Kashmir's magnificent slow-braised lamb — deeply red from Kashmiri chillies, perfumed with cardamom, cloves and fennel, with a rich, intensely aromatic sauce.
Rogan Josh is one of the definitive dishes of Kashmiri cuisine — lamb braised slowly in a sauce that is deeply red (from Kashmiri chillies, which provide colour and mild heat rather than fire), perfumed with whole spices including Kashmiri saffron, cardamom, cloves, and the distinctive fennel-cumin combination that marks Kashmiri cooking. The name is believed to come from Persian: 'rogan' (clarified butter or oil) and 'josh' (heat or passion). The authentic Kashmiri version uses dried Kashmiri chillies (Ratanjot) and lamb on the bone for maximum flavour.
Serves 4
Heat ghee over high heat. Brown lamb in batches until deeply coloured on all sides. Remove and set aside.
Add cardamoms, cloves, cinnamon, and bay leaves to the same ghee. Fry 1 min until fragrant.
Add garlic and ginger. Fry 2 min.
Add Kashmiri chilli powder. Stir constantly 1–2 min — this blooms the chilli in fat for a deep red colour and rich flavour without burning.
Kashmiri chilli is mild and deeply red — it is used in large quantities here specifically for colour. Do not substitute with regular chilli powder.
Reduce heat to medium. Add yoghurt a tablespoon at a time, stirring between additions. Add fennel, coriander, ginger powder, and salt. Cook until oil separates, 5 min.
Return lamb to pot. Add water. Bring to a boil. Cover and simmer on very low heat for 1 hour 15 min until lamb is tender. Finish with garam masala. Serve with saffron basmati rice.
Use lamb on the bone — the marrow adds depth to the sauce that boneless lamb cannot provide.
Authentic Kashmiri rogan josh uses no onions — the colour comes entirely from Kashmiri chillies.
Use beef or goat for different character
Add a generous pinch of saffron steeped in warm water for the most authentic Kashmiri version
Refrigerate up to 4 days. Like most braises, it improves overnight. Freezes well.
Rogan Josh has roots in Persian cuisine, brought to Kashmir by Mughal emperors who made the Vale of Kashmir their summer retreat. The Kashmiri Pandit community developed a version without onions or garlic (using asafoetida instead) that is considered the most traditional.
The deep red colour comes from Kashmiri chilli powder (and traditionally from dried flower petals called Ratanjot). Kashmiri chillies are mild in heat but intensely red — they are used in large quantities specifically for colour.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes