Kashmiri Lamb Rogan Josh

Name: Kashmiri Lamb Rogan Josh
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 6 servings
Cuisine: North Indian
Ingredients: 2¼ lb (1020 g) boneless lamb shoulder, trimmed of thick fat, cut into 1½-inch (4 cm) cubes; 1 cup (245 g) whole-milk plain yogurt, at room temperature, whisked smooth; 2 tablespoons (14 g) Kashmiri chili powder; 2 teaspoons (8 g) kosher salt, plus more to taste; 1 teaspoon (2 g) ground ginger; ¼ cup (55 g) ghee or mustard oil; 6 whole pods (1 g) green cardamom pods, lightly crushed; 2 whole pods (2 g) black cardamom pods, lightly crushed; 1 piece (3-inch / 7.5 cm) (3 g) cinnamon stick; 4 whole (½ g) whole cloves; 2 whole (1 g) bay leaves; 2 medium (about 12 oz) (340 g) yellow onions, thinly sliced; 2 tablespoons (20 g) fresh ginger, peeled and finely grated; 6 cloves (18 g) garlic, finely grated or minced; 1½ tablespoons (9 g) ground fennel seed, freshly ground if possible; 2 teaspoons (4 g) ground coriander; 1 teaspoon (2 g) garam masala; 1½ cups (355 ml) hot water, hot from the kettle or tap; ¼ cup (8 g) fresh cilantro, roughly chopped (optional)

From the MyKitchenBank Kitchen

Tender lamb shoulder braised slowly on the stovetop in a brick-red gravy of Kashmiri chili, yogurt, fennel and ginger. Deeply aromatic and rich, with mild heat and a glossy, spiced oil on top.

Prep: 20 min
Cook: 2 hr 20 min
Wait: 1 hr 10 min
Total: 3 hr 50 min
Makes: 6 servings (about 7 cups / 1.6 L)

Jump to recipe ♡ Save

Ingredients

6 servings

For the lamb
2¼ lb (1020 g) boneless lamb shoulder, trimmed of thick fat, cut into 1½-inch (4 cm) cubes
1 cup (245 g) whole-milk plain yogurt, at room temperature, whisked smooth
2 tablespoons (14 g) Kashmiri chili powder
2 teaspoons (8 g) kosher salt, plus more to taste
1 teaspoon (2 g) ground ginger
For the curry
¼ cup (55 g) ghee or mustard oil
6 whole pods (1 g) green cardamom pods, lightly crushed
2 whole pods (2 g) black cardamom pods, lightly crushed
1 piece (3-inch / 7.5 cm) (3 g) cinnamon stick
4 whole (0.5 g) whole cloves
2 whole (1 g) bay leaves
2 medium (about 12 oz) (340 g) yellow onions, thinly sliced
2 tablespoons (20 g) fresh ginger, peeled and finely grated
6 cloves (18 g) garlic, finely grated or minced
1½ tablespoons (9 g) ground fennel seed, freshly ground if possible
2 teaspoons (4 g) ground coriander
1 teaspoon (2 g) garam masala
1½ cups (355 ml) hot water, hot from the kettle or tap
To finish
¼ cup (8 g) fresh cilantro, roughly chopped (optional)

Equipment (5)

5- to 6-quart (4.7–5.7 L) heavy lidded pot or casserole
Large mixing bowl
Wooden spoon
Small bowl for measured spices
Mortar and pestle or spice grinder

Steps

Before you start

Marinate the lamb at least 1 hour (up to overnight in the fridge) for the most tender meat.
Take the yogurt out of the fridge 30 minutes ahead and whisk it smooth so it is less likely to split in the hot pot.
Kashmiri chili powder is mild and gives the red color; if you use hotter chili powder, use about half as much.
Have everything measured before you start; the spice steps move quickly. This recipe is cooked entirely on the stovetop; no oven is needed.

1
Marinate the lamb
- In a large bowl, combine the lamb cubes, yogurt, Kashmiri chili powder, ground ginger and 2 teaspoons salt.
- Mix with your hands until every piece is coated.
- Cover and refrigerate for at least 1 hour, or up to overnight.
+ Show details− Hide details
Ready when: Lamb is evenly coated in a thick, deep red marinade
Tip: Pull the bowl out of the fridge 20 minutes before cooking so the meat is not ice cold.
2
Bloom whole spices
- Heat the ghee in a 5- to 6-quart heavy lidded pot over medium heat for 1 minute.
- Add the green and black cardamom, cinnamon stick, cloves and bay leaves.
- Stir for 30–45 seconds.
+ Show details− Hide details
Ready when: Spices smell fragrant and the cloves puff slightly; bay leaves sizzle
Tip: Do not let the spices darken or smoke, or they turn bitter.
3
Brown the onions
- Add the sliced onions and a pinch of salt.
- Cook over medium heat, stirring every 1–2 minutes, for 15–18 minutes, until deep golden brown.
- Lower the heat to medium-low if they start to catch on the bottom.
+ Show details− Hide details
Ready when: Onions are soft, shrunken and a deep golden brown, not blackened
Tip: A splash of water (1 tablespoon) loosens any browned bits that stick.
4
Add ginger and garlic
- Stir in the grated fresh ginger and garlic.
- Cook for 1 minute, stirring constantly, until the raw smell is gone.
+ Show details− Hide details
Ready when: Mixture smells sweet and aromatic, not sharp
5
Sear the lamb
- Raise the heat to medium-high.
- Add the marinated lamb with all its marinade.
- Cook, stirring often, for 8–10 minutes, until the yogurt has thickened, the lamb has turned from pink to grayish-brown on the outside, and the oil starts to separate at the edges.
+ Show details− Hide details
Ready when: Sauce looks thick and glossy with reddish oil pooling at the edges
Tip: Stir constantly at first; yogurt can curdle if left to sit on hot metal.
6
Add ground spices
- Reduce the heat to medium-low.
- Sprinkle in the ground fennel and ground coriander.
- Stir for 1 minute to toast the spices in the oil.
+ Show details− Hide details
Ready when: Spices smell warm and toasty; the sauce darkens slightly
Tip: If the pot looks dry, add 2 tablespoons of the hot water to prevent scorching.
7
Braise until tender
- Pour in the 1½ cups (355 ml) hot water and scrape up any browned bits from the bottom.
- Bring to a gentle boil, then reduce the heat to low.
- Cover with the lid slightly ajar and simmer for 1 hour 30 minutes, stirring every 25–30 minutes.
- If the lamb is not yet tender, simmer up to 15 minutes more.
+ Show details− Hide details
Ready when: A piece of lamb pulls apart easily with a spoon and no resistance remains
Tip: Keep the simmer barely bubbling; hard boiling toughens the meat and can split the sauce.
8
Finish the gravy
- Remove the lid.
- If the sauce is thin, simmer over medium heat for 5–10 minutes until it coats the back of a spoon and red oil floats on top.
- Stir in the garam masala and taste; add salt as needed.
- Remove the bay leaves, cinnamon stick, and any large cardamom pods if you like.
+ Show details− Hide details
Ready when: Gravy is thick enough to cling to the lamb, with a shiny red oil layer
Tip: Skim excess oil with a spoon if you want a lighter curry.
9
Rest and serve
- Turn off the heat and let the rogan josh rest, covered, for 10 minutes so the flavors settle.
- Scatter with chopped cilantro and serve with steamed basmati rice or naan.
+ Show details− Hide details
Ready when: Gravy no longer looks watery

Good to know

Tips

Use shoulder, not leg: its connective tissue melts into a silky gravy over a long braise.
Whisk the yogurt smooth and keep stirring when it first hits the hot pot to prevent curdling.
Don't skip browning the onions; they provide the body and sweetness of the sauce.
Add hot water, not cold, so the braise doesn't stall and the meat doesn't seize.

Make ahead

Rogan josh tastes better the next day. Cook completely, cool, and refrigerate up to 3 days. The lamb can also be marinated up to 24 hours ahead.

Storage & reheating

Room temperature: up to 2 hours. Fridge: airtight container up to 4 days. Freezer: up to 3 months; thaw overnight in the fridge. Reheat gently in a covered pot over low heat, adding a splash of water, until steaming hot (165°F / 74°C).

Substitutions

boneless lamb shoulder → bone-in lamb shoulder or goat. Use 3 lb (1.35 kg) bone-in and add 20–30 minutes to the braise.
Kashmiri chili powder → 1 tablespoon sweet paprika plus ¼ teaspoon cayenne. Approximates the color and mild heat.
ghee or mustard oil → neutral oil such as avocado or sunflower. Mustard oil is traditional; ghee is milder. Oil works but is less rich.
black cardamom pods → 1 additional green cardamom pod. You lose the smoky note, but the dish is still balanced.