Lamb Rogan Josh

Rogan Josh is a slow-braised Kashmiri lamb curry known for its deep red color from Kashmiri chilies and its aromatic base of fennel, ginger, and yogurt. Rich, warmly spiced, and best served with steamed basmati rice or naan.

By YumYum Editorial · Indian

Prep: 20 min · Cook: 1 min · Total: 21 min · Serves 4

Ingredients

• 2 lb bone-in lamb shoulder or leg, cut into chunks
• 1/2 cup plain yogurt, whisked
• 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 paste
• 1 tbsp garlic paste
• 2 tbsp Kashmiri red chili powder
• 1 tsp fennel powder
• 1/2 tsp ground ginger (saunth)
• to taste Salt to taste
• 1/2 tsp garam masala

Instructions

1. Heat ghee in a heavy pot over medium heat; add bay leaves, both cardamoms, cinnamon, and cloves, and fry until fragrant, about 30 seconds.
2. Add sliced onion and cook until deep golden brown, 10-12 minutes, stirring frequently.
3. Add ginger paste and garlic paste, cooking 1-2 minutes until the raw smell fades.
4. Add the lamb pieces and sear on medium-high heat until browned on all sides, about 8 minutes.
5. Reduce heat, stir in Kashmiri chili powder and fennel powder, then add the whisked yogurt one spoonful at a time, stirring continuously to prevent curdling.
6. Add 1.5 cups water, salt, and ground ginger; bring to a boil, then cover and reduce to a low simmer.
7. Braise gently, stirring occasionally, until the lamb is fork-tender and the gravy has thickened and turned deep red, 60-75 minutes.
8. Stir in garam masala, adjust salt, and simmer uncovered 5 more minutes to reach your preferred gravy thickness.
9. Serve hot with steamed basmati rice or naan.