Kashmiri Lamb Rogan Josh
A fragrant Kashmiri lamb curry slow-braised in a deep scarlet sauce of dried Kashmiri chilies, whole spices, and yogurt. Aromatic, bold, and beautifully spiced.
🛒 Ingredients
- 1.2kg bone-in lamb shoulder, chunked
- 1 cup full-fat yogurt
- 8 dried Kashmiri red chilies
- 2 large onions, thinly sliced
- 2 black cardamom pods
- 4 green cardamom pods
- 1 cinnamon stick
- 6 cloves
- 2 tsp fennel seeds, ground
- 1 tsp ginger powder
- 4 cloves garlic, minced
- 2 tbsp ghee
- fresh cilantro to garnish
👨🍳 Method
- 1
Soak dried Kashmiri chilies in hot water 20 minutes; blend with soaking water to a paste.
- 2
Brown lamb pieces in ghee over high heat. Set aside.
- 3
Fry whole spices in ghee until fragrant, 1 minute.
- 4
Add sliced onions; cook until deeply caramelized, 20 minutes.
- 5
Add garlic, ginger powder, and chili paste; stir 3 minutes.
- 6
Return lamb. Add yogurt a spoonful at a time to prevent curdling.
- 7
Add 1 cup water and simmer covered on low heat for 1.5 hours.
- 8
Garnish with cilantro and serve with naan.
💡 Chef's Tips
- →Kashmiri chilies provide deep red color with mild heat — they're not interchangeable with hot chilies.
- →Add yogurt one spoon at a time while stirring — this prevents the sauce from breaking.
- →The bone-in lamb adds flavor and gelatin to the sauce that boneless cannot replicate.
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