About this recipe

A deeply aromatic, slow-simmered Kashmiri curry with tender fall-apart lamb in a rich, brick-red sauce. Built on layers of whole spices, caramelized onions, and warming aromatics, this classic rogan josh is bold but not fiery — with a flavor that deepens beautifully the next day. Perfect for a cozy weekend dinner with basmati rice and warm naan.

Instructions

1. 1

   In a small mixing bowl, combine all the ground spices — Kashmiri chili powder, coriander, cumin, garam masala, fennel, and ground ginger. Mix well and set aside.

2. 2

   Pat the lamb pieces thoroughly dry with paper towels. This helps them brown rather than steam. Season lightly with salt.

3. 3

   Heat the oil or ghee in a large Dutch oven ^[over medium-high heat]. Working in 2 batches so as not to crowd the pan, sear the lamb pieces on all sides until deep golden brown, about 3–4 minutes per side. Transfer the browned lamb to a plate and set aside.

4. 4

   Reduce the heat to ^[medium]. Add the whole spices — dried chilies, green cardamom pods, black cardamom pods, cinnamon stick, cloves, black peppercorns, and bay leaves — to the same pot. Stir and fry for 60–90 seconds until fragrant and sizzling. Do not let them burn.

5. 5

   Add the sliced yellow onions and 1 tsp salt to the pot. Cook ^[over medium heat], stirring regularly, for 18–22 minutes until the onions are deeply caramelized and a rich golden-brown. Scrape up any browned bits from the bottom as you go.

6. 6

   Add the garlic and ginger to the onions and cook for 2 minutes, stirring constantly, until the raw smell disappears.

7. 7

   Reduce the heat to ^[medium-low]. Add the ground spice blend to the pot and stir vigorously for 1–2 minutes, coating the onions. If the mixture sticks, add a splash of water to prevent burning.

8. 8

   Add the whisked milk yogurt one tablespoon at a time, stirring constantly after each addition to prevent it from curdling. Once all the yogurt is incorporated, stir and cook for 3–4 minutes until the oil begins to separate slightly from the masala — this is a good sign the base is cooked through.

9. 9

   Return the seared lamb pieces (and any resting juices) to the pot. Stir to coat every piece in the masala. Add 1 cup of water and stir to combine.

10. 10

    Bring to a gentle boil, then reduce the heat to ^[low]. Cover tightly with a lid and simmer for 60–70 minutes, stirring every 15–20 minutes, until the lamb is very tender and falling off the bone. If the sauce looks too thick, add a splash of water; if too thin, simmer uncovered for the last 10 minutes to reduce.

11. 11

    Taste and adjust salt. Remove the cinnamon stick, bay leaves, and any whole cardamom pods you can find before serving — they are aromatic but not meant to be eaten. Garnish with fresh cilantro and serve hot with basmati rice or warm naan.