Tender, slow-cooked lamb in a fragrant Kashmiri Rogan Josh curry, all wrapped up in a soft flatbread with cooling mint yogurt and tangy pickled onions. A modern twist on a classic.
For the pickled onions: In a small bowl, combine the thinly sliced onion, white vinegar, sugar, and a pinch of salt. Mix well and set aside for at least 30 minutes.
For the mint yogurt sauce: In another bowl, whisk 1 cup of yogurt until smooth. Stir in the chopped mint leaves, coriander leaves, lemon juice, and a pinch of salt. Cover and refrigerate until ready to use.
For the wraps: In a mixing bowl, combine the atta, 1 tsp vegetable oil, and 0.5 tsp salt. Gradually add about 0.75 cup of warm water and knead for 5-7 minutes to form a soft, pliable dough. Cover with a damp cloth and let it rest for 20 minutes.
2
Marinate the Lamb
In a medium bowl, combine the lamb cubes, 0.5 cup of yogurt, 1 tbsp of ginger-garlic paste, and 0.5 tsp of salt. Mix thoroughly to coat the lamb evenly.
Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
3
Cook the Rogan Josh Filling
Heat ghee in a heavy-bottomed pot or pressure cooker over medium-high heat. Add the whole spices: bay leaf, cinnamon stick, cloves, green and black cardamoms. Sauté for 30-45 seconds until fragrant.
About This Rogan Josh Wrap Recipe
Tender, slow-cooked lamb in a fragrant Kashmiri Rogan Josh curry, all wrapped up in a soft flatbread with cooling mint yogurt and tangy pickled onions. A modern twist on a classic.
This indian recipe takes 105 minutes to prepare and yields 4 servings. At 684.21 calories per serving with 36.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Add the finely chopped onion and sauté for 8-10 minutes until deeply golden brown.
Add the remaining 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the marinated lamb and sear on high heat for 5-7 minutes, stirring occasionally, until browned on all sides.
In a small bowl, whisk the remaining 0.5 cup of yogurt with all the powdered spices: Kashmiri red chili, turmeric, coriander, fennel, dry ginger, and asafoetida.
Reduce the heat to low. Slowly pour the yogurt-spice mixture into the pot, stirring continuously and vigorously for 2-3 minutes to prevent curdling. Cook until you see the ghee separating at the edges of the masala.
Add 1.5 cups of hot water and the remaining 1 tsp of salt. Stir well. Bring to a boil.
To slow cook: Cover the pot, reduce heat to a low simmer, and cook for 60-70 minutes, or until the lamb is fork-tender and the gravy has thickened significantly.
For pressure cooking: Secure the lid and cook on high heat until the first whistle. Then, reduce heat to low and cook for 20-25 minutes (or 5-6 whistles). Let the pressure release naturally.
Once the lamb is cooked, stir in the garam masala. If the gravy is too thin, cook uncovered for a few more minutes to reduce it to a thick, wrap-friendly consistency.
4
Cook the Wraps
While the lamb is cooking, knead the rested dough for another minute. Divide it into 4 equal portions and roll them into smooth balls.
Lightly flour a surface and roll each ball into a thin circle, about 7-8 inches in diameter.
Heat a tawa (flat pan) over medium-high heat. Place a rolled-out wrap on the hot tawa.
Cook for about 30-45 seconds on the first side, until small bubbles appear. Flip and cook the other side for another 30-45 seconds, pressing gently with a spatula, until golden-brown spots appear.
Keep the cooked wraps stacked in a cloth-lined container to keep them soft and warm.
5
Assemble and Serve
Lay a warm wrap on a clean surface.
Spread a generous layer of the chilled mint yogurt sauce over the wrap.
Spoon a portion of the hot Rogan Josh filling down the center.
Top with a helping of the tangy pickled onions.
Fold the bottom of the wrap up slightly, then tightly roll it from one side to the other.
Serve immediately while warm.
Pro Tips
1For the most authentic flavor, cook the Rogan Josh until the ghee completely separates from the masala. This is a key step in Indian cooking.
2To prevent the yogurt from curdling when adding it to the hot pan, ensure it's at room temperature and whisked well with the spices. Add it slowly on low heat while stirring constantly.
3Ensure the lamb filling is thick and not runny. A semi-dry consistency is perfect for a wrap and prevents it from becoming soggy.
4Warming the flatbreads just before assembling makes them more pliable and less likely to tear when you roll them.
5For a deeper red color, you can add a small piece of Ratan Jot (Alkanet root) to the hot ghee and remove it before adding onions. This is a traditional Kashmiri coloring agent.
Recipe Variations
Protein Swap
Protein Swap
Replace lamb with boneless chicken thighs (reduce cooking time to 25-30 minutes) or beef stew meat (may require longer cooking time).
Vegetarian Version
Vegetarian Version
Use paneer cubes (add in the last 10 minutes of cooking), boiled chickpeas, or a mix of sturdy vegetables like potatoes and cauliflower instead of lamb.
Wrap Options
Wrap Options
If you're short on time, use store-bought naan, parathas, or even large flour tortillas instead of making your own wraps.
Garnish
Garnish
Add a sprinkle of fresh pomegranate arils or slivered almonds before rolling the wrap for a delightful crunch and a touch of sweetness.
Health Benefits
✨
Excellent Source of Protein
Lamb is a high-quality protein source, crucial for building and repairing tissues, supporting muscle mass, and promoting satiety.
✨
Rich in Iron
This dish provides a significant amount of heme iron from the lamb, which is more easily absorbed by the body than plant-based iron and helps prevent anemia.
✨
Gut-Friendly Probiotics
The use of yogurt in both the curry and the sauce provides beneficial probiotics that support a healthy gut microbiome and aid digestion.
✨
Anti-inflammatory Spices
Spices like turmeric, ginger, and cloves contain powerful compounds with anti-inflammatory properties that can help reduce inflammation in the body.
Frequently Asked Questions
How many calories are in one Rogan Josh Wrap?
Each Rogan Josh Wrap contains approximately 650-750 calories, depending on the fat content of the lamb and the amount of ghee used. It's a substantial and satisfying meal.
Is Rogan Josh Wrap healthy?
This wrap can be part of a balanced diet. It's high in protein from lamb and yogurt, which is essential for muscle health. The whole wheat wrap provides fiber. To make it healthier, use lean lamb, reduce the amount of ghee, and load up on the pickled onions for extra vegetables.
Can I make this with chicken instead of lamb?
Absolutely! Chicken Rogan Josh is a popular variation. Use boneless, skinless chicken thighs for the best flavor and texture. The cooking time will be significantly shorter, around 25-30 minutes in the pot.
How can I make the Rogan Josh less spicy?
The main heat comes from the chili powder. Kashmiri red chili powder is known more for its color than intense heat, but you can reduce the quantity from 2 tsp to 1 tsp or even less to suit your preference.
Can I prepare the components in advance?
Yes, this recipe is great for meal prep. You can cook the Rogan Josh filling and make the pickled onions up to 2-3 days in advance and store them in the refrigerator. The mint yogurt sauce can be made a day ahead. Simply reheat the filling and assemble with fresh, warm wraps when ready to eat.
What kind of wraps can I use if I don't want to make my own?
Store-bought whole wheat tortillas, parathas, or even soft naan bread work wonderfully as a substitute for homemade wraps.
