Entree: India – Delhi & NCR – रोगन जोश ➤ rogan josh (Aromatic Kashmiri-style braised lamb in a spiced red gravy)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1 to 1.5-inch (2.5–4 cm) pieces
- 1 cup (240 g) plain full-fat yogurt, whisked until smooth
- 2 medium onions, thinly sliced, approx. 10 oz (300 g)
- 3 tbsp (45 ml) ghee or vegetable oil
- 1 tbsp (15 g) garlic paste
- 1 tbsp (15 g) ginger paste
- 2 tbsp (15 g) Kashmiri red chili powder
- 2 tsp (4 g) fennel seed powder (saiun), or finely ground fennel seeds
- 1 tsp (2 g) ground coriander
- 1/8 tsp (0.5 g) asafoetida (hing), optional
- 1 cinnamon stick (2–3 inch / 5–7 cm)
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 2 bay leaves
- 1 tsp (5 g) salt, adjust to taste
- 1½ cups (360 ml) water or lamb stock
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro leaves, chopped for garnish
- 2 tbsp (30 ml) neutral oil (if needed for frying onions)

Instructions

1. Place the lamb pieces in a large bowl and mix with half the yogurt (1/2 cup / 120 g), 1 tbsp Kashmiri chili powder, and 1/2 tsp salt. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Heat ghee in a heavy-bottomed pot over medium heat. Add cinnamon, cardamom, cloves, bay leaves, and asafoetida; fry for 30 seconds until fragrant.
3. Add sliced onions and cook gently, stirring often, until deep golden brown and caramelized, about 20–25 minutes. If onions begin to stick, add 2 tbsp (30 ml) oil.
4. Remove two tablespoons of the browned onions and set aside for garnish. Add garlic and ginger paste to the pot and sauté 1–2 minutes until raw aroma dissipates.
5. Add marinated lamb and cook over medium-high heat, stirring occasionally, until the meat is browned on all sides, about 8–10 minutes.
6. Reduce heat to medium, stir in remaining yogurt (1/2 cup / 120 g) slowly to prevent curdling, then add remaining 1 tbsp Kashmiri chili powder, fennel powder, ground coriander, and remaining salt. Mix thoroughly to coat the meat in the spice-yogurt mixture.
7. Pour in 1½ cups (360 ml) water or stock, bring to a gentle simmer, cover, and cook on low heat until lamb is tender, about 60–75 minutes. Stir occasionally and adjust liquid so gravy is thick but saucy.
8. When lamb is fork-tender and sauce has reduced to desired consistency, stir in lemon juice and check seasoning. Simmer uncovered 3–5 minutes to marry flavors.
9. Garnish with reserved fried onions and chopped cilantro. Serve hot with steamed rice, naan, or roomali roti.