Indian · main
Rogan Josh
Rogan Josh reads umami 5.2, warm spice 5.2 and floral 3.8 on Palate's 0–10 flavor X-ray — a Indian main, about 1 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.8 / 10
- Sweet & Fruity — 2.5 / 10
- Sour & Bright — 2.8 / 10
- Bitter & Earthy — 2.3 / 10
- Rich & Fat — 3.9 / 10
- Aromatic & Spice — 6.1 / 10
The measured notes (of 18)
Umami 5.2 · Warm Spice 5.2 · Floral 3.8 · Allium 3.8 · Richness 3.6 · Heat 3.3 · Funk & Ferment 3.2 · Salinity 2.8 · Sourness 2.6 · Sweetness 2.2 · Earthy 2.1 · Herbaceous 1.6 · Bitterness 1.2 · Nutty 1.1 · Fruity 0.9 · Citrus 0.6
What's in it (12)
- 2 lbs bone-in lamb
- 1/2 cup yogurt
- 2 medium onions, sliced
- 2 tsp Kashmiri red chili powder
- 1 tsp ginger powder
- 1 tsp fennel powder
- 4 cloves
- 4 cardamom pods
- 2 bay leaves
- 3 tbsp mustard oil
- 1/4 tsp asafoetida
- salt to taste
Time & effort: about 1 hr (25 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 257.2 kcal, 17.3 g protein, 14.1 g fat, 18.8 g carbs
Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Brown lamb pieces in hot mustard oil with whole spices and asafoetida.
- Add whisked yogurt and ground spices, stirring constantly to prevent curdling.
- Cover and braise on low heat until lamb is tender and the oil separates in a deep-red sauce.
- Serve with steamed rice or roti.
Dishes with a similar flavor shape
- Rogan Josh with Praan and Ratanjot — Indian · Kashmir
- Kosha Mangsho (Slow-Bhuna Goat) — Indian · Bengal
- Vegetable Biryani — Indian
- Classic Home-Style Chicken Curry — Indian
- Tamatiebredie (Cape Tomato Bredie) — South African · Cape Malay
Keep reading: what umami, warm spice, floral mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.