Rogan Josh
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
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 | Kashmiri red chili powder |
| 1 teaspoon | ground coriander |
| 1 teaspoon | garam masala |
| 4 | green cardamom pods |
| 2 | black cardamom pods |
| 1 | cinnamon stick |
| 4 | cloves |
| 1 | bay leaf |
| 1 | pinch of asafoetida |
| — | 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.