Rogan Josh Kashmiri Lamb

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Rogan Josh is the crown jewel of Kashmiri cuisine—a slow-braised lamb curry defined by its deep crimson hue and warm, fragrant spice profile. Built on Kashmiri red chilies, fennel, and dry ginger rather than heavy chili heat, the dish develops a velvety gravy that clings to tender, bone-in lamb.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 36 gFat
• 12 gSaturated Fat
• 9 gCarbs
• 2 gFiber
• 4 gSugar
• 32 gProtein
• 680 mgSodium
• 540 mgPotassium
• 125 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the lamb and marinade

• 3 lbs (1.4 kg) bone-in lamb shoulder, cut into 2-inch chunks
• 1 cup (240 g) plain whole-milk yogurt
• 1 tsp kosher salt

For the whole spices

• 4 green cardamom pods
• 2 black cardamom pods
• 1 (2-inch) cinnamon stick
• 4 whole cloves
• 2 dried bay leaves
• 1 tsp fennel seeds

For the ground spice blend

• 2 tbsp Kashmiri red chili powder
• 1 tbsp ground fennel
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp dry ginger powder
• 1/2 tsp ground turmeric
• 1/4 tsp asafoetida (hing)

For the curry base

• 1/2 cup mustard oil
• 2 large yellow onions, finely chopped (about 2 cups)
• 6 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 cup warm water
• 1 tbsp ghee

For the garnish

• 1/4 cup chopped fresh cilantro
• 1 tbsp slivered raw almonds
• 5 saffron strands bloomed in 1 tbsp warm milk
• Steamed basmati rice, for serving

Directions

1. Pat the lamb pieces dry, then toss with yogurt and salt in a large bowl. Set aside to marinate for 30 minutes at room temperature while you prep the spices.
2. Combine the whole spices (cardamom, cinnamon, cloves, bay leaves, and fennel seeds) in a small dry skillet over medium-low heat. Toast for 60–90 seconds until fragrant, then set aside.
3. Heat the mustard oil in a heavy Dutch oven over medium-high heat until it just begins to smoke. Reduce the heat to medium and add the toasted whole spices, letting them sizzle for 15 seconds.
4. Add the lamb pieces in a single layer and brown on all sides, about 6–8 minutes total. Transfer to a plate and set aside.
5. Add the chopped onions to the same pot and cook, stirring frequently, for 12–15 minutes until deeply golden brown. Stir in the garlic and fresh ginger and cook for 1 minute more.
6. Sprinkle in the ground spice blend (chili powder, fennel, coriander, cumin, dry ginger, turmeric, and asafoetida) and stir constantly for 30 seconds to bloom the spices in the oil.
7. Return the lamb and any accumulated juices to the pot along with the warm water. Bring to a gentle simmer, then cover, reduce the heat to low, and cook for 70–80 minutes, stirring occasionally, until the lamb is fork-tender and the gravy is thick and glossy.
8. Uncover, stir in the ghee and bloomed saffron milk, and simmer for 5 more minutes to concentrate the sauce. Taste and adjust salt.
9. Skim any excess surface fat, then sprinkle with cilantro and slivered almonds. Serve hot over steamed basmati rice.

Cook’s Notes

• Kashmiri red chili powder is prized for its vivid color without aggressive heat; substitute with sweet paprika plus a pinch of cayenne if unavailable.
• Mustard oil must be heated to its smoking point first to mellow its raw pungency—this step is essential for authentic flavor.
• Bone-in lamb shoulder is the traditional cut; the connective tissue breaks down during the long braise and enriches the gravy.
• Like most braises, Rogan Josh tastes even better the next day once the spices have fully melded—refrigerate overnight and reheat gently.
• Do not skip the asafoetida (hing); it adds the subtle onion-garlic backbone characteristic of Kashmiri pandit cooking.

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