📝 About This Recipe
A crown jewel of Kashmiri cuisine, Rogan Josh is a soul-warming braise known for its vibrant red hue and intoxicating aroma. This authentic version avoids tomatoes and onions, instead relying on a sophisticated blend of Kashmiri chilies, cooling yogurt, and the unique earthiness of mawal (cockscomb flower) and asafoetida. The result is a tender, fall-off-the-bone lamb steeped in a silky, spice-infused oil that defines the very meaning of 'Rogan' (oil) 'Josh' (intense heat).
🥗 Ingredients
The Meat
- 2 pounds Lamb shoulder or leg (cut into 1.5-inch bone-in chunks)
- 5 tablespoons Mustard oil (traditional for pungency; can sub with ghee)
Whole Spices (The Aromatics)
- 2 pieces Black cardamom pods (lightly crushed)
- 5 pieces Green cardamom pods (cracked open)
- 2 inch piece Cinnamon stick
- 4-5 pieces Cloves
- 2 pieces Bay leaves
- 1/2 teaspoon Asafoetida (Hing) (dissolved in 1 tablespoon water)
The Spice Paste & Liquid
- 3 tablespoons Kashmiri Red Chili Powder (provides deep red color without excessive heat)
- 1.5 teaspoons Dry Ginger Powder (Sonth) (essential for authentic flavor)
- 2 tablespoons Fennel Powder (Saunf) (finely ground)
- 1 cup Plain Greek Yogurt (whisked until smooth at room temperature)
- 1 pinch Saffron strands (steeped in 2 tablespoons warm milk)
- 1.5 teaspoons Salt (or to taste)
- 1 teaspoon Ratan Jot (Alkanet root) or Mawal petals (optional, infused in oil for natural deep red color)
👨🍳 Instructions
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1
Heat the mustard oil in a heavy-bottomed Dutch oven or pressure cooker until it reaches a smoking point. Turn off the heat for 2 minutes to let it cool slightly; this removes the harsh rawness of the oil.
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2
Turn the heat back to medium. Add the whole spices: black and green cardamom, cinnamon, cloves, and bay leaves. Sauté for 30-45 seconds until they become fragrant and begin to sizzle.
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3
Add the lamb chunks to the pot. Increase heat to medium-high and sear the meat for 8-10 minutes, stirring frequently, until the lamb is browned on all sides and has released its juices.
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4
Stir in the dissolved asafoetida (hing) water and salt. Continue to cook for another 2 minutes, allowing the unique aroma to penetrate the meat.
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5
In a small bowl, whisk the Kashmiri chili powder with 2 tablespoons of water to form a thick paste. Add this to the pot. Stir vigorously for 2-3 minutes; the lamb should turn a brilliant, deep red.
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6
Lower the heat to low. Slowly add the whisked yogurt one tablespoon at a time, stirring constantly to prevent curdling. This is the most crucial step for a silky sauce.
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7
Once all the yogurt is incorporated, add the dry ginger powder and fennel powder. Mix well to combine all the flavors.
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8
Pour in 1.5 cups of warm water. Bring the mixture to a gentle simmer. Cover the pot with a tight-fitting lid.
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9
Slow-cook on low heat for 75-90 minutes. Check occasionally to ensure there is enough liquid; the meat should be fork-tender and the gravy should have thickened significantly.
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10
If using Ratan Jot, heat a tiny bit of oil in a small pan, add the root until the oil turns blood red, strain, and pour this red oil over the curry. Alternatively, stir in the saffron milk now.
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11
Uncover and simmer for a final 5 minutes on medium heat to allow the 'Rogan' (flavored oil) to separate and rise to the top.
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12
Remove the whole cinnamon stick and bay leaves before serving. Let the dish rest for 10 minutes to allow the flavors to settle.
💡 Chef's Tips
Always use room temperature yogurt and whisk it thoroughly to ensure a smooth, velvet-like gravy without white specks. Mustard oil provides the most authentic flavor, but if the scent is too strong, you can substitute it with a mix of ghee and vegetable oil. Do not skip the fennel and ginger powders; they provide the cooling balance to the heat of the chilies and are the hallmark of Kashmiri cuisine. If the gravy looks too thin at the end, simmer uncovered for 10 minutes to reduce it to a coating consistency. For the best flavor, cook this a day in advance; like all braises, Rogan Josh tastes even better the next day.
🍽️ Serving Suggestions
Serve with steaming hot Basmati rice or traditional Kashmiri 'Girda' bread. Pair with a side of cooling walnut chutney (Doon Chetin) to balance the spices. A crisp cucumber and onion salad with lemon juice provides a refreshing crunch. Serve with a glass of salty Lassi or a light, fruity red wine like a Pinot Noir.