Nutritional values are estimates per serving
Deep red, fragrant, rich. This Kashmiri curry is everything a curry should be. Slow cooked until the lamb just falls apart.
A note from us
Traditional Kashmiri rogan josh does not use tomatoes or onions — it relies entirely on yogurt, whole spices and dried Kashmiri chillies for its distinctive deep red colour and flavour. This version stays true to those roots while remaining achievable for a home cook. The ghee is important — do not substitute with vegetable oil as it gives the dish its characteristic richness. Kashmiri chilli powder is essential here — it gives rogan josh its famous deep red colour without excessive heat. It is available in most Asian supermarkets. Black cardamom gives an authentic smoky depth to rogan josh — if you can find it at an Asian supermarket add 2 pods to the oil at the start. Green cardamom is a good substitute and much easier to find. All ingredients in this recipe are available in most large UK supermarkets. For anything you cannot find locally, a good Asian supermarket or Amazon will have it.
What you need 🛒
For deeper flavour marinate the lamb for at least 2 hours or overnight in the fridge
How to make it 👨🍳
Heat the Ghee in a large, heavy casserole over high heat. Brown the Lamb shoulder diced in batches — do not crowd the pan. You want a deep, dark crust on all sides, not grey steamed meat. Remove and set aside.
Add the Onions to the same pan and fry over medium heat for 15 minutes until deeply golden and soft.
Add the Garlic cloves and Fresh ginger and cook for 2 minutes.
Add the Green cardamom pods, Cloves, and Cinnamon stick and toast for 30 seconds. Add the Kashmiri chilli powder, Ground coriander, Ground cumin, and Fennel powder. Stir for 1–2 minutes until the kitchen smells fragrant.
Add the Plain yoghurt a tablespoon at a time, letting each spoonful absorb before adding the next — this stops it splitting.
Return the browned lamb to the pan. Add the Tinned chopped tomatoes, season with salt, and stir to combine.
Cover and simmer on a very low heat for 1½ hours, stirring occasionally, until the lamb is completely tender and falls apart easily.
Stir through the Garam masala, taste and adjust the seasoning, and scatter over Fresh coriander before serving.
