Rogan Josh 🍖 Kashmiri Style 🇮🇳 (Lamb Curry)

Name: Rogan Josh 🍖 Kashmiri Style 🇮🇳 (Lamb Curry)
Prep time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 🐑 Lamb/mutton, bone-in chunks (shoulder/leg): 1 kg (2.2 lb); 🧂 Salt: ≈9 g (1½ tsp); 🛢 Mustard oil (or ghee): 45 ml (3 tbsp / 1.5 fl oz); 🌿 Bay leaves: 2 • 🌿 Green cardamom: 4 • 🌿 Black cardamom: 1; 🌿 Cloves: 4 • 🌿 Cinnamon stick: 1 • 🟤 Asafoetida (hing): 1 pinch; Yogurt–spice slurry; 🥛 Thick yogurt, whisked: 200 g (¾ cup / 7 oz); 🌶 Kashmiri chili powder (mild, color): 2 tbsp (12 g / 0.42 oz); 🌿 Ground fennel: 2 tsp (6 g / 0.21 oz); 🫚 Dry ginger powder (sonth): 1 tsp (3 g / 0.1 oz); 🌱 Ground cumin: 1 tsp (3 g / 0.1 oz); 🌿 Kashmiri garam masala (or regular): ½ tsp (1.5 g); 💧 Warm water: 400–500 ml (1¾–2 cups / 14–17 fl oz)

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Main Dishes Italian RichardObradovic Sep 07, 2025 9

Site avg: 4.5 / 5 Total votes: 11

Image for recipe: Rogan Josh 🍖 Kashmiri Style 🇮🇳 (Lamb Curry)

Description

Aromatic, crimson, and silky — tender lamb simmered with Kashmiri chili, fennel, and yogurt for deep yet gentle heat 🍛🌶️.
Hook: Restaurant-level flavor in ~60 min, no tomatoes, clean Kashmiri profile ⚡

Ingredients

🐑 Lamb/mutton, bone-in chunks (shoulder/leg): 1 kg (2.2 lb)
🧂 Salt: ≈9 g (1½ tsp)
🛢 Mustard oil (or ghee): 45 ml (3 tbsp / 1.5 fl oz)
🌿 Bay leaves: 2 • 🌿 Green cardamom: 4 • 🌿 Black cardamom: 1
🌿 Cloves: 4 • 🌿 Cinnamon stick: 1 • 🟤 Asafoetida (hing): 1 pinch
Yogurt–spice slurry
🥛 Thick yogurt, whisked: 200 g (¾ cup / 7 oz)
🌶 Kashmiri chili powder (mild, color): 2 tbsp (12 g / 0.42 oz)
🌿 Ground fennel: 2 tsp (6 g / 0.21 oz)
🫚 Dry ginger powder (sonth): 1 tsp (3 g / 0.1 oz)
🌱 Ground cumin: 1 tsp (3 g / 0.1 oz)
🌿 Kashmiri garam masala (or regular): ½ tsp (1.5 g)
💧 Warm water: 400–500 ml (1¾–2 cups / 14–17 fl oz)

Preparation

1️⃣ Sear: Heat mustard oil until it just smokes; cool 30 s (tames pungency). Add whole spices + hing; sizzle 20–30 s. Add lamb + salt; brown 6–8 min.
2️⃣ Slurry: Whisk yogurt with all ground spices and 400 ml warm water.
3️⃣ Build sauce: Lower heat. Add slurry a ladle at a time, stirring so the yogurt doesn’t split. Bring to a gentle simmer.
4️⃣ Simmer: Cover and cook 45–55 min, stirring occasionally, until lamb is tender and oil rises. Add a splash of water if needed for a silky, spoon-coating gravy.
5️⃣ Finish: Adjust salt. Rest 5 min. Serve with basmati rice or naan.

Total Time

🕒 Prep: 15 min

🔥 Cook: 55–60 min

⏳ Total: 70–75 min

Nutritional Value

🔋 Energy: ≈480 kcal

💪 Protein: ≈38 g

🧈 Fat: ≈33 g

🍞 Carbohydrates: ≈7 g

🧂 Sodium: ≈800 mg

Advice

Whisk yogurt very smooth and temper it with a few hot ladles of gravy before adding — keeps the sauce glossy, never curdled.

Why it works: Tempering raises yogurt’s temperature and stabilizes proteins; fennel + dry ginger are Rogan Josh’s signature pairing, while Kashmiri chili brings vivid color with low heat.

Twist: Use goat (mutton) for classic depth; or add one caramelized onion for a Punjabi-style variant. Pressure-cooker option: 25–30 min on high after Step 3.

Status

Crimson sheen, melt-in-the-mouth lamb, perfume of warm spices — Rogan Josh 🍖 is regal comfort on a plate. #grannyzen #roganjosh #indiancurry

Menu

Granny Zen Galaxy Kitchen 🚀