Rogan josh is one of the signature dishes of Kashmiri cuisine — lamb braised for over an hour in ghee with a complex blend of Kashmiri red chillies (which provide a brilliant crimson colour and mild heat) and whole aromatic spices. The Kashmiri version uses no tomatoes; the sauce is built from the cooking juices, yoghurt, and rendered fat alone.
Lamb Rogan Josh Recipe
Ingredients
- 800g (1.75 lb) lamb shoulder, cut into 5cm cubes
- 3 tbsp ghee
- 2 medium onions, finely diced
- 4 garlic cloves, minced
- 2 tsp Kashmiri chilli powder
- 1 tsp ground fennel seeds
- 1 tsp ground dried ginger
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground cloves
- 1 tsp ground coriander
- 400ml whole-milk yoghurt, whisked smooth
- Sea salt
- Fresh coriander to serve
- Steamed basmati rice to serve
Method
- Heat the ghee in a large heavy pot over high heat. Brown the lamb in batches — do not crowd, cook 3-4 minutes per side. Remove and set aside.
- Reduce heat to medium. Cook the onions in the same ghee for 12 minutes until very deep golden — almost brown. This depth of colour is essential to the final flavour.
- Add the garlic and all the ground spices. Cook for 2 minutes, stirring.
- Return the lamb. Add the whisked yoghurt. Stir to combine thoroughly.
- Bring to a gentle simmer. Cover and cook over low heat for 60 minutes, stirring every 15 minutes, until the lamb is very tender and the sauce is thickened and deep red.
- Season generously with salt. The sauce should be thick and clinging to the lamb, not soupy.
- Serve over steamed basmati rice, garnished with fresh coriander.
What makes rogan josh red?
Kashmiri chilli powder — it has a much milder heat than regular chilli but produces an intense red colour. Do not substitute regular chilli powder or the colour will be wrong and the heat will be too high.
Is rogan josh seed oil free?
Yes when cooked in ghee. Restaurant rogan josh almost universally uses vegetable oil.
Can I use beef?
Yes — beef chuck or brisket works well and requires the same 60-minute cook time.
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