Rogan Josh (روغن جوش)
A deep crimson Kashmiri lamb curry with Kashmiri chillies, fennel, and dried ginger — aromatic, delicate, and unmistakable.
Cuisine: Kashmiri (Kashmir) · Style: Curry · Protein: Mutton · Total time: · Difficulty: medium · Servings: 4 · Spice: 2/5
Ingredients
- 750g lamb/mutton on the bone
- 3 tbsp mustard oil
- 1 tbsp ghee
- 2 black cardamoms
- 4 green cardamoms
- 6 cloves
- 1 cinnamon stick
- 2 bay leaves
- 2 tbsp Kashmiri red chilli powder
- 2 tsp fennel powder
- 1 tsp dry ginger powder (sonth)
- 1/2 cup yogurt
- A pinch of asafoetida
- A pinch of saffron
- Salt to taste
Steps
- Heat mustard oil until smoking, then lower and add ghee.
- Splutter whole spices and asafoetida.
- Add mutton and sear on high for 8 minutes until deep brown.
- Whisk yogurt with Kashmiri chilli, fennel powder, dry ginger, and salt. Add slowly, stirring.
- Cook on medium until yogurt is absorbed and oil separates.
- Add 3 cups of water and bring to a boil.
- Cover and simmer on low for 60-70 minutes until mutton is falling-off-bone tender.
- Finish with a pinch of saffron. Serve with steamed rice or naan.