rogan josh
Colourful, aromatic, and spicy, this Kashmiri lamb dish is quite special. It isn't too hot but is more robustly spiced than the usual curry house offering.
equipment
- small frypan
- deep pot with lid
ingredients
- 800 g lamb leg - trimmed and cut into 3cm cubes
for the marinade
- 10 black peppercorns
- 6 cloves
- 4 green cardamom pods - seeds only
- 2 black cardamom pods - seeds only
- ½ stick cassia
- ½ tsp fennel seeds
- ½ tsp Kashmiri chilli powder
to temper
- 3 tbsp gingelly oil - see notes
- ½ stick cassia
- 2 black cardamom pods
- 4 green cardamom pods
- 6 cloves
- 12 black peppercorns
- 1 tsp fennel seeds
- 1 blade mace
to cook
- 1 red onion - finely chopped
- 1 tsp salt
- 1½ tsp ginger powder
- 1½ tsp Kashmiri chilli powder
- 1 tsp asafoetida powder
- 150 ml yoghurt
- 250 ml tomato puree - see notes
- 1 tsp garam masala
to serve
- ½ lemon - juiced
- ½ cup coriander leaves - finely chopped
instructions
to marinate
- Place a small pan on medium heat and add the peppercorns, cloves, the seeds from the green and black cardamom pods, the cassia and fennel seeds. Toss and toast until the spices become aromatic. Remove from heat, allow to cool, then grind to a coarse powder.
- Mix the ground marinade ingredients and the Kashmiri chilli powder in a large bowl. Add the lamb and rub well with the marinade. Cover then set aside overnight.
to temper
- Heat the oil in a deep pot on medium heat. Add the cassia, black and green cardamom pods, cloves, peppercorns, fennel seeds and mace. Fry for one minute until the spices are sizzling and aromatic.
to cook
- Reduce the heat and add the onion. Sprinkle with the salt and fry for about ten minutes or until the onion is soft.
- Increase the heat to medium and add the marinated lamb. Mix well to coat with tempered oil. Fry until meat is well browned. This will take around ten minutes.
- Add the ginger, Kashmiri chilli, and asafoetida powders. Mix well to combine.
- Remove the pot from the heat and add the yoghurt one spoonful at a time, mixing well to combine before adding the next spoonful.
- Return to the heat. add the tomato puree and mix well to combine.
- Reduce heat to very low, cover the pot and simmer, stirring occasionally, for 2 hours. The lamb should release enough moisture to prevent it from catching on the base of the pot, but if the gravy looks too dry, add a little water. It is ready when the red coloured oil floats to the surface.
- Sprinkle the lamb with the garam masala, and continue simmering, uncovered, for around 30 minutes or until the lamb is tender and the gravy is reduced. Taste and add salt, if necessary.
to serve
- Stir in the lemon juice and coriander leaves. Serve.
notes
Gingelly oil is Indian sesame oil. It is very different to the Asian sesame oil, being much less intense in flavour. Substitute with plain vegetable oil if unobtainable.
Use salt and sugar-free tomato puree for best results. If you make your own, remove remove the pulp and seeds from the tomatoes, then blend to to a smooth consistency.
The whole spices are not meant to be eaten.
private notes
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nutrition
Serving: 250 g | Calories: 358 kcal | Carbohydrates: 20 g | Protein: 30 g | Fat: 19 g | Saturated Fat: 4 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 10 g | Trans Fat: 0.04 g | Cholesterol: 86 mg | Sodium: 729 mg | Potassium: 930 mg | Fiber: 6 g | Sugar: 7 g | Vitamin A: 849 IU | Vitamin C: 19 mg | Vitamin D: 0.04 µg | Calcium: 134 mg | Iron: 5 mg
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Printed on 22 July 2026
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