Indian Curries
Traditional Kashmiri Lamb Rogan Josh Recipe
Rogan Josh is the crown jewel of the Kashmiri Wazwan, featuring tender lamb slow-cooked in a vibrant red gravy. Drawing from the precision of Indian, Indian-Chinese, and Thai flavor balancing, this recipe focuses on the essential layering of whole spices to achieve its signature depth and aroma.
- Prep
- 20 min
- Cook
- 90 min
- Serves
- 4
- Level
- Medium
- Per serving
- 485 kcal
Method
Prepare the whole spices for tempering. Heat the ghee or mustard oil in a heavy-bottomed pot. When the oil is shimmering, add the Cinnamon stick, Green Cardamom, Black Cardamom, Cloves, and Bay leaves to be bloomed in oil. Sizzle for 30 seconds until fragrant.
Add the meat to the pot and sear on high heat until browned on all sides. This locks in the juices and creates the foundation of the 'Rogan' (oil).
Reduce heat and stir in the Asafoetida and Kashmiri chili powder (mixed with a tablespoon of water to prevent burning). Stir rapidly to coat the meat.
Slowly whisk in the yogurt, one tablespoon at a time, to ensure it does not curdle. Add the Fennel powder and Ginger powder, which provide the cooling aromatic balance to the chili.
Add two cups of warm water and salt. Cover and simmer on low heat for 60 to 75 minutes, or until the meat is fork-tender and the oil has separated and risen to the top.
Finished at the end: Sprinkle the Garam Masala over the top once the heat is turned off. Cover for 5 minutes to let the final aromatics infuse before serving.
Notes
Always use Kashmiri red chili powder for the vibrant red color without excessive heat; it is milder than standard chili powder.
If using mustard oil, heat it to its smoking point first, then let it cool slightly before adding spices to remove the raw pungent smell.
Do not skip the fennel and ginger powders; these are the defining flavors of a true Kashmiri Rogan Josh compared to North Indian versions.
To achieve a velvety sauce, ensure the yogurt is at room temperature before whisking it into the gravy.
