Lamb Rogan Josh Recipe

For a truly tender and flavorful 

lamb rogan josh, the best results come from slow-cooking marbled cuts like lamb shoulder. This classic Kashmiri dish is famous for its vibrant red colour—traditionally from ratan jot root, though most modern recipes use Kashmiri red chilli powder for a similar hue with manageable heat. 

Ingredients

• Meat: 750g to 1kg lamb shoulder or leg, cut into 3-4cm cubes.
• Fat: 3-4 tbsp ghee (clarified butter) or mustard oil for authentic flavor.
• Aromatics: 1 large onion (finely chopped), 3-5 cloves of garlic (minced), and 1 tbsp fresh ginger (grated).
• Whole Spices: 1 cinnamon stick, 4-6 green cardamom pods (lightly bruised), 4 cloves, and 1-2 bay leaves.
• Ground Spices:
  • 3-4 tsp ground coriander.
  • 2-4 tsp ground cumin.
  • 2-3 tbsp paprika (for color) and 1 tsp Kashmiri chilli powder (adjust to taste).
  • 1 tsp turmeric and 1 tsp garam masala.
  • 1/2 tsp fennel powder (essential for the signature aroma).

Instructions

Serve: Garnish with fresh coriander leaves. This dish pairs perfectly with basmati rice or warm naan bread.

Toast Whole Spices: In a large heavy-based pot or Dutch oven, heat the ghee over medium heat. Add the cinnamon, cardamom, and cloves. Cook for 1 minute until fragrant.

Sauté Aromatics: Add the onion and cook for 7-10 minutes until golden brown. Stir in the garlic and ginger, cooking for another minute.

Bloom Ground Spices: Add all ground spices (except a final pinch of garam masala and fennel). Toast for 30 seconds, then mix in the tomato puree and salt.

Brown the Lamb: Increase heat to medium-high. Add the lamb pieces and stir to coat. Pour in the stock, bring to a simmer, and then cover with a lid.

Slow Simmer: Reduce heat to low. Simmer gently for 1.5 to 2 hours until the lamb is fork-tender. If the sauce is too thin, remove the lid for the final 15 minutes to reduce.

The Finish: Turn the heat to very low. Stir in the yogurt one tablespoon at a time to prevent splitting. Add a final sprinkle of garam masala and fennel powder.