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Kashmiri Rogan Josh

Kashmiri Rogan Josh

Experience the warmth of authentic Kashmiri cuisine with this signature lamb curry, slow-cooked in a vibrant, fragrant fennel and ginger gravy.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1000 g Bone-in lamb shoulder cut into 2-inch chunks
  • 4 tbsp Mustard oil traditional flavor base
  • 1 cup Plain yogurt whisked, at room temperature
  • 2 tbsp Kashmiri red chili powder for color and mild heat
  • 1.5 tbsp Fennel powder saunf (ground finely)
  • 1 tsp Ginger powder sonth (dried ground ginger)
  • 0.25 tsp Asafoetida hing (essential savory element)
  • 2 whole Black cardamom pods cracked open
  • 4 whole Green cardamom pods cracked open
  • 4 whole Cloves
  • 1 inch Cinnamon stick
  • 1 tsp Salt or to taste

Method
 

  1. Heat the mustard oil in a heavy-bottomed pot or Dutch oven over high heat until it starts smoking. Turn off the heat and let it cool for 3-4 minutes. This removes the harsh, pungent bite from the oil.
  2. Turn the heat back to medium. Add the lamb pieces (1000g) in a single layer. Sear for 5-7 minutes, turning occasionally, until the edges turn beautifully golden-brown. This traps the savory juices inside.
  3. Push the meat to the side of the pot. Add the black cardamom, green cardamom, cloves, cinnamon, and asafoetida directly into the oil. Sizzle for 30 seconds until they swell and release a warm aroma.
  4. While the meat is sizzling, whisk the Kashmiri red chili powder, fennel powder, and dried ginger powder into your room-temperature yogurt until it forms a smooth, red paste.
  5. Reduce the stove heat to low. Slowly pour the spiced yogurt mixture into the pot while stirring the lamb continuously. Keep stirring for 3-4 minutes until the yogurt blends completely into the oil without curdling.
  6. Add 1 cup of warm water and salt. Bring it to a gentle simmer, cover with a tight-fitting lid, and let it cook on low heat for 75-90 minutes. You will know it is done when the lamb is fork-tender and a brilliant layer of red oil (rogan) floats gracefully to the top.