Entree: Pakistan – Kashmir / Gilgit-Baltistan – روگن جوش ➤ Rogan Josh (Kashmiri braised red lamb curry cooked in yogurt and warming aromatic spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) boneless lamb shoulder or leg, cut into 1½–2 in (3–5 cm) cubes
- 3 tbsp (45 ml) ghee or neutral oil
- 2 large onions, thinly sliced, about 10 oz (300 g) total
- 2 tbsp (30 g) garlic‑ginger paste
- 1 cup (240 g) plain full‑fat yogurt, whisked until smooth
- 2 tbsp (14 g) Kashmiri chili powder (mild, for color)
- 1 tsp (5 g) turmeric powder
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) ground fennel or 1 tsp (2 g) fennel powder
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 small cinnamon stick (about 1½ in / 4 cm)
- 2 bay leaves
- 1 tsp (4 g) salt, or to taste
- 1 tsp (2 g) sugar or jaggery (optional, to balance flavors)
- 1 cup (240 ml) water or lamb stock as needed
- 1 tbsp (8 g) garam masala, added at the end
- Fresh cilantro, chopped, for garnish

Instructions

1. Heat ghee or oil in a heavy pot over medium heat. Add sliced onions and cook slowly, stirring frequently, until deep golden brown and caramelized, about 20–25 minutes. Remove half the onions and set aside for garnish; keep the rest in the pot.
2. Add crushed cardamom, cloves, cinnamon, and bay leaves to the pot with onions and cook 1 minute until aromatic. Stir in garlic‑ginger paste and cook 1–2 minutes. Add lamb cubes and brown on all sides, about 6–8 minutes.
3. Reduce heat, stir in Kashmiri chili powder, turmeric, ground coriander, and ground fennel. Mix well, then add whisked yogurt in a steady stream, stirring constantly to prevent curdling. Add water or stock to reach a saucy consistency.
4. Cover and simmer gently for 1 to 1¼ hours, stirring occasionally, until lamb is tender and sauce is reduced and glossy. Adjust salt and add sugar or jaggery if needed to balance acidity. Stir in garam masala and the reserved fried onions, simmer 5 minutes more.
5. Garnish with chopped cilantro and serve hot with steamed basmati rice or naan.