Rogan Josh
A Kashmiri lamb curry built without onion, garlic, or tomato — its deep red color and flavor come from Kashmiri chili, fennel, and whipped yogurt, cooked in mustard oil.
Meat
⚠ Contains: Dairy, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: This onion/garlic-free version follows Kashmiri Pandit (Hindu) tradition; the Mughal-influenced Kashmiri Muslim wazwan version builds a base of onion, garlic, and ginger instead — both are authentic, long-standing traditions of the same dish. Rogan josh is also a staple of Pakistani cooking, part of the broader Mughlai-Persian culinary tradition shared across the subcontinent.
Ingredients
- 800g lamb, bone-in, cut into pieces
- 1/3 cup mustard oil
- 4 green cardamom pods, 2 black cardamom pods, 4 cloves, 1 cinnamon stick, 2 bay leaves
- 1 cup plain yogurt, whisked smooth
- 2 tbsp Kashmiri chili powder (for color and mild heat)
- 1 tbsp ground fennel
- 1 tsp ground dry ginger (saunth)
- 1/4 tsp asafoetida (hing)
- 1 tsp garam masala
- Pinch of saffron (optional)
- Salt, to taste
- Water, as needed
Steps
- Heat the mustard oil in a heavy pot until it smokes lightly, then let it cool slightly — this removes its raw pungency before cooking.
- Reheat the oil and fry the whole spices (cardamom, cloves, cinnamon, bay leaves) until fragrant.
- Add the lamb and sear over high heat for about 10 minutes, until well browned on all sides.
- Lower the heat and add the asafoetida, ground fennel, and dry ginger powder, stirring to coat the meat.
- Add the whisked yogurt a spoonful at a time, stirring constantly and keeping the heat low to prevent it from curdling.
- Stir in the Kashmiri chili powder for color, then add enough water to just cover the meat. Cover and simmer gently for 45-60 minutes, until the lamb is tender.
- Stir in the garam masala and saffron if using, and simmer uncovered for a final 5-10 minutes to thicken the gravy. Season with salt and serve with rice.