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Rogan Josh
India
Kashmir's signature dish. The deep red colour comes from Kashmiri chilli, which is mild and sweet.
Kashmiri slow-cooked lamb — rich, deeply spiced with Kashmiri chilli for colour without fierce heat. The most celebrated dish of Kashmir.
Prep
20 mins
Cook
90 mins
Difficulty
Medium
Calories
445 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
800glamb shoulder, cubed
3 tbspKashmiri red chilli powder
200mlyogurt
2onions, diced
6 clovesgarlic
1 pieceginger
2bay leaves
4cardamom pods
2cinnamon sticks
4 tbspghee
Method
1
Brown onion in ghee until golden. Add garlic, ginger and whole spices. Cook 2 minutes.
2
Add chilli powder. Stir 1 minute. Add lamb. Brown.
3
Add yogurt spoon by spoon, stirring between each addition.
4
Add water to barely cover. Simmer 1.5 hours.
Chef's Tip
Add yogurt gradually and stir between each addition — this prevents it splitting.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.