Kashmiri Rogan Josh
Kashmir's iconic slow-cooked lamb: tender pieces braised in yogurt with Kashmiri chili, fennel and dry ginger until the sauce turns a deep, glossy red. Aromatic rather than fiery.
Servings
Ingredients
Nutrition
Per serving
Steps
Brown the lamb
Heat the in a large, heavy pot (about 5–6L) over medium-high heat. Add the asafoetida and whole spices, then add the lamb and salt. Turn the pieces occasionally and cook until browned on all sides, about 8–10 minutes.
- 4 tbsp or oil
- 1 pinch asafoetida
- 6 green cardamom
- 2 black cardamom
- 4 cloves
- 1 cinnamon stick
- 1kg lamb
- 1 tsp salt
✅ Done when: lamb is browned on all sides
Add the chili
In a small bowl, mix the with 3 tablespoons of the water, then stir this paste into the pot. Cook for about 2 minutes, stirring, until it is fully mixed into the oil.
- 1 tbsp
- 3 tbsp water
✅ Done when: chili paste is fully mixed into the oil
Add the yogurt slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Brown the lamb
Heat the in a large, heavy pot (about 5–6L) over medium-high heat. Add the asafoetida and whole spices, then add the lamb and salt. Turn the pieces occasionally and cook until browned on all sides, about 8–10 minutes.
- 4 tbsp or oil
- 1 pinch asafoetida
- 6 green cardamom
- 2 black cardamom
- 4 cloves
- 1 cinnamon stick
- 1kg lamb
- 1 tsp salt
✅ Done when: lamb is browned on all sides
Add the chili
In a small bowl, mix the with 3 tablespoons of the water, then stir this paste into the pot. Cook for about 2 minutes, stirring, until it is fully mixed into the oil.
- 1 tbsp
- 3 tbsp water
✅ Done when: chili paste is fully mixed into the oil
Add the yogurt slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Rogan josh came to Kashmir with Persian and Mughal influences — 'rogan' means oil or clarified butter in Persian, and 'josh' is often translated as heat or intensity. The Mughal emperors spent their summers in the Kashmir valley, and its cuisine absorbed their love of slow-cooked meat.
It's one of the dishes of the wazwan, the grand multi-course feast of Kashmiri celebrations.
⭐ Why It's Famous
Rogan josh shows that Indian food can be deeply flavourful without being fiery — its red comes from mild Kashmiri chilies.
💡 Fun Fact
Kashmiri Pandit cooks traditionally make rogan josh without onion or garlic, relying on fennel, dry ginger and asafoetida for flavour.
Kashmir
34.08°N, 74.80°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!