Kashmiri Rogan Josh

About This Recipe

Rogan josh is the signature red lamb curry of Kashmir, known for its aromatic spice blend, mellow chile heat and deeply tender meat. The dish relies on slow cooking lamb in yogurt, garlic, ginger and whole spices until the sauce becomes rich and glossy. Kashmiri chile gives the curry its famous red color without overwhelming heat, so the flavor stays warm rather than aggressively spicy. It is a dish of layered technique rather than complexity. Browning the lamb, blooming the spices and cooking the yogurt gently all matter. Served with rice or naan, it is the sort of curry that tastes like it has been simmering all afternoon because, in spirit, it has.

Ingredients

Serves 4

• 800 glamb shoulder(cut into chunks)
• 1 cupplain yogurt
• 2 tbspginger-garlic paste
• 2 tbspoil or ghee
• 2 tspKashmiri red chili powder
• 1 tspcoriander
• 1 tspfennel(ground)
• 1 tspcumin
• 4green cardamom pods
• 2cloves
• 1cinnamon stick
• 1 tspsalt

Instructions

1. 1

   Brown the lamb

   Sear the lamb in oil or ghee until well browned.

2. 2

   Bloom spices

   Add whole spices and ground spices, stirring briefly until fragrant.

3. 3

   Add yogurt

   Lower the heat and stir in yogurt slowly so it doesn't split.

4. 4

   Simmer

   Cover and cook gently until the lamb is tender and the sauce is glossy.

Variations

• •

  Substitute goat if you want a more traditional version.

• •

  Serve with naan, rice or both.

Storage

Refrigerate up to 3 days. Reheat gently to avoid splitting the sauce.

Frequently Asked Questions