Rogan Josh — Kashmiri Lamb Curry
Kashmir's aromatic lamb curry: tender pieces of lamb braised in a yogurt-based gravy glowing red from Kashmiri chillies (for colour, not fierce heat), perfumed with fennel, ginger, cardamom and cloves. Unlike many curries, it leans on these warm aromatics and dried ginger rather than onion-heavy bases — fragrant, rich and a banquet centrepiece.
Brown lamb pieces, then build a gravy: bloom whole spices (cardamom, cloves, bay, cinnamon) in oil, add ginger and garlic, then the ground spices — lots of Kashmiri chilli for colour, fennel, coriander and a little asafoetida. Stir in yogurt a little at a time so it doesn't split, add the lamb and a splash of water, and braise low until the lamb is tender and the oil glistens red on top. Finish with garam masala and serve with rice or naan.
- Kashmiri chilli gives the signature deep red colour with only mild heat — it's for colour, not fire.
- Add the yogurt gradually off a hard boil, stirring, so it enriches the gravy without curdling.
- Ground fennel and dried ginger are the defining aromatics — more than onion or tomato.
Equipment
- Heavy pot or Dutch oven
- Wooden spoon
Ingredients
Lamb & whole spices
- 800 g lamb shoulder, in chunks
- 30 ml ghee or oil
- 4 green cardamom, 2 black cardamom, 4 cloves
- 1 cinnamon stick, 2 bay leaves
Gravy
- 1 tbsp ginger-garlic paste
- 15 g Kashmiri chilli powder, for colour
- 1 tbsp ground fennel, 1 tbsp ground coriander
- 1 tsp dried ginger (saunth), pinch asafoetida (hing)
- 200 g plain yogurt, whisked
- Salt; 1 tsp garam masala to finish
Method
- STEP01
Brown the lamb chunks well in the ghee, in batches, then set aside. (Or brown in the pot and proceed.)
- STEP02
In the same pot, add the cardamoms, cloves, cinnamon and bay and fry a few seconds until fragrant, then add the ginger-garlic paste and cook 1 minute.
- STEP03
Stir in the Kashmiri chilli, fennel, coriander, dried ginger and asafoetida and fry briefly with a splash of water so they don't burn — the oil turns deep red.
- STEP04
Take the pot off a hard boil and stir in the whisked yogurt a little at a time so it doesn't split. Return the lamb, season with salt, add a splash of water, and bring to a gentle simmer.
- STEP05
Cover and braise low until the lamb is tender and the gravy is rich with red oil glistening on top, about 1¼ hours. Stir in the garam masala. Serve with basmati rice or naan.
Make ahead
Make it a day or two ahead — the spices and lamb mellow and deepen overnight. Reheat gently; finish with fresh garam masala when serving for a lift.
Storage
Keeps 4 days refrigerated and freezes 3 months — and like most braised curries, it's even better the next day. Reheat gently with a splash of water. A superb make-ahead for a feast.
Variations
Goat or mutton
Traditional in Kashmir with goat/mutton — braise a little longer until tender.
With ratan jot
Use ratan jot (alkanet root) infused in the oil for the authentic Kashmiri red, alongside Kashmiri chilli.
Tomato-based
Some restaurant versions add tomato and onion for a thicker, sweeter gravy (less traditional).
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Frequently asked
Is rogan josh very spicy?
No — despite its deep red colour, rogan josh is aromatic rather than fiery. The red comes mostly from Kashmiri chilli, which is prized for vibrant colour and only mild heat. The flavour leans on warm spices like fennel, cardamom, cloves and dried ginger. Add hotter chilli if you want more heat.
Why use Kashmiri chilli specifically?
Kashmiri chilli powder gives the signature glowing red colour with gentle heat, which is central to rogan josh's look and balance. Regular chilli powder is much hotter and won't give the same vivid, mild result. If unavailable, use mild paprika for colour plus a little hot chilli to taste.
How do I stop the yogurt from splitting?
Whisk the yogurt smooth first, take the pot off a hard boil, and stir it in a little at a time, letting each addition blend before adding more. Keeping the heat gentle (not a rolling boil) as it cooks in prevents it from curdling into grainy bits.
What cut of lamb is best?
Lamb shoulder, cut into chunks — it has enough fat and connective tissue to become tender and rich over the long braise. Leg works but can be leaner and drier. Goat or mutton is the most traditional in Kashmir and just needs a little longer to tenderise.
What makes rogan josh different from other lamb curries?
Its Kashmiri character: a yogurt-based gravy coloured with Kashmiri chilli (and traditionally ratan jot), perfumed heavily with fennel and dried ginger, and often made without the heavy onion-tomato base of many North Indian curries. It's fragrant and warming rather than hot or tangy.
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