Rogan josh is one of the best-known dishes of Kashmiri cooking, prized for tender meat and a fragrant red gravy. Its color traditionally comes from mild Kashmiri chile rather than overwhelming heat.
This accessible version browns lamb shoulder, blooms whole and ground spices, and slowly simmers the meat with yogurt until the sauce clings to every piece.
Lower the heat before adding yogurt and stir it in gradually to keep the sauce smooth.
Serving Suggestions
Serve with steamed basmati rice, naan, or roti, plus cucumber raita for contrast.
Recipe Notes
Rogan josh tastes even better the next day. Refrigerate for up to three days and reheat gently with a splash of water.
Indian Rogan Josh
Tender lamb simmered with yogurt and fragrant Kashmiri spices in a deep red gravy.
Equipment
- Heavy Dutch oven
- Mixing bowl
- Wooden spoon
- Chef’s knife
Ingredients
Lamb and Sauce
- 2 lb boneless lamb shoulder cut into 1 1/2-inch pieces
- 2 tbsp neutral oil or ghee
- 1 large yellow onion finely sliced
- 1 tbsp finely grated ginger
- 4 cloves garlic minced
- 1 cup plain whole-milk yogurt whisked
- 1 cup water plus more as needed
- 1 tsp fine salt
Spices
- 4 whole green cardamom pods lightly crushed
- 4 whole cloves
- 1 piece cinnamon stick 2 inches long
- 2 tsp Kashmiri chile powder mild
- 2 tsp sweet paprika
- 1 tsp ground fennel
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp garam masala
Instructions
Brown the Lamb:
- Pat the lamb dry and season with half the salt. Heat the oil in a Dutch oven and brown the lamb in batches; transfer to a plate.
- Add cardamom, cloves, and cinnamon to the pot for 30 seconds. Add the onion and cook until deeply golden, 10 to 12 minutes.
Build the Gravy:
- Stir in fresh ginger and garlic for 1 minute. Lower the heat and add Kashmiri chile, paprika, fennel, cumin, and ground ginger with a splash of water.
- Add the yogurt a few spoonfuls at a time, stirring until incorporated before each addition.
Simmer:
- Return the lamb and its juices to the pot. Add the remaining water and salt, bring to a gentle simmer, cover, and cook for 70 to 80 minutes until tender.
- Uncover and simmer until the gravy coats the meat. Stir in garam masala, adjust salt, and rest for 10 minutes before serving.
Notes
- Kashmiri chile supplies color with moderate heat; do not replace all of it with cayenne.
- Bone-in lamb may be used; allow a little extra cooking time.
Nutrition
Calories: 440kcalCarbohydrates: 10gProtein: 35gFat: 28gSaturated Fat: 11gCholesterol: 120mgSodium: 590mgFiber: 2gSugar: 5g