📝 About This Recipe
Originating from the breathtaking valleys of Kashmir, Rogan Josh is a masterpiece of Persian-influenced Indian cuisine. This aromatic lamb dish is defined by its vibrant red hue—traditionally derived from Mawal (cockscomb flower) and Kashmiri chilies—and a velvety gravy infused with fennel and ginger. Unlike other curries, it eschews onions and garlic in the traditional style, relying instead on a sophisticated balance of yogurt and whole spices to create a rich, soulful experience.
🥗 Ingredients
The Meat
- 2 lbs Lamb or Mutton (cut into 1.5-inch chunks, bone-in preferred for flavor)
The Whole Spices
- 4 tablespoons Ghee (or neutral oil)
- 2 pieces Black Cardamom (cracked)
- 4-5 pieces Green Cardamom
- 1 inch Cinnamon Stick
- 4 pieces Cloves
- 2 pieces Bay Leaf
- 1/2 teaspoon Asafoetida (Hing) (crucial for the authentic aroma)
The Spice Paste & Base
- 1 cup Greek Yogurt (whisked until smooth)
- 3 tablespoons Kashmiri Red Chili Powder (provides the deep red color without extreme heat)
- 2 tablespoons Fennel Powder (Saunf) (freshly ground if possible)
- 1 tablespoon Dry Ginger Powder (Sonth)
- 1 teaspoon Coriander Powder
- 1 pinch Saffron Strands (soaked in 2 tbsp warm milk)
- to taste Salt
Finishing Touches
- 1/2 teaspoon Garam Masala (high quality)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
In a small bowl, whisk the Kashmiri red chili powder with 2 tablespoons of water to create a thick paste. This prevents the spice from burning when it hits the hot fat.
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2
Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
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3
Add the whole spices: black and green cardamom, cinnamon, cloves, and bay leaves. Sauté for 30-60 seconds until they become fragrant and slightly swell.
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4
Add the asafoetida (hing) to the oil and immediately follow with the lamb chunks. Sear the meat for 5-7 minutes, stirring occasionally, until it is browned on all sides.
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5
Lower the heat to medium. Add the red chili paste to the meat and stir well for 2 minutes. The meat should take on a brilliant red color.
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6
Add the dry ginger powder and fennel powder. Stir for another minute to coat the meat evenly.
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7
Take the pot off the heat momentarily. Slowly whisk in the yogurt, one tablespoon at a time, stirring constantly to prevent curdling. Once all yogurt is incorporated, return to low heat.
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8
Add 1.5 cups of water and salt. Bring the mixture to a gentle simmer.
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9
Cover the pot with a tight-fitting lid. Reduce heat to the lowest setting and cook for 60-75 minutes. The meat is done when it is fork-tender and falling off the bone.
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10
Check the pot every 20 minutes; if the sauce looks too dry, add a splash of warm water.
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11
Once the meat is tender, stir in the saffron milk and garam masala. Let it simmer uncovered for 5 minutes to thicken the gravy to a coating consistency.
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12
Turn off the heat and let the dish rest for 10 minutes. This allows the 'Rogan' (the flavored oil) to rise to the surface.
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13
Garnish with fresh cilantro and serve hot.
💡 Chef's Tips
Always use Kashmiri chili powder; standard cayenne is far too spicy and won't provide the signature color. Do not skip the fennel and ginger powders, as they provide the cooling balance to the spices. For the most authentic flavor, avoid adding onions or garlic, which are common in Punjabi versions but absent in Kashmiri Pandit style. If the yogurt curdles, don't panic—just keep stirring; it will eventually incorporate into the sauce as it reduces. Cooking on a low flame (Dum style) is essential for the meat to absorb the deep aromatics of the spices.
🍽️ Serving Suggestions
Serve with hot, buttery Garlic Naan or fluffy Basmati Rice to soak up the rich gravy. A side of cooling Cucumber Raita helps balance the warmth of the spices. Pairs beautifully with a crisp, dry Riesling or a traditional salted Lassi. Serve alongside a simple kachumber salad (diced cucumber, tomato, and onion) for crunch.