Rogan Josh

A Kashmiri lamb curry coloured by chilli and perfumed with fennel, ginger and whole spices, without onions.

TIME BREAKDOWN
Prep: 20 min
Cook: 1h 45m
Total: 2 hours 5 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 1kg boneless lamb shoulder, cut into 4cm pieces
  • 4 tbsp vegetable oil
  • 1/4 tsp ground asafoetida
  • 6 green cardamom pods
  • 2 black cardamom pods
  • 4 cloves
  • 5cm cinnamon stick
  • 2 bay leaves
  • 1 1/2 tsp salt
  • 200g natural yoghurt, whisked until smooth
  • 2 tbsp Kashmiri chilli powder, mixed with 4 tbsp water
  • 1 tbsp ground fennel
  • 2 tsp ground ginger
  • 500ml hot water
  • 1 tsp garam masala

Method

  1. Heat the oil in a heavy casserole over a medium-high heat. Add the asafoetida, cardamom pods, cloves, cinnamon and bay leaves and cook for 30 seconds until fragrant.

  2. Add the lamb and salt and fry for 10 minutes, turning, until browned on all sides.

  3. Take the pan off the heat for 1 minute. Add the whisked yoghurt a spoonful at a time, stirring constantly so it does not split. Return to a medium heat and cook for 8 minutes until the yoghurt has reduced and the oil begins to separate.

  4. Stir in the chilli paste, fennel and ground ginger and cook for 5 minutes.

  5. Add the hot water, bring to a simmer, cover and cook on a low heat for 1 hour 15 minutes until the lamb is very tender and the sauce is deep red and slightly thickened.

  6. Stir in the garam masala, rest for 10 minutes and serve with basmati rice or naan.