Kashmiri Lamb Rogan Josh

Name: Kashmiri Lamb Rogan Josh
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 900 g lamb (shoulder or leg), cubed; 200 g plain full-fat yogurt, whisked; 200 g red onion, finely chopped; 30 g ginger-garlic paste; 3 tbsp Kashmiri chili powder; 1 tbsp ground coriander; 1 tsp ground cumin; 0.5 tsp ground turmeric; 4 pcs green cardamom pods; 2 pcs black cardamom pods; 6 pcs cloves; 1 pc cinnamon stick (2-inch); 2 pcs bay leaves; 1 tsp fennel powder (saunf); 1 tsp dry ginger powder (saunth); null pinch asafoetida (hing); 4 tbsp mustard oil or ghee; 400 ml water or stock; null to taste salt

Difficulty

medium

Time

2h 30m

Price Category

average

Calories

Medium

Rogan Josh is an aromatic Kashmiri lamb curry, distinguished by its vibrant red color and rich flavor profile. Through slow cooking, the lamb becomes incredibly tender, absorbing the complex aromas of spices like cardamom, cinnamon, and ginger. This dish is not only delicious but also one of the most iconic preparations of Kashmiri cuisine, often served on festive occasions. Prepare this spicy masterpiece at home and take a culinary journey to Kashmir!

Steps

Prepare the Lamb

Combine the whisked yogurt with ginger-garlic paste, Kashmiri chili powder, ground coriander, cumin, and turmeric. Add the lamb cubes, mix thoroughly, and let it marinate for at least 30 minutes, ideally 2-4 hours, or even overnight in the refrigerator.

Sauté Whole Spices

In a heavy-bottomed pot or Dutch oven, heat the mustard oil or ghee over medium heat. Add the green and black cardamom pods, cloves, cinnamon stick, and bay leaves. Sauté for 30 seconds until fragrant.

Brown Onion and Lamb

Add the finely chopped red onion to the pot and sauté until golden brown, about 8-10 minutes. Then add the marinated lamb and brown it on all sides for about 10-15 minutes. It's important to get a good sear on the lamb before adding any liquid.

Simmer and Season

Pour in the water or stock, add the fennel powder, dry ginger powder, asafoetida, and salt to taste. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 1.5-2 hours, or until the lamb is completely tender. Stir occasionally and add a little more water if needed.

Serve

Once the lamb is tender and the sauce has thickened, remove from heat. Garnish with fresh coriander and serve hot with basmati rice or naan bread.

	Per 100g	Per Serving 300g
Calories	280 kcal	840 kcal
Protein	18g	54g
Fat	20g	60g
Carbohydrate	7g	21g
Fiber	1.5g	4.5g
Sugar	2g	6g

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meat

slow-cooked

for guests

main course

tender

Indian

all seasons

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Kashmiri Lamb Rogan Josh

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare the Lamb

Sauté Whole Spices

Brown Onion and Lamb

Simmer and Season

Serve

Extra Tips

► Marinate the lamb in the yogurt mixture the night before for even more tender and flavorful results.

► Don't rush the cooking! Slow simmering over low heat is key to developing the true Rogan Josh flavor.

► If you don't have Kashmiri chili powder, you can use sweet paprika with a pinch of cayenne pepper for color and mild heat.

Nutrition