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Classic Lamb Rogan Josh
Traditional dish · Indian
A quintessential Kashmiri curry, this Lamb Rogan Josh is known for its rich, aromatic gravy, vibrant red hue, and tender lamb. It's a slow-cooked masterpiece, traditionally prepared with yogurt, a blend of warming spices, and Kashmiri chilies.
Ingredients
- Lamb shoulder, bone-in1 kg
- Ghee4 tbsp
- Onions, thinly sliced3 large
- Ginger paste2 tbsp
- Garlic paste2 tbsp
- Tomatoes, pureed400g
- Yogurt, whisked200g
- Kashmiri chili powder2 tbsp
- Coriander powder1 tbsp
- Cumin powder1 tsp
- Turmeric powder1/2 tsp
- Whole cloves4
- Green cardamom pods4
- Black cardamom pods2
- Cinnamon stick1 inch
- Bay leaves2
- Fennel seeds1 tsp
- Dried ginger powder (sonth)1 tsp
- Asafoetida (hing)1/4 tsp
- Saltto taste
- Wateras needed
- Fresh cilantro, choppedfor garnish
Steps
- 1
Heat ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Add whole spices (cloves, cardamom pods, cinnamon stick, bay leaves) and sauté until fragrant.
- 2
Add sliced onions and cook until golden brown, stirring occasionally. This can take 15-20 minutes.
- 3
Add ginger and garlic paste, sauté for 1-2 minutes until the raw smell disappears.
- 4
Stir in Kashmiri chili powder, coriander powder, cumin powder, and turmeric powder. Cook for 30 seconds, stirring constantly.
- 5
Add the pureed tomatoes and cook until the oil starts to separate from the masala, about 8-10 minutes.
- 6
Reduce heat to low. Gradually whisk in the yogurt, a spoonful at a time, ensuring it doesn't curdle. Cook for 5 minutes, stirring continuously.
- 7
Add the lamb pieces and sear them on all sides until browned.
- 8
Add fennel seeds, dried ginger powder, asafoetida, and salt. Mix well.
- 9
Add enough water to just cover the lamb. Bring to a simmer, then cover the pot tightly.
- 10
Cook on low heat for 2-3 hours, or until the lamb is very tender. Stir occasionally and add more water if needed to prevent sticking.
- 11
Once the lamb is tender and the gravy has thickened, adjust seasoning. Garnish with fresh cilantro before serving.
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