Kashmiri rogan josh in a white bowl, bone-in lamb pieces in a glossy deep red gravy

Lamb Rogan Josh

Name: Lamb Rogan Josh
Prep time: 5 min
Cook time: 2 h 10 min
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: India
Ingredients: 3 tbsp neutral oil; 2 ½ cups shallots or yellow onion sliced; 4 to 6 tbsp plain yogurt; 1000 g bone-in lamb or goat, shoulder or leg cut into 5 cm pieces; 4 to 6 tbsp ghee or mustard oil; 2 leaves bay leaf; 6 pods green cardamom pods; 2 cinnamon stick (2.5 cm piece); 6 to 8 whole cloves; 2 pods black cardamom pod; 1 cup plain yogurt (curd), at room temperature and not sour; 2 to 3 tbsp Kashmiri chili powder; 4 tsp ground fennel (saunf powder) ground; 2 tsp dry ginger powder (sonth); 1 ½ tsp salt; ½ tsp asafoetida (hing); 2 cups hot water or lamb stock; 2 to 8 cups more hot water, as needed; 2 tsp garam masala

Hana Novak Demo

Makes: 6 servings
Active: 25 min
Total: 2 h 15 min

Start 3 h Ahead Egg FreeNut FreeLow Carb 2 Components · 16% Weighed

You’ll Need heavy-bottomed pot with a lid (about 3 litres), mixing bowl and whisk, blender (only for the optional onion paste), kettle of hot water

6 servings · 25 min active · 2 h 15 min total

Start 3 h Ahead Egg FreeNut FreeLow Carb 2 Components · 16% Weighed

You’ll Need heavy-bottomed pot with a lid (about 3 litres), mixing bowl and whisk, blender (only for the optional onion paste), kettle of hot water

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502 g

Rogan Josh

2.29 kg

Contains: gluten, wheat, milk. Based on ingredients. Does not account for cross contact.

Nutrition 668 kcal per serving

Nutrient	Per Serving	Per 100 g
Energy	668 kcal	143 kcal
Fat	53 g	11 g
of Which Saturated	23 g	4.9 g
Carbohydrate	17 g	3.5 g
of Which Sugars	7.9 g	1.7 g
Fibre	3.8 g	0.8 g
Protein	32 g	6.9 g
Sodium	719 mg	155 mg

Computed from the ingredients, 100% of the weight known. An estimate, not a lab analysis.

Method

Onion Paste (Optional)

Heat and fry over medium heat until golden and on the edge of caramelising.

deep golden, not burnt

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Let them cool, then blend with to a smooth paste. Set aside.

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Rogan Josh

Heat in a heavy pot. Add , , , and .

spices sizzle and swell

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Add and sear over high heat for to , then lower to medium and fry, turning the pieces.

meat lightly browned on all sides

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Whole cuts of lamb should reach 63 °C (145 °F) at the centre, then rest 3 minutes. USDA FSIS
While the meat browns, whisk in a bowl with , , and . If the yogurt is very thick, thin it with a few spoons of water or stock.

smooth, brick-red mixture with no lumps
When the meat is light brown, sprinkle into the fat. Take the pot off the heat and stir in the yogurt mixture a little at a time so it does not split.

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Return the pot to medium heat, cover and cook for to .

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Pour in , cover and cook on low heat, stirring every or so and adding whenever the pot looks dry. If using the onion paste, stir it in for the last .

meat soft and falling off the bonegravy lightly thick, neither runny nor pastyred oil floating on top

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Taste and adjust the salt, and stir in if you like. Turn off the heat and let it rest for a few hours if you can before reheating and serving with steamed basmati rice or naan.

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From Hana Novak

This is Kashmiri rogan josh, not the tomato-and-onion restaurant curry: the flavour comes from fennel, dry ginger, whole spices and plenty of Kashmiri chili, bloomed in ghee with a pinch of hing and bound with yogurt. Bone-in meat and a two-hour simmer on low heat give the gravy its body and the red oil (the rogan) that floats on top.

Notes

Meat. Use bone-in lamb or goat from the shoulder or leg, cut into 5 cm pieces. The bones and marrow thicken the gravy as it slowly cooks; boneless meat gives a thinner sauce.
Mustard oil is the traditional fat in many Kashmiri homes. Heat it until it smokes, then lower the heat before adding the spices.
Fresh ginger instead of dry: use 1 tsp ginger paste and fry it in the fat when the meat is light brown.
Ground whole spices: in place of the whole spices you can stir 1/4 tsp each ground cloves and cinnamon and 1/3 tsp ground cardamom into the yogurt.
Onion paste is optional and not part of the traditional dish. It thickens the gravy for those who like a heavier sauce.
Pran: if you can find Kashmiri pran (a shallot paste), skip the yogurt, cook the meat half way in water, then add the spices with 4 to 5 tbsp pran paste.
Cooking time depends on the meat and your pot; anywhere from 1 1/2 to 2 1/2 hours. Keep a kettle of hot water handy.