Rogan Josh Pakistani Style

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A deep-red, aromatic lamb curry from the Pakistani Kashmir region, Rogan Josh is slow-simmered with Kashmiri chili, dry-roasted fennel, and a fragrant blend of warming spices. The signature color comes from Kashmiri red chili powder and dried Kashmiri chilies rather than heavy tomato, while yogurt tenderizes the meat into silky, falling-apart chunks.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 36 gFat
• 15 gSaturated Fat
• 12 gCarbs
• 4 gFiber
• 7 gSugar
• 44 gProtein
• 720 mgSodium
• 780 mgPotassium
• 170 mgCalcium
• 5.2 mgIron
• 11 mgVitamin C
• 145 mcgVitamin A

Ingredients

For the lamb and marinade

• 1.2 kg bone-in lamb shoulder, cut into 4 cm chunks
• 1 cup full-fat plain yogurt, whisked
• 1 tablespoon fresh ginger paste
• 1 tablespoon fresh garlic paste
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder

For the spice blend

• 2 tablespoons Kashmiri red chili powder
• 1 tablespoon fennel seeds, dry-roasted and ground
• 1 tablespoon coriander seeds, dry-roasted and ground
• 1 teaspoon cumin seeds, dry-roasted and ground
• 1 teaspoon black cumin (shahjeera) seeds
• 1/2 teaspoon asafoetida (hing) powder
• 4 whole dried Kashmiri red chilies, stems removed
• 2 green cardamom pods
• 1 small cinnamon stick (about 4 cm)
• 1 bay leaf

For cooking

• 1/3 cup ghee or neutral oil
• 2 large red onions, very thinly sliced
• 1 cup water, plus more as needed
• 1 tablespoon garam masala
• 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
• 1 teaspoon salt, or to taste

For finishing

• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh ginger, cut into fine julienne
• 1 teaspoon garam masala, for garnish

Directions

1. Pat the lamb chunks completely dry with paper towels. In a large bowl, combine the lamb, yogurt, ginger paste, garlic paste, salt, and turmeric; mix well, cover, and marinate at room temperature for 30 minutes (or up to 4 hours refrigerated).
2. Meanwhile, prepare the spice blend: dry-roast the fennel, coriander, cumin, and shahjeera seeds separately in a small skillet over medium-low heat until fragrant, about 1 minute each. Grind them together with the Kashmiri chili powder, dried red chilies, and asafoetida into a coarse powder using a mortar and spice grinder.
3. Heat the ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the cardamom, cinnamon stick, and bay leaf and bloom for 30 seconds until aromatic. Add the sliced onions and cook, stirring frequently, for 18 to 22 minutes until deeply golden brown and crisp at the edges; lower the heat if they threaten to burn.
4. Add the ground spice blend to the onions and stir continuously for 45 to 60 seconds to toast the spices without burning them. Immediately add the marinated lamb along with all of its marinade and stir well to coat each piece in the spiced onions.
5. Pour in 1 cup of water, bring to a gentle boil, then reduce the heat to low, cover, and simmer for 50 to 60 minutes, stirring every 10 minutes and adding splashes of hot water if the curry reduces too quickly, until the lamb is fork-tender and the gravy is rich and oily at the edges.
6. Uncover, stir in the garam masala and crushed kasuri methi, and simmer uncovered for another 8 to 10 minutes until the gravy thickens to a deep, brick-red, spoon-coating consistency. Taste and adjust salt.
7. Remove from the heat, sprinkle with the julienned ginger, chopped cilantro, and the final teaspoon of garam masala. Cover and rest for 5 minutes so the flavors meld before serving.
8. Serve hot with steamed basmati rice, naan, or Kashmiri-style roghni roti, alongside a simple onion-tomato salad and a bowl of plain yogurt.

Cook’s Notes

• Bone-in lamb shoulder is essential for the rich, gelatinous gravy; boneless leg will work but will be less silky.
• Always dry-roast whole spices just before grinding — this is the single biggest flavor upgrade over pre-ground blends.
• For an even deeper red color without heat, swap half of the Kashmiri chili powder for Kashmiri paprika or beetroot powder.
• Rogan Josh tastes even better the next day; refrigerate overnight and reheat gently with a splash of water before serving.
• If the gravy splits during cooking, add 2 tablespoons of warm yogurt and whisk vigorously off the heat to bring it back together.

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