📝 About This Recipe
Transport your senses to the misty valleys of Kashmir with this iconic, jewel-toned lamb curry. This authentic Rogan Josh eschews onions and garlic in favor of aromatic fennel, ginger, and the vibrant hue of Kashmiri chilies, creating a silky sauce that is rich without being heavy. The slow-braised lamb becomes butter-tender, absorbing the warmth of whole spices for a truly regal dining experience.
🥗 Ingredients
The Meat
- 2 lbs Lamb Shoulder (cut into 1.5-inch cubes, bone-in preferred for flavor)
The Aromatics and Fats
- 4 tablespoons Ghee (or neutral oil, though ghee provides authentic richness)
- 1/4 teaspoon Asafoetida (Hing) (essential for the traditional Brahmin-style flavor)
- 1 tablespoon Ginger Powder (Sonth; do not substitute with fresh ginger for this specific recipe)
The Whole Spices
- 1 3-inch piece Cinnamon Stick
- 2 pieces Black Cardamom (lightly crushed)
- 4 pieces Green Cardamom (lightly cracked)
- 4-5 pieces Cloves
- 2 pieces Bay Leaf (dried)
The Sauce Base
- 2-3 tablespoons Kashmiri Red Chili Powder (provides deep red color with mild heat)
- 2 tablespoons Fennel Powder (finely ground)
- 1 cup Greek Yogurt (whisked until smooth, at room temperature)
- 1 pinch Saffron Strands (soaked in 2 tbsp warm milk)
- to taste Salt (approx 1.5 teaspoons)
👨🍳 Instructions
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1
Pat the lamb cubes dry with paper towels to ensure they sear properly rather than steaming in the pot.
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2
Heat the ghee in a heavy-bottomed Dutch oven or deep pot over medium-high heat until shimmering.
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3
Add the whole spices (cinnamon, black and green cardamom, cloves, and bay leaves). Sizzle for 30-45 seconds until fragrant.
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4
Stir in the asafoetida (hing) for 5 seconds, then immediately add the lamb cubes in batches to avoid overcrowding.
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5
Brown the lamb thoroughly on all sides for about 8-10 minutes. The meat should take on a deep golden color, which is the foundation of the sauce's flavor.
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6
In a small bowl, mix the Kashmiri chili powder with 2 tablespoons of water to form a paste; this prevents the spice from burning in the hot fat.
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7
Reduce heat to medium. Add the chili paste, fennel powder, and ginger powder to the lamb. Stir constantly for 2 minutes.
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8
Remove the pot from the heat momentarily. Gradually whisk in the smooth yogurt, one tablespoon at a time, to prevent curdling.
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9
Return to low heat and stir continuously until the yogurt is fully integrated and the oil begins to separate at the edges.
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10
Add 1.5 cups of warm water and salt. Bring to a gentle simmer, then cover with a tight-fitting lid.
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11
Cook on low heat for 75-90 minutes, stirring occasionally. The lamb is done when it can be easily cut with a spoon.
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12
Once the lamb is tender, stir in the saffron-infused milk. Simmer uncovered for 5 minutes to thicken the gravy to a silky consistency.
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13
Taste and adjust salt if necessary. Remove the large whole spices before serving if desired.
💡 Chef's Tips
Always use room temperature yogurt and whisk it thoroughly to prevent it from splitting in the heat. If you cannot find Kashmiri chili powder, substitute with 1 part paprika and 1/2 part cayenne pepper for color and mild heat. For the most authentic flavor, use 'Mawal' (dried cockscomb flower) infusion if available, though saffron is a perfect luxury substitute. Avoid using fresh garlic or onions for this specific Kashmiri Pandit style recipe; the ginger and fennel provide the signature flavor profile. Browning the meat deeply is crucial; it creates the 'Rogan' (red oil) that gives the dish its name.
🍽️ Serving Suggestions
Serve alongside fluffy Basmati pilaf or Jeera rice to soak up the aromatic gravy. Pair with warm, buttered garlic naan or traditional Kashmiri Girda bread. A side of cooling cucumber and mint raita balances the warm spices perfectly. Garnish with a few sprigs of fresh cilantro or slivered almonds for a festive touch. A crisp, dry Riesling or a light Syrah complements the earthy spices of the lamb beautifully.