Rogan Josh

Nutrition · per serving

Steps

1. 1

   In a bowl, combine the yogurt, ground ginger, grated garlic, and salt. Add the lamb and mix well to coat every piece. Let it stand at room temperature for 15 minutes while you prepare the remaining ingredients; this short marinade seasons the meat and helps it stay tender.

   120 g plain full-fat yogurt1 tsp ground ginger4 cloves garlic, finely grated1 tsp fine salt500 g lamb shoulder, boneless, cut into 3 cm cubes
2. 2

   Meanwhile, soak the torn dried chilies in 60 ml of the water for 10 minutes to soften. Preheat a heavy pot or Dutch oven over medium heat. Having the chilies softened now helps them blend into the sauce and release their colour more evenly.

   4 Kashmiri dried chilies, seeds shaken out and torn250 ml water
3. 3

   Add the ghee to the hot pot. When melted, add the green cardamom, black cardamom, cloves, cinnamon stick, and bay leaf. Fry for 30-45 seconds until fragrant but not scorched; burned whole spices turn the curry bitter.

   2 tbsp ghee5 green cardamom pods1 black cardamom pod5 cloves1 piece (5 cm) cinnamon stick1 bay leaf
4. 4

   Add the sliced onion and cook over medium heat for 8-10 minutes, stirring often, until deep golden brown. Add the fresh ginger and cook for 30 seconds more. Properly browned onions build the body and sweetness of the sauce.

   120 g onion, finely sliced15 g fresh ginger, finely grated
5. 5

   Stir in the softened dried chilies with their soaking liquid, then add the Kashmiri chili powder, fennel powder, ground coriander, turmeric, and asafoetida. Cook for 30 seconds, stirring constantly, just until the spices smell aromatic; if the pan looks dry, splash in a little of the remaining water.

   4 Kashmiri dried chilies, seeds shaken out and torn2 tsp Kashmiri chili powder2 tsp fennel powder1 tsp ground coriander1/4 tsp ground turmeric1 pinch asafoetida250 ml water
6. 6

   Add the marinated lamb and all of its marinade. Raise the heat to medium-high and cook for 5-6 minutes, stirring frequently, until the yogurt loses its raw look and the lamb is lightly browned in spots. This step cooks off the raw dairy taste before braising.

   500 g lamb shoulder, boneless, cut into 3 cm cubes120 g plain full-fat yogurt1 tsp ground ginger4 cloves garlic, finely grated1 tsp fine salt
7. 7

   Pour in the remaining water, scraping up anything stuck to the bottom. Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 25 minutes, stirring once or twice, until the lamb is tender enough to yield easily when pressed with a spoon and the sauce has thickened to a rich, coating consistency.

   250 ml water
8. 8

   Uncover, stir in the garam masala, and simmer for 2-3 minutes more to finish the sauce. Taste and adjust salt if needed. The curry is ready when the fat begins to lightly separate at the edges and the lamb is fully tender.

   1/2 tsp garam masala
9. 9

   Rest the Rogan Josh off the heat for 5 minutes, then spoon into warm bowls and scatter with fresh coriander. Serve hot with steamed basmati rice or naan.

   10 g fresh coriander leaves

Origin & History

Rogan Josh is one of the best-known dishes of Kashmiri cuisine, with roots shaped by Persian culinary influence and later regional adaptations in the Kashmir Valley. The name is often linked to the dish's characteristic red hue and the cooking method that develops an aromatic, richly spiced meat gravy. Kashmiri versions traditionally emphasize fragrance from whole spices and the colour of dried chilies rather than overwhelming heat.