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Rogan Josh
Kashmiri lamb curry, deep red and slow-cooked
👨🍳 Pro🍛 Main Course🍗 With Meat🕓 110 min
A curry with no onions, no tomatoes and no garlic — the color comes entirely from Kashmiri chili and dried cockscomb flower, and the body from yogurt. Every spoonful of yogurt has to be stirred in one at a time, or the sauce curdles.
👨🍳 Pro: Fermenting, deep-frying or layering. Needs time, patience and a quiet afternoon.
Prep20 min
Cook time90 min
Total110 min
ServesServes 4
Contains:
Milk
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 10✅ All set to cook!
Method
0 of 7🎉 All done — enjoy!
- Heat the ghee until very hot. Sear the lamb pieces well on all sides, in batches — don’t crowd the pot, or the meat will boil instead of sear. Remove.
- Lower the heat. Let the whole spices and the asafoetida bloom in the fat for 30 seconds.
- Take the pot off the heat. Stir in the Kashmiri chili, ground fennel and ginger powder — off the heat, or the chili scorches and the color is lost.
- Return the meat to the pot and turn it through the spices.
- Now the crucial part: add the yogurt a tablespoon at a time, stirring each one in completely before adding the next. Keep the heat low the whole time. After the last spoonful, cook 5 minutes while stirring.
- Add 250 ml hot water and salt, cover and simmer 75–90 minutes on the lowest heat, until the meat falls off the bone.
- Uncover and reduce the sauce to the thickness you want. Stir in the garam masala.
Tips
- The point of no return is the yogurt. All at once, too cold, or over too high a heat, and the sauce splits — there is no bringing it back from that.
- Room-temperature, smoothly whisked yogurt. Straight from the fridge, it will almost certainly curdle.
- Kashmiri chili is not replaceable here: it provides the color that gives the dish its name, without adding heat.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
