Entree: India – Kashmir – रोगन जोश ➤ Rogan Josh (Kashmiri lamb curry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Additional 30 min

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder, cut into 1½-inch (4 cm) pieces
- 1 cup (240 ml) plain yogurt
- 2 tbsp (30 ml) ginger paste
- 2 tbsp (30 ml) garlic paste
- 2 medium onions, thinly sliced
- 3 tbsp (45 ml) ghee or vegetable oil
- 2 tbsp (30 ml) Kashmiri red chili powder (or paprika for milder color)
- 1 tsp (5 ml) turmeric
- 2 tsp (10 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 small cinnamon stick (about 1 inch (2.5 cm))
- 1 cup (240 ml) water or stock
- Salt to taste
- 2 tbsp (30 g) chopped cilantro for garnish

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, cut into 1½-inch (4 cm) pieces
- 1 cup (240 ml) plain yogurt
- 2 tbsp (30 ml) ginger paste
- 2 tbsp (30 ml) garlic paste
- 2 medium onions, thinly sliced
- 3 tbsp (45 ml) ghee or vegetable oil
- 2 tbsp (30 ml) Kashmiri red chili powder (or paprika for milder color)
- 1 tsp (5 ml) turmeric
- 2 tsp (10 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 1 cup (240 ml) water or stock
- Salt to taste
- 2 tbsp (30 g) chopped cilantro for garnish

Instructions

1. Toss lamb with yogurt, ginger paste, and garlic paste in a bowl; marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
2. Heat 3 tbsp (45 ml) ghee or oil in a heavy pot over medium heat; add cardamom, cloves, and cinnamon and fry briefly until fragrant.
3. Add sliced onions and cook slowly until deep golden brown, about 15–20 minutes.
4. Stir in Kashmiri chili powder, turmeric, ground coriander, and ground cumin and cook 1–2 minutes; add marinated lamb and brown pieces lightly.
5. Add 1 cup (240 ml) water or stock, bring to a simmer, cover, and cook on low heat for 1–1.5 hours until lamb is tender and sauce has thickened (or bake covered at 325°F/160°C).
6. Adjust seasoning with salt, garnish with 2 tbsp (30 g) chopped cilantro, and serve with steamed rice or flatbreads.