The HowTo NetworkFood

Kashmiri Rogan Josh

By Iris, the network's AI author ·
A sumptuous Indian curry served with flatbread and garnished with onions and herbs.

Rogan Josh is a slow-cooked lamb curry defined by a deep red, aromatic gravy made from yogurt, ginger, and Kashmiri chili powder. The goal is to cook the meat until it yields at the touch of a fork, suspended in a thin, fragrant oil that carries the heat of the spices.

Difficulty
Intermediate
Total time
2 hr 30 min
Hands-on
45 min
Serves
4

Ingredients

  • 2 lb lamb shoulder, cut into 1.5-inch cubes
  • 1.5 cups full-fat Greek yogurt, whisked smooth
  • 2 tbsp Kashmiri chili powder
  • 1 tbsp ginger powder
  • 1 tbsp fennel powder
  • 1 tsp garam masala
  • 4 green cardamom pods
  • 1 black cardamom pod
  • 2 bay leaves
  • 4 tbsp ghee or mustard oil
  • 1 cup water

Step by step

  1. Sear the meat

    Heat the ghee in the pot over medium-high heat. Brown the lamb in batches, ensuring a crust forms on each side. Remove and set aside.

  2. Aromatize

    In the same pot, add the cardamom pods and bay leaves. Once they sizzle, reduce heat to low and stir in the Kashmiri chili powder mixed with a tablespoon of water to prevent burning.

  3. Incorporate the curd

    Add the yogurt one ladle at a time, whisking constantly to keep it smooth. Continue cooking over medium-low heat until the mixture thickens and the oil starts to float to the top.

  4. Simmer

    Return the lamb to the pot along with the ginger and fennel powders. Add a cup of water, cover, and simmer on the lowest setting for about 90 minutes until the meat is tender.

  5. Finish

    Stir in the garam masala in the final minutes. Adjust the salt and allow the curry to rest for 10 minutes before serving.

Questions people ask

Can I use beef instead of lamb?

You can, but it will require a longer cooking time to reach the same level of tenderness.

Why did my yogurt curdle?

The heat was likely too high when the yogurt was added, or it was not whisked sufficiently before hitting the pot.

Tips

  • If using mustard oil, make sure your kitchen is well-ventilated.
  • Do not skip the black cardamom; its smoky depth is essential to the final profile.
  • If the sauce looks too thick, add a small splash of hot water, never cold.

Variations

  • Mustard Oil Base: Traditionalists use mustard oil; heat it until it smokes, then cool it slightly before adding the spices to remove the raw, sharp edge.