.
China "Number One" Ginger, Whole Root Or Powder
Ground, in a glass shaker jar
In a 1/2 cup shaker jar, net wt. 1.75 oz.
Vietnamese "Saigon" Cassia Cinnamon, Whole, Cracked or Ground
Ground, in a glass shaker jar
1/2 cup in shaker jar, net 2 oz.
Indian Cumin Seed, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.25 oz.
Green Cardamom, Whole Fancy Pods, Inner Seeds or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.
Cloves, Whole or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.

Submit Comment

John A G. Said:

This should be Rogan Josh, not Rohanjosh.

And the previous review is correct. Following the recipe as written, there is virtually no liquid in which to simmer this dish for 2 hours. Classic Rogan Josh typically will also have 2 chopped tomatoes added which will provide this extra liquid. I'm guessing this was on oversight on behalf of the person who submitted the recipe.

Make it Again? John A G. would not make this recipe again.

Allen S. Said:

I must have done something wrong. How can you cook down all the liquids and still "simmer" what remains? Why bother with rice when the food you put on it is dry? Our dinner was dry, overcooked, and tasteless except for the remaining heat from the cayenne. We ate half and discarded the rest. Sorry.

Make it Again? Allen S. would not make this recipe again.