Rogan josh is one of the great dishes of Kashmir: lamb slowly braised until meltingly tender in a deep-red sauce scented with fennel, ginger and cardamom. Its famous colour traditionally came from the ratan jot root; today most cooks use Kashmiri chilli powder, which gives a vivid red with gentle heat. At Copperleaf we simmer our lamb with ginger and saffron — here is a version you can make at home.
Ingredients (serves 4)
- 800 g lamb shoulder, cut into 3–4 cm pieces
- 3 tbsp ghee or vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves and 1 tbsp fresh ginger, grated
- Whole spices: 1 cinnamon stick, 5 green cardamom pods, 4 cloves, 2 bay leaves
- 2 tsp ground coriander, 1½ tsp ground cumin, 1 tsp turmeric
- 2 tsp Kashmiri chilli powder (or 1 tbsp sweet paprika plus a pinch of chilli)
- 1 tsp ground fennel and 1 tsp garam masala
- 150 g plain yoghurt, whisked
- 2 tomatoes, chopped (optional)
- Salt, fresh coriander to serve
Method
- Heat the ghee in a heavy pot and fry the whole spices for 30 seconds until fragrant.
- Add the onion and cook gently for 10–12 minutes until deep golden.
- Stir in the garlic and ginger, then the ground spices with a splash of water so they do not burn.
- Add the lamb and brown on all sides for 5–6 minutes.
- Lower the heat and add the yoghurt a spoonful at a time, stirring constantly so it does not split. Add the tomatoes if using.
- Pour in about 250 ml hot water, cover and simmer gently for 1½–2 hours, until the lamb is tender and the sauce has thickened. Season with salt and finish with garam masala.
- Rest for 10 minutes and scatter with coriander. Serve with basmati rice or naan.
Tips for the best rogan josh
- Use shoulder rather than leg — the marbling keeps the meat juicy during the long simmer.
- Add yoghurt slowly over low heat to keep the sauce silky.
- Like most curries, it tastes even better the next day.
Prefer to let us cook? Try it at Copperleaf, Rue du Docteur-Alfred-Vincent 13, Geneva — book a table or call 022 335 08 93.