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Lamb Rogan Josh

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
20 minutes
Prep
1 hour 45 minutes
Cook
6
Servings

Ingredients

  • 1 kg (2.2 lb) halal lamb shoulder, cut into chunks
  • 4 tbsp ghee or vegetable oil
  • 2 bay leaves
  • 4 green cardamom pods
  • 2 black cardamom pods
  • 1 cinnamon stick
  • 4 cloves
  • 1 large onion, finely sliced
  • 1 tbsp ginger-garlic paste
  • 2 tbsp Kashmiri chilli powder (mild, for colour)
  • 1 tsp ground fennel
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 250 g (1 cup) plain yoghurt, whisked
  • 1 tbsp tomato paste
  • 500 ml (2 cups) water
  • Salt, to taste
  • Fresh coriander, chopped, to garnish
  • Steamed rice or naan, to serve

Method

  1. Heat the ghee in a large heavy-bottomed pot over medium heat. Add the bay leaves, cardamom pods, cinnamon stick and cloves, frying for 1 minute until fragrant.
  2. Add the sliced onion and cook for 10-12 minutes until deeply golden.
  3. Stir in the ginger-garlic paste and cook for 1 minute.
  4. Add the lamb and sear for 8-10 minutes until browned on all sides.
  5. Stir in the Kashmiri chilli powder, fennel, ground ginger and cinnamon, cooking for 1 minute.
  6. Reduce heat to low and gradually stir in the whisked yoghurt, a spoonful at a time, to prevent it splitting.
  7. Add the tomato paste and water, season with salt, and bring to a simmer. Cover and cook on low heat for 1.5 hours, stirring occasionally, until the lamb is very tender and the sauce has thickened.
  8. Garnish with fresh coriander and serve hot with rice or naan.

Introduction: Rogan josh is a signature dish of Kashmiri cuisine, its name referring to the rich red colour and warmth
achieved through slow braising halal lamb with dried Kashmiri chillies and aromatic whole spices. Brought
to the region by Persian influence and refined in Kashmiri kitchens, it remains one of the most celebrated
dishes of the subcontinent, traditionally served at weddings and festive banquets alongside plain rice.

Cultural Background: Rogan josh is a signature dish of Kashmiri cuisine, its name referring to the rich red colour and warmth
achieved through slow braising halal lamb with dried Kashmiri chillies and aromatic whole spices. Brought
to the region by Persian influence and refined in Kashmiri kitchens, it remains one of the most celebrated
dishes of the subcontinent, traditionally served at weddings and festive banquets alongside plain rice.

Tips: Adding yoghurt off the heat and gradually prevents it from curdling in the hot sauce. Kashmiri chilli powder gives the dish its signature red colour without excessive heat — do not substitute with hot chilli powder in equal amounts. Low, slow cooking is essential for tender lamb — resist the urge to rush this dish.

Variations: Use halal beef chunks in place of lamb, extending the cooking time by 20-30 minutes. Add whole boiled potatoes in the last 20 minutes of cooking for a heartier dish. For a paler, Kashmiri Pandit-style version, omit the onion and use ground fennel and dry ginger as the primary flavour base.

Storage: Store in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened, stirring
occasionally until piping hot.

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