📝 About This Recipe
Hailing from the picturesque valley of Kashmir, Rogan Josh is a cornerstone of Indian culinary heritage, renowned for its vibrant crimson hue and aromatic depth. This slow-cooked lamb stew features a sophisticated blend of Kashmiri chilies, ginger, and fennel, resulting in a sauce that is rich and flavorful without being overly piquant. What makes this version truly special is the traditional use of yogurt and 'Ratan Jot' or saffron to achieve its signature velvet texture and regal appearance.
🥗 Ingredients
The Meat
- 2 pounds Lamb Shoulder or Mutton (cut into 1.5-inch bone-in chunks for maximum flavor)
The Aromatics and Fats
- 4 tablespoons Ghee (Clarified Butter) (traditional; can substitute with neutral oil)
- 1/4 teaspoon Asafoetida (Hing) (essential for the authentic aroma)
- 2 pieces Bay Leaves
- 1 2-inch piece Cinnamon Stick
- 2 pieces Black Cardamom Pods (cracked open slightly)
- 4 pieces Green Cardamom Pods
- 4 pieces Cloves
The Spice Paste and Liquid
- 3 tablespoons Kashmiri Red Chili Powder (provides the iconic color with mild heat)
- 2 tablespoons Fennel Powder (Saunf) (finely ground)
- 1 tablespoon Dry Ginger Powder (Sonth) (do not substitute with fresh ginger for this specific style)
- 1 cup Greek Yogurt (whisked until smooth at room temperature)
- 1 pinch Saffron Strands (soaked in 2 tablespoons of warm milk)
- 1 teaspoon Garam Masala (high quality or homemade)
- 1.5 teaspoons Salt (or to taste)
- 2 cups Water (hot)
👨🍳 Instructions
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1
Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat until it begins to shimmer.
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2
Add the whole spices: bay leaves, cinnamon, black and green cardamom, and cloves. Fry for 30-45 seconds until they become fragrant and begin to sizzle.
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3
Stir in the asafoetida (hing) for just 5 seconds, then immediately add the lamb chunks. Do not crowd the pan; sear in batches if necessary.
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4
Brown the lamb thoroughly on all sides for about 8-10 minutes. This 'bhuna' process is crucial for developing a deep, meaty base flavor.
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5
In a small bowl, whisk the Kashmiri chili powder with 2 tablespoons of water to form a paste. This prevents the delicate spice from burning in the hot fat.
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6
Reduce the heat to medium-low and pour the chili paste over the meat. Stir constantly for 2 minutes until the oil (ghee) begins to separate and turns a brilliant red.
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7
Slowly add the whisked yogurt one tablespoon at a time, stirring vigorously after each addition to prevent curdling. Keep the heat low during this process.
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8
Once all the yogurt is incorporated, add the fennel powder, dry ginger powder, and salt. Stir well to coat the meat in the aromatic spices.
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9
Pour in the hot water. Bring the mixture to a gentle boil, then reduce the heat to the lowest setting.
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10
Cover the pot with a tight-fitting lid. If the lid isn't heavy, place a weight on top to trap the steam. Simmer gently for 60-75 minutes, or until the lamb is fork-tender.
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11
Remove the lid and check the consistency. If the sauce is too thin, simmer uncovered for another 5-10 minutes to reduce. It should be thick enough to coat the back of a spoon.
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12
Stir in the saffron-infused milk and the garam masala. Let it simmer for a final 2 minutes to allow the flavors to marry.
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13
Turn off the heat and let the dish rest, covered, for at least 10 minutes before serving. This allows the oils to rise to the top, creating the 'Rogan' (oil) effect.
💡 Chef's Tips
Always use room temperature yogurt and whisk it well to ensure a silky, smooth gravy without white flecks. Kashmiri chili powder is essential; it provides the deep red color without extreme heat. If using regular chili powder, reduce the amount significantly. For the most authentic flavor, use bone-in lamb as the marrow enriches the sauce during the long simmer. Avoid using fresh onions or garlic for this specific Kashmiri Pandit style recipe; the flavor profile relies entirely on spices and yogurt. If you can find it, use a small piece of Ratan Jot (Alkanet root) infused in hot oil to get an even deeper natural red color.
🍽️ Serving Suggestions
Serve steaming hot alongside buttery Garlic Naan or fluffy Basmati rice. A side of cooling Cucumber Raita helps balance the warmth of the spices. Pair with a crisp, dry Riesling or a light Syrah to complement the aromatic spices. Serve with sliced red onions soaked in lemon juice and a few sprigs of fresh cilantro for a bright garnish.