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Read MoreHomemade Rogan Josh Seasoning
http://www.MelJoulwan.com/2011/05/24/homemade-rogan-josh-seasoning/
Ever since I discovered rogan josh a few years ago – and stopped confusing the spice blend with actor Seth Rogan and singer Josh Groban – I’ve been held hostage by my need for rogan josh. Originally devoted to Penzeys, I had a recent flirtation with the Savory Spice Shop… and both blends are definitely worth the 2-hour simmer time.
But last week, when I pulled 3 lbs. of lamb cubes out of the fridge and reached into my spice cabinet, I realized with horror (horror!) that the jar labeled ROGAN JOSH was empty.
Yeah, I don’t know how that could happen either.
When I recovered my composure, I read a few recipes online and cobbled together my own rogan josh spice blend.
I’m ridiculously pleased with myself. Because this is now my favorite version of rogan josh. Hope you like it, too!
Homemade Rogan Josh Seasoning
* This makes a jelly-jar full so you won’t run out at an inconvenient time and experience a devastating rogan josh emergency! With spice blends you an always cut in half or double, as needed.
Ingredients:
1 teaspoon cardamom
1 teaspoon cloves
3/4 teaspoon ginger powder
4 tablespoons paprika
1 tablespoon + 1 teaspoon chili powder
1 tablespoon + 1 teaspoon cinnamon
2 tablespoons + 2 teaspoon cumin
2 tablespoons + 2 teaspoon coriander
1 tablespoon + 1 teaspoon salt
cayenne: 1 teaspoon for very mild, 2 teaspoons for medium, 1 tablespoon for hot-ish
Directions:
1
Measure spices with generosity or stinginess as you see fit. My cumin measurements were rounded (of course!), and I tend to be heavy-handed with the cayenne, but I carefully leveled the ginger. Note: if you use 1 teaspoon of cayenne, it’s VERY mild… almost gravy-like without a bite. You can always add more cayenne later, so use your judgment.
2
Place spices in a medium-sized bowl and mix with a fork until uniformly blended. Store in an air-tight container.
3
Use 1-2 tablespoons per 1 lb. of lamb or beef. Here’s my original recipe for paleo rogan josh curry – just replace the Penzeys or Savory Spice Shop blend with yours. That you made. With your own two hands. ‘Cause you’re awesome.
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Try this link instead: http://www.theclothesmakethegirl.com/2010/07/13/paleo-rogan-josh/
Your original post also mentions aniseed and fennel. I’m tempted but I’m really unsure of how much to use. Maybe I should just add it to the stew and see how it fares.
Go for it! You might want to start with a low quantity… maybe a teaspoon of each, since they’re strong, like cloves. Let me know how it turns out!
i love this spice blend. it’s awesome to add to so much, including when i’m making something that is too boring- BOOM! thank youuuu
Hi Mel,
I’m a lurker here, read the blog sometimes, usually just search for a recipe and go, but this time I have a question…I’ve tried the dry spice rub slow cooker chicken from everydaypaleo..would the RoganJosh work on chicken in this fashion or would it be too dark/strong flavor?
Thanks so much for all the experiments..they rock!
Andrea
I think the Rogan Josh needs some fat and liquid to really shine. You might try mixing a smallish amount with melted coconut oil and using that as a rub on chicken, but the spices in Rogan Josh are really meant for lamb or beef. Maybe try it on one piece to see if you like it?
I threw a couple chicken breasts in the crackpot last night. Used a lil coconut oil to coat the bottom, 1 frozen cube of cilantro, and 1 of basil. Also sprinkled some onion and parsley. (Would do garlic if my son wasn’t allergic.). It came out amazing!! Oh, I added some water @ 1st so it didn’t burn. For lunch, I sauteed up some mushrooms and spinach then heated half a breast up in the pan w it and I was definitely a happy camper!
This is probably repeat information, but it’s slammin’ good on sweet potatoes, with some coconut oil.
Now I just want to call it Josh Roghan. Just making a version today as it is stew weather and found your spice recipe and your Paleo cookbook. As I am following the Paleo diet, for the most part, I’m gonna get your book. Thanks!
Enjoy! And yay for stew weather! It’s still a little scorching here in Texas 🙁
The link to your original recipe isn’t going through… but I think I have it in the original Well Fed Cookbook!!! 😉
I just checked the link and it’s working fine, so not sure why it didn’t resolve for you. But yes! It’s in Well Fed.
This is probably due to user error, but just tried this recipe from your book for the first time, and I ended up having to rinse the majority (but not completely) of the sauce off due to it being too spicy for my liking 🙁 But, after I did, it was much better. I’m thinking what happened was I went a little too liberal with the ground pepper when seasoning the beef cubes before cooking, and the pepper I currently have is very, very strong as a little of it goes a long way. I will definitely make this again though, the beef came out incredibly tender and the spice blend itself has a wonderful flavor; I will just need to cut back on the peppers going into it next time. Love all your other recipes so far too!!
Thank you so much , just off to try your recipe as I usually use Sharwoods and didn’t have any so you are a life saver .Will let you know how it turns out
Cheers Maggie B
I’m looking at a recipe that calls for a jar of Patak’s Rogan Josh Curry Sauce. I could certainly make your spice mix above – but do you have any recommendation as to how I could transform it into a curry sauce like Patak’s?
Yes! The link to my Rogan Josh recipe is in the last step of the recipe — here’s the link: http://meljoulwan.com/2010/07/13/paleo-rogan-josh/
Thanks, sorry I missed that!
No worries! I hope you like the recipe!
I’ve used this spice blend recipe to season lamb stew in my Instant Pot. So good! Tonight, I made my stew with Penzey’s Rogan Josh, but I’ve got to say that I like your spice blend much better!
This was so yummy! I’m wondering what you mean by chili powder. The kind for chili soup or like some sort of chili pepper, like ancho or something spicier
Straight-up chili powder like you use for tex-mex chili. When I mean a specific chile powder (like chipotle, adobo, etc.), I spell it chile instead of chili, and I specify the pepper type. When I use “chili powder” it means the generic blend.