Indian Garlic and Kashmiri Chili Lamb Braise (Rogan Josh)

About This Recipe

Rogan josh is a Kashmiri braise known for its deep red color, which traditionally comes from Kashmiri chili powder — bright and colorful but much milder in heat than its color suggests, allowing the dish to look fiery while staying approachable. A generous amount of garlic, along with ginger and a blend of whole and ground spices, forms the aromatic backbone that the lamb slowly braises in until it's fall-apart tender. Browning the lamb well before braising, rather than just simmering it raw in the sauce, builds a layer of fond at the bottom of the pot that deepens the final gravy's flavor considerably. Yogurt is often whisked in partway through cooking to add richness and a slight tang, though it needs to be added off direct high heat and stirred in gradually to prevent it from splitting in the hot pot. The dish rewards patience: a low, slow braise of at least ninety minutes is what breaks down the lamb's connective tissue into tender, spoonable meat, and like most braises, it tastes even better the next day once the spices have had time to fully meld into the sauce.

Ingredients

Serves 6

• 1.2 kglamb shoulder, cut into chunks
• 5 tbspghee or oil, divided
• 2 wholeonions, finely chopped
• 8 clovegarlic, minced
• 1 tbspginger, minced
• 3 tbspkashmiri chili powder
• 1 tspturmeric
• 2 tspground coriander
• 1 tspground fennel
• 1 cupplain yogurt, whisked smooth
• 2 wholeblack cardamom pods
• 2 wholecinnamon sticks
• 4 wholecloves
• 1.5 tspsalt
• 1.5 cupwater
• 0.25 cupcilantro, chopped

Instructions

1. 1

   Brown the lamb

   Heat 2 tbsp ghee in a heavy pot over medium-high heat. Brown the lamb in batches, 3-4 minutes per side, until deeply colored. Set aside.

2. 2

   Cook the onions

   Add remaining ghee and onions to the same pot, cooking over medium heat until deep golden, 12-15 minutes.

3. 3

   Add aromatics

   Stir in garlic and ginger, cook 1 minute, then add whole spices, kashmiri chili powder, turmeric, coriander, and fennel, cooking 1-2 minutes until fragrant.

4. 4

   Add yogurt

   Reduce heat to low, add yogurt one spoonful at a time, stirring constantly so it doesn't split.

5. 5

   Braise the lamb

   Return the lamb to the pot along with water and salt. Bring to a simmer, cover, and cook on low heat 1.5-1.75 hours, stirring occasionally, until the lamb is fork-tender.

6. 6

   Finish and serve

   Uncover and simmer 10-15 minutes more to thicken the gravy if needed. Garnish with cilantro and serve with rice or naan.

Variations

• •

  Use goat meat instead of lamb for a more traditional Kashmiri preparation.

• •

  Make it in a slow cooker: brown the lamb and build the base on the stove, then transfer to cook on low for 6-7 hours.

• •

  Skip the yogurt for a Kashmiri Pandit-style vegetarian-friendly version using extra ghee and a touch of asafoetida instead.

Storage

Refrigerate up to 4 days in an airtight container — the flavor improves overnight. Freezes well up to 3 months; thaw in the fridge before reheating gently on the stove.

Frequently Asked Questions