An aromatic Kashmiri lamb curry featuring tender meat in a vibrant red gravy flavored with Kashmiri chilies and warming spices. This signature dish balances heat with fragrant cardamom, fennel, and ginger.
Md Afroz Alam
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90
Cook Time
6
Servings
0
0 reviews
Medium
Difficulty
Cut lamb into 4cm cubes. Whisk yogurt with ginger paste, garlic paste, half the Kashmiri chili powder, fennel powder, ginger powder, and salt. Coat lamb thoroughly and marinate for at least 1 hour, preferably 4 hours or overnight.
Longer marination tenderizes the meat and allows spices to penetrate deeply.
Heat ghee in a heavy-bottomed pot. Add cardamom, cloves, and bay leaves. After 30 seconds, add thinly sliced onions and cook until deep golden brown, about 12 minutes. Don't rush this step.
Deep golden onions create the rich, complex base flavor essential to authentic Rogan Josh.
Add marinated lamb with all the marinade to the pot. Cook on high heat for 5 minutes, stirring frequently, until the yogurt is absorbed and lamb starts to brown. The lamb will release moisture initially, then start to sear.
Let the moisture evaporate completely and lamb pieces sear for depth of flavor.
Add remaining Kashmiri chili powder and 2 cups hot water. Bring to a boil, then reduce heat to low. Cover and simmer for 60-75 minutes until lamb is fork-tender. Stir occasionally and add water if needed.
Low and slow cooking is essential - the lamb should be melt-in-your-mouth tender.
Once lamb is tender, increase heat and cook uncovered for 10 minutes to thicken the gravy. Add saffron soaked in warm milk if using. The curry should have a rich, thick gravy. Garnish with coriander and serve with rice or naan.
The final reduction concentrates flavors - the gravy should coat the meat beautifully.
