Name: Lamb Rogan Josh with Kashmiri Chilli
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 800 g Lamb shoulder, boneless and cubed; 3 tbsp Ghee (clarified butter); 1 cup Greek yogurt, whisked; 2 tbsp Kashmiri red chilli powder; 1 tsp Ground ginger (Saunth); 2 tsp Ground fennel seeds (Saunf); 5 pieces Green cardamom pods; 1 piece Black cardamom pod; 1 inch Cinnamon stick; 4 pieces Cloves; 0.25 tsp Asafoetida (Hing); 1 tsp Salt; 1.5 cups Water

"This authentic Lamb Rogan Josh is a jewel of Kashmiri cuisine, boasting a deep red hue and a complex flavor profile from fennel and ginger. The lamb is slow-cooked until it falls apart, bathed in a silky yogurt-based gravy that is rich without being overly spicy."

Ingredients

Qty	Item
800 g 800 g	Lamb shoulder, boneless and cubed
3 tbsp 45 ml	Ghee (clarified butter)
1 cup 240 ml	Greek yogurt, whisked
2 tbsp 16 g	Kashmiri red chilli powder
1 tsp 2 g	Ground ginger (Saunth)
2 tsp 4 g	Ground fennel seeds (Saunf)
5 pieces 5 pieces	Green cardamom pods
1 piece 1 piece	Black cardamom pod
1 inch 2.5 cm	Cinnamon stick
4 pieces 4 pieces	Cloves
0.25 tsp 1 g	Asafoetida (Hing)
1 tsp 5 g	Salt
1.5 cups 350 ml	Water

How to Make Lamb Rogan Josh with Kashmiri Chilli

Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the whole spices (cardamoms, cinnamon, and cloves) and let them sizzle for 30 seconds until aromatic.

Add the lamb cubes in batches, browning them on all sides. This should take about 8-10 minutes. Once browned, sprinkle in the asafoetida and salt.

In a small bowl, mix the Kashmiri chilli powder with 2 tablespoons of water to form a paste. Lower the heat and add this paste to the lamb, stirring quickly to prevent burning. The meat should take on a vibrant red color.

Add the ginger powder and fennel powder. Stir for a minute to combine.

Gradually whisk in the yogurt, one tablespoon at a time, stirring constantly to ensure it doesn't curdle. Once all the yogurt is incorporated, add the 1.5 cups of water.

Bring the mixture to a gentle boil, then cover with a tight-fitting lid. Reduce heat to low and simmer for 60-75 minutes, or until the lamb is tender and the oil (ghee) begins to separate and float on top.

Remove the lid and simmer for another 5-10 minutes if you prefer a thicker gravy. Garnish with a little extra fennel powder if desired and serve hot.

·
Traditional Kashmiri Rogan Josh does not use onions or garlic; the flavor comes from the fennel and ginger powders.
·
Kashmiri chilli powder is essential for the color. If you use standard chilli powder, the dish will be far too spicy.
·
Always whisk your yogurt well and add it at low heat to prevent it from splitting in the gravy.
·
Slow cooking is key. If the lamb is still tough, add a splash of water and continue simmering.

Frequently Asked Questions

Is Rogan Josh very spicy?

Despite its bright red appearance, it is quite mild. Kashmiri chillies provide more color and flavor than heat.

Can I use beef instead of lamb?

Yes, beef chuck or brisket works well, but it may require an additional 30-45 minutes of cooking time to become tender.

What should I serve with Rogan Josh?

It is best served with steamed Basmati rice or traditional Indian breads like Naan or Saffron Pulao.

Can I make this in a slow cooker?

Yes. Brown the meat and spices in a pan first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Video Tutorials

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