Rogan Josh

Name: Rogan Josh
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2-3 servings
Ingredients: 500 grams Lamb, cut into cubes; 3 tablespoons mustard oil; 2 tablespoons Yogurt; 1 cup water; 1 teaspoon ginger powder; 1 teaspoon Fennel, powder; 1 teaspoon Chili Powder, Kashmiri red; 1 teaspoon Coriander, ground; 1 teaspoon garam masala; 4 cardamom, green pods; 2 Black Cardamom Pod; 1 cinnamon stick; 4 Clove; 1 Bay Leaf; 1 asafoetida, pinch; salt, to taste

Kashmir's most famous dish and global ambassador — bone-in lamb slow-braised in a vivid crimson Kashmiri red chilli gravy with whole spices, fennel, and dry ginger. The colour comes from Kashmiri mirch (bright red, moderate heat) and sometimes ratanjot (alkanet root) or maval flowers. The Kashmiri Pandit version uses no onion or garlic, relying on hing and sonth; the Muslim version uses both. The result is a deeply aromatic, ruby-red braise of extraordinary depth.

Cuisines

Kashmiri Mughlai Indian

Best for

Lunch Dinner

Build a full meal around Rogan Josh

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 45 min Total: 60 min 2-3 servings

Ingredients

	500 grams	Lamb , cut into cubes
	3 tablespoons	Mustard oil
	2 tablespoons	Yogurt
	1 cup	Water
	1 teaspoon	Ginger powder
	1 teaspoon	Fennel , powder
	1 teaspoon	Chili Powder , Kashmiri red
	1 teaspoon	Coriander , ground
	1 teaspoon	Garam masala
	4	Cardamom , green pods
	2	Black Cardamom Pod
	1	Cinnamon stick
	4	Clove
	1	Bay Leaf
	1	Asafoetida , pinch
	—	Salt , to taste

Instructions

1 Heat mustard oil in a heavy-bottomed pan until it starts to smoke, then reduce the heat.
2 Add the green and black cardamom, cinnamon stick, cloves, and bay leaf. Sauté until fragrant.
3 Add a pinch of asafoetida and stir quickly.
4 Add the lamb cubes and sauté on high heat until they are browned on all sides.
5 In a small bowl, whisk the yogurt until smooth and add it to the pan, stirring continuously to prevent curdling.
6 Mix in the ginger powder, fennel powder, Kashmiri red chili powder, ground coriander, and salt.
7 Add a cup of water and bring the mixture to a boil.
8 Reduce the heat to low, cover the pan, and let it simmer for about 30-40 minutes or until the lamb is tender.
9 Sprinkle garam masala over the dish and stir well.
10 Serve hot with steamed basmati rice or naan.

Tips

For a richer flavor, marinate the lamb in yogurt and spices for a few hours before cooking.