Entree: India – Kashmir – रोगन जोश ➤ Rogan Josh (Slow-braised Kashmiri lamb in a fragrant red-spiced gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 1 hr

Total 3 hrs 20 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into 1½-inch pieces
- 1 cup (240 g) plain whole-milk yogurt, well whisked
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 tbsp (30 g) ginger paste
- 2 tbsp (30 g) garlic paste
- 2 tbsp (12 g) Kashmiri red chili powder (use less for milder heat)
- 2 tsp (6 g) fennel powder or ground fennel seeds
- 1 tsp (2 g) coriander powder
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) asafoetida (hing), optional
- 6 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 stick cinnamon (about 2 inches / 5 g)
- 1 bay leaf
- 2 tsp (4 g) garam masala
- 1 cup (240 ml) water or light stock, as needed
- 2 tbsp (30 ml) ghee (clarified butter) or additional oil for finishing
- Fresh cilantro leaves for garnish (optional)

Instructions

1. In a large bowl, combine the whisked yogurt with half the ginger paste, half the garlic paste, Kashmiri chili powder, fennel powder, coriander powder, turmeric and 1/2 tsp salt. Add the lamb pieces, mix to coat, and marinate for at least 1 hour or up to overnight in the refrigerator.
2. Heat the mustard oil in a heavy-bottomed pot over medium heat until shimmering. Add the whole spices (cardamom, cloves, cinnamon, bay leaf) and sauté 30–45 seconds until fragrant. Add the chopped onion and cook, stirring, until deep golden brown, about 10–12 minutes.
3. Add the remaining ginger and garlic pastes and cook 1–2 minutes. Add the marinated lamb with any remaining yogurt marinade and increase heat to medium-high. Brown the lamb pieces on all sides, about 6–8 minutes, stirring carefully to avoid breaking the meat.
4. Once browned, add 1 cup (240 ml) water or light stock to the pot, reduce heat to low, cover, and simmer gently for 60–90 minutes until the lamb is very tender, stirring occasionally and adding a splash of water if the sauce becomes too thick.
5. When the lamb is tender, uncover and simmer 10–15 minutes to reduce and thicken the gravy as desired. Stir in the garam masala, ghee, and adjust salt to taste. If the sauce looks dry, add a few tablespoons of water and simmer briefly.
6. Garnish with fresh cilantro if using and serve Rogan Josh hot with steamed basmati rice or warm naan.