Rogan Josh

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For the best texture within 60 minutes, use boneless lamb shoulder cut into small, even cubes; leg can work but is usually leaner and slightly less succulent.
• •Kashmiri chilies and Kashmiri chili powder give the signature red colour with moderate heat. If unavailable, use mild dried red chilies plus sweet paprika, but the flavour will be less authentic.
• •Do not boil hard after adding yogurt-coated lamb; a gentle simmer helps keep the sauce smooth.
• •This dish tastes even better after 20-30 minutes of holding, if you have extra time.

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