Indian cuisine · Meat & Kebab

Rogan Josh

Kashmiri lamb curry in a deep red yogurt-spice sauce – slow-braised, intensely aromatic.

Ingredients · for 4 servings

• 800 g lamb shoulder (cubed)
• 200 g yogurt
• 2 onions
• 4 garlic cloves
• 1 piece ginger (4 cm)
• 2 tsp Kashmiri chili powder (mild, for the color)
• 1 tsp ground coriander seeds
• 1 tsp cumin
• 1/2 tsp cinnamon
• 4 cardamom pods
• 3 cloves
• 1 bay leaf
• 4 tbsp ghee or oil
• Salt

Instructions

1. Toast the cardamom, cloves, cinnamon and bay leaf in the ghee for 30 sec until fragrant.
2. Fry the finely chopped onions in it for 10 min until golden brown.
3. Add the lamb cubes and sear vigorously all over.
4. Stir in the grated garlic and ginger, then the chili powder, coriander and cumin, and roast for 1 min.
5. Stir in the yogurt one tablespoon at a time – let each portion cook through before adding the next, so it doesn't curdle.
6. Pour in 300 ml water, season with salt and braise, covered, for 90 min until the lamb is butter-tender.
7. Cook down uncovered until the sauce clings thickly to the meat, and serve with rice or naan.