📝 About This Recipe
A cornerstone of Kashmiri cuisine, this elevated Rogan Josh features tender, melt-in-the-mouth lamb shanks slow-braised in a vibrant, aromatic gravy. Traditionally characterized by its deep red hue from Mawal (cockscomb flower) and Kashmiri chilies, our progressive version utilizes a low-and-slow sous-vide-inspired braise to ensure the bone marrow richness permeates every fiber of the meat. It is a sophisticated symphony of fennel, dry ginger, and precious saffron that redefines Indian comfort for the fine-dining table.
🥗 Ingredients
The Protein
- 4 pieces Lamb Shanks (French-trimmed, approximately 350-400g each)
- 2 teaspoons Kosher Salt (for initial seasoning)
- 4 tablespoons Ghee (clarified butter for searing)
The Aromatics & Spices
- 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)
- 6 pieces Whole Green Cardamom (cracked)
- 2 pieces Black Cardamom (whole)
- 2 inch Cinnamon Stick (Ceylon cinnamon preferred)
- 4 pieces Cloves
- 1/2 teaspoon Asafoetida (Hing) (dissolved in a teaspoon of water)
The Braising Liquid
- 1 cup Greek Yogurt (whisked until smooth, at room temperature)
- 1 generous pinch Saffron Strands (soaked in 2 tbsp warm milk)
- 3 cups Mutton or Beef Bone Broth (low sodium)
- 2 tablespoons Mustard Oil (smoked and cooled for authentic pungency)
For Garnish
- 1 handful Fresh Cilantro (micro-greens or finely chopped)
- 1 tablespoon Ginger Juliennes (cut very thin)
- 1 sheet Gold Leaf (optional for fine dining presentation)
👨🍳 Instructions
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1
Pat the lamb shanks dry with paper towels and season generously with salt. This ensures a proper crust during searing.
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2
In a heavy-bottomed Dutch oven or copper pot, heat the ghee over medium-high heat. Sear the lamb shanks in batches until deeply browned on all sides (about 8-10 minutes total). Remove and set aside.
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3
Reduce heat to medium. In the same fat, add the whole spices: green cardamom, black cardamom, cinnamon, and cloves. Toast for 60 seconds until fragrant.
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4
Add the asafoetida water and the Kashmiri red chili powder. Stir rapidly for 30 seconds, adding a splash of water if the spices look like they might burn.
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5
Whisk the room-temperature yogurt vigorously. Lower the heat to the minimum and slowly incorporate the yogurt into the pot, stirring constantly to prevent curdling.
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6
Add the fennel powder and dry ginger powder. Continue to cook the yogurt base until the fat (ghee) begins to separate and rise to the top.
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7
Return the seared lamb shanks to the pot, coating them thoroughly in the spice paste. Pour in the bone broth until the shanks are 3/4 submerged.
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8
Bring to a gentle simmer, then cover with a tight-fitting lid (or seal with dough for a traditional 'Dum' effect). Transfer to a preheated oven at 300°F (150°C).
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9
Braise for 2.5 to 3 hours, turning the shanks every hour, until the meat is fork-tender and just beginning to pull away from the bone.
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10
Once cooked, carefully remove the shanks and keep warm. Strain the braising liquid through a fine-mesh sieve into a clean saucepan to create a silky, refined sauce.
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11
Reduce the strained sauce over medium heat for 10 minutes until it coats the back of a spoon. Stir in the saffron infusion and mustard oil.
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12
Place the shanks back into the reduced sauce for 5 minutes to glaze them. Taste and adjust salt if necessary.
💡 Chef's Tips
Temperature control is vital; never let the yogurt boil rapidly or it will grain. For the most vibrant red color, use high-quality Kashmiri chilies which provide pigment without scorching heat. If the sauce is too thin, do not use flour; instead, reduce it further to concentrate the lamb essence. Always use room-temperature yogurt to minimize the risk of splitting when it hits the warm pan. Rest the meat for at least 10 minutes before serving to allow the juices to redistribute.
🍽️ Serving Suggestions
Serve alongside Saffron Pilau or aged Basmati rice for a classic pairing. Accompany with Garlic and Kalonji (Nigella seed) Naan to scoop up the rich gravy. A side of chilled Cucumber and Mint Raita provides a refreshing contrast to the warm spices. Pair with a medium-bodied red wine like a Syrah or a bold Grenache to complement the earthy fennel notes. Garnish with edible gold leaf and ginger juliennes for a true progressive fine-dining aesthetic.