Kashmiri Lamb Rogan Josh with Fennel & Ginger
85% authentic · Indian
This variation emphasizes the distinct aromatic profile of Kashmiri cuisine, highlighting the use of fresh ginger, fennel seeds, and a touch of mace, creating a fragrant and deeply flavorful Rogan Josh.
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Ingredients
- Lamb leg, cubed800g
- Mustard oil4 tbsp
- Onions, finely chopped2 large
- Fresh ginger, grated3 tbsp
- Garlic paste1 tbsp
- Tomatoes, chopped2 medium
- Yogurt, whisked150g
- Kashmiri chili powder2 tbsp
- Coriander powder1 tbsp
- Fennel seeds, ground1.5 tsp
- Dried ginger powder (sonth)1 tsp
- Mace powder1/4 tsp
- Whole cloves3
- Green cardamom pods3
- Cinnamon stick1 inch
- Bay leaves1
- Saltto taste
- Wateras needed
- Slivered almonds, toastedfor garnish
- Fresh mint leavesfor garnish
Steps
- 1
Heat mustard oil in a heavy-bottomed pot over medium-high heat until it just begins to smoke, then reduce heat. Add whole spices (cloves, cardamom, cinnamon, bay leaf) and sauté until fragrant.
- 2
Add chopped onions and cook until translucent, about 8-10 minutes.
- 3
Add grated fresh ginger and garlic paste, sauté for 2 minutes until the raw smell disappears.
- 4
Stir in Kashmiri chili powder, coriander powder, ground fennel seeds, dried ginger powder, and mace powder. Cook for 1 minute, stirring constantly.
- 5
Add chopped tomatoes and cook until they soften and the oil begins to separate.
- 6
Reduce heat to low. Gradually whisk in the yogurt, stirring continuously to prevent curdling. Cook for 5 minutes.
- 7
Add the lamb cubes and sear them until browned on all sides.
- 8
Add salt and enough water to cover the lamb. Bring to a simmer, then cover the pot tightly.
- 9
Cook on low heat for 1.5 to 2 hours, or until the lamb is very tender. Stir occasionally and add water if the gravy becomes too thick.
- 10
Adjust seasoning. Garnish with toasted slivered almonds and fresh mint leaves before serving.
