Dinner

Lamb Rogan Josh – Kashmir Style

Name: Lamb Rogan Josh – Kashmir Style
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Ingredients: 450 g lamb shoulder or leg, cut into bite-sized pieces; 2 tablespoons vegetable oil or ghee; 2 large onions, finely sliced; 4 garlic cloves, minced; 1 piece of ginger, grated; 2 medium tomatoes, chopped; 1 cup plain yogurt, whisked; 1.5 cups water or lamb stock; 2 tablespoons Kashmiri chili powder; 1 teaspoon turmeric powder; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 teaspoon garam masala; 4-5 pieces green cardamom pods, crushed; 1 cinnamon stick; 3 cloves; 1 bay leaf; Salt to taste; Fresh cilantro, chopped; Lemon wedges; Steamed basmati rice; Warm naan or roti; A side of cooling cucumber raita

09/01/2025 0 Comments

Total Time: 1 hr 45 mins Difficulty: Advanced

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Authentic North Indian Recipe

Lamb Rogan Josh is a classic dish from Kashmir, in Northern India, known for its rich, aromatic flavours and tender meat. This recipe brings together fragrant spices and slow-cooked lamb for a deeply satisfying curry. Perfect for family dinners or special occasions, it’s best served with steamed basmati rice or warm naan.

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Spicy

Lamb Rogan Josh – Kashmir Style

Cooking Method: Sauteing, Simmering Cuisine: Indian Courses: Dinner Recipe Keys: Spicy

Difficulty: Advanced Prep Time 30 mins Cook Time 75 mins Total Time 1 hr 45 mins

Calories: 380

Best Season: Suitable throughout the year

Description

Ingredients

Scale

For the Curry

450 g lamb shoulder or leg, cut into bite-sized pieces

2 tablespoons vegetable oil or ghee

2 large onions, finely sliced

4 garlic cloves, minced

1 piece of ginger, grated

2 medium tomatoes, chopped

1 cup plain yogurt, whisked

1.5 cups water or lamb stock

Spices

2 tablespoons Kashmiri chili powder (or mild paprika for less heat)
1 teaspoon turmeric powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon garam masala
4-5 pieces green cardamom pods, crushed
1 cinnamon stick
3 cloves
1 bay leaf
Salt to taste

For Garnish

Fresh cilantro, chopped
Lemon wedges (optional)

Accompaniments:

Steamed basmati rice
Warm naan or roti
A side of cooling cucumber raita

Instructions

Make the Curry

Marinate the Lamb:

In a bowl, combine the lamb pieces with a pinch of salt, turmeric, and Kashmiri chili powder. Set aside to marinate for 20-30 minutes.
Prepare the Base
- Heat oil or ghee in a large, heavy-bottomed pan over medium heat. Add the cardamom pods, cinnamon stick, cloves, and bay leaf. Sauté for 1 minute until fragrant.
- Add the sliced onions and cook until golden brown, about 8-10 minutes.
- Stir in the garlic and ginger, cooking for another 1-2 minutes.
Cook the Tomato and Spices
- Add the chopped tomatoes and cook until they soften and break down into a thick paste, about 5-7 minutes.
- Stir in the coriander, cumin, and garam masala. Cook for another 2 minutes to bloom the spices.
Cook the Lamb
- Add the marinated lamb to the pan and cook, stirring occasionally, until browned on all sides, about 5 minutes.
- Reduce the heat to low and mix in the whisked yogurt, a little at a time, to prevent curdling. Ensure the lamb is fully coated.
Simmer

Pour in the water or lamb stock and bring to a simmer. Cover and cook on low heat for 45-60 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.
Final Touches:
- Taste and adjust seasoning with salt. Remove the cinnamon stick, bay leaf, and cardamom pods before serving, if preferred.
- Garnish with fresh cilantro and serve hot.

Tips and Variations

Taste and adjust seasoning with salt. Remove the cinnamon stick, bay leaf, and cardamom pods before serving, if preferred.
Garnish with fresh cilantro and serve hot.

Keywords: lamb, mutton, rogan josh

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