Cooking Lucid
Rogan Josh
A Kashmiri lamb curry with a deep red, aromatic gravy built on yogurt, fennel, and Kashmiri chilies. Slow-braised until the meat falls off the bone — regal and deeply flavorful.
Prep 20 min
Cook 1h 30m
Total 1h 50m
Serves 6
Ingredients
Step 1 — Brown the lamb
- 2 lbs bone-in lamb shoulder (cut into pieces)
- 3 tbsp oil or ghee
- 2 large onions (thinly sliced)
- 1 tbsp ginger-garlic paste
Step 2 — Spice paste and braise
- 2 tbsp Kashmiri red chili powder
- 1 tsp fennel powder
- 1 tsp ginger powder
- ½ tsp turmeric
- 1 cup plain yogurt (whisked)
- 2 cups water
- 4 green cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp salt
Step 3 — Serve
- Basmati rice
- Naan
- Fresh cilantro
Instructions
- 1
Brown the lamb
Heat oil in a heavy pot over medium-high heat. Brown lamb pieces on all sides, working in batches. Set aside. In the same pot, fry onions 12–15 minutes until deep golden. Add ginger-garlic paste and cook 1 minute.
- 2
Braise
Stir in chili powder, fennel, ginger powder, and turmeric. Lower heat and gradually whisk in yogurt a spoonful at a time to prevent curdling. Return lamb, add water, whole spices, and salt. Simmer covered 1–1½ hours until lamb is tender and gravy is rich.
- 3
Serve
Skim excess fat if desired. Garnish with cilantro and serve with basmati rice and naan.
Nutrition per serving: 460 cal · 36g protein · 10g carbs · 30g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
