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Authentic Kashmiri Lamb Curry (Rogan Josh) Recipe

Authentic Kashmiri Lamb Curry (Rogan Josh)

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6

Ingredients
  

  • 2 lbs bone-in lamb shoulder cubed
  • 3 tbsp ghee or mustard oil
  • 1 cup plain yogurt whisked
  • 2 large onions finely sliced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp Kashmiri red chili powder
  • 1 tsp ground fennel seeds
  • 1 tsp ground ginger powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 4 green cardamom pods
  • 2 black cardamom pods
  • 4 whole cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tsp salt to taste
  • 1/4 cup fresh cilantro chopped for garnish

Instructions
 

  • Heat ghee or mustard oil in a heavy-bottomed Dutch oven over medium heat.
  • Add bay leaves, green cardamom, black cardamom, cloves, and cinnamon stick. Sauté for 1 minute until fragrant.
  • Add sliced onions and cook for 10 to 12 minutes until deep golden brown.
  • Stir in minced garlic and grated ginger, cooking for 1 additional minute.
  • Add the lamb cubes in batches, searing on all sides for about 5 to 7 minutes until well browned.
  • Lower the heat and add Kashmiri chili powder, ground fennel, ground ginger, coriander, cumin, turmeric, and salt. Stir continuously for 1 minute to toast the spices.
  • Add the whisked yogurt one tablespoon at a time, stirring constantly to prevent curdling.
  • Pour in 1 cup of water and bring the mixture to a gentle simmer.
  • Cover the pot, reduce heat to low, and cook for 60 to 90 minutes, stirring occasionally, until the lamb is fork-tender and the oil separates from the sauce.
  • Garnish with fresh chopped cilantro and serve hot with basmati rice or naan bread.