Traditional Lamb Rogan Josh 🍖🌶️
A rich, aromatic Kashmiri curry with tender lamb in a spiced tomato gravy—slow-cooked to perfection. Serve with fluffy basmati rice or warm naan for a taste of the Himalayas!
Ingredients
For the Curry:
🍖 Lamb shoulder: 800g, diced (bone-in for extra flavour)
🧅 Onions: 2 large, finely sliced
🍅 Tinned tomatoes: 400g, blended smooth
🧄 Garlic: 6 cloves, minced
🫚 Ginger: 2 tbsp, grated
🌶️ Kashmiri red chilli powder: 1 tbsp (or ½ tbsp paprika + ½ tsp cayenne)
🌿 Ground coriander: 2 tsp
🌿 Ground cumin: 1 tsp
🌿 Garam masala: 1 tsp
🍃 Bay leaves: 2
🌿 Cardamom pods: 4, lightly crushed
🍯 Natural yoghurt: 100ml
🫒 Vegetable oil: 3 tbsp
🧂 Salt: to taste
For the Spice Paste (Optional but Authentic):
🌶️ Dried Kashmiri chillies: 4, soaked in hot water
🍃 Green cardamom: 4 pods
🌿 Fennel seeds: 1 tsp
Method
🔥 Brown the lamb: Heat oil in a heavy pot. Sear lamb in batches until browned. Set aside.
🧅 Caramelise onions: Fry onions for 10 mins until deep golden. Add garlic, ginger, and whole spices (bay leaves, cardamom).
🌶️ Toast spices: Stir in chilli powder, coriander, and cumin. Cook for 1 min until fragrant.
🍅 Simmer: Add lamb, tomatoes, and 200ml water. Bring to a boil, then cover and simmer on low for 1.5–2 hours until lamb is tender.
🥄 Finish: Stir in yoghurt and garam masala. Simmer uncovered for 10 mins to thicken.
(For extra depth: Blend soaked Kashmiri chillies, cardamom, and fennel seeds into a paste and add with the tomatoes.)
Serving Info
⏱ Prep: 20 mins | 🔥 Cook: 2 hours | 🍴 Serves: 6 | 🔥 Calories: ~400 per serving
Tips
💡 No Kashmiri chilli? Use 1 tsp paprika + ¼ tsp cayenne for colour without extreme heat.
🔥 Slow cooker option: Cook on low for 6–8 hours after step 4.
🌿 Garnish with fresh coriander and a drizzle of cream.
"Warming, complex, and deeply satisfying—the crown jewel of Kashmiri cuisine!" 👑🌄
Why ‘Rogan Josh’? The name comes from Persian "rogan" (oil) and "josh" (heat), referring to its crimson colour and slow-cooked richness. Traditionally made with mustard oil for extra depth! 😊