Name: Rogan Josh
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 700 g lamb (bone-in, cut into curry pieces); 150 ml mustard oil; 3 whole green cardamom pods; 2 whole black cardamom pods; 1 stick cinnamon; 2 whole bay leaves; 4 whole cloves; 200 ml plain yoghurt (whisked); 2 tbsp Kashmiri red chilli powder; 1 tsp ground ginger (saunth); 1 tbsp fennel powder; 0.5 tsp ground asafoetida (hing); salt (to taste); 400 ml water; 0.25 tsp ground cardamom powder (for finishing)

Method

Sear the lamb

Heat the mustard oil in a heavy pot until it just stops smoking, add the whole cardamoms, cinnamon, bay leaves and cloves, then add the lamb pieces and sear on all sides.

Let the mustard oil heat until the sharpness cooks off — it should smell nutty, not pungent.

8 min

Add hing and ginger powder

Stir in the asafoetida and ground ginger, coating the lamb well.

1 min

Add yoghurt off the heat

Take the pot off direct high heat and whisk in the yoghurt gradually, stirring constantly so it doesn't split.

2 min

Add chilli and fennel

Return to the heat, stir in the Kashmiri chilli powder and fennel powder, and cook briefly.

Kashmiri chilli powder gives the traditional deep red colour without excessive heat.

2 min

Simmer until tender

Add water and salt, cover, and simmer on low heat until the lamb is completely tender and the gravy has thickened and turned a deep red.

The lamb is ready when it pulls away easily from the bone.

60 min

Finish and serve

Sprinkle over the ground cardamom powder and serve hot with steamed rice.

Rogan Josh

Ingredients

Method

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