Lamb Rogan Josh

Rogan josh comes from Kashmir. The Kashmiri way uses no onions or tomatoes – the colour comes from Kashmiri chilli, and the flavour from fennel, dry ginger and asafoetida.

Original recipe by Swasthi of Indian Healthy Recipes. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 15 min
• Cook 90 min
• gluten-free
• Famous in Jammu & Kashmir

Ingredients

• 800 g lamb shoulder, in pieces
• 4 tbsp mustard oil or ghee
• 1 pinch asafoetida
• 1 bay leaf
• 4 green cardamom
• 2 black cardamom
• 4 cloves
• 1 cinnamon stick
• 2 tbsp Kashmiri chilli powder mixed with 4 tbsp water
• 200 g yoghurt, whisked
• 2 tsp fennel powder
• 1 tsp dry ginger powder (sonth)
• 1½ tsp salt
• ½ tsp garam masala
• 400 ml water

Method

1. Heat the oil until it smokes lightly (for mustard oil), then let it cool a little. Add hing and the whole spices.
2. Add the lamb and brown it on high heat for 8–10 minutes.
3. Add the chilli paste and fry 2 minutes. Lower the heat and add the yoghurt slowly, stirring all the time so it does not split.
4. Add fennel powder, ginger powder, salt and water. Cover and simmer 60–75 minutes until the lamb is tender.
5. Sprinkle garam masala and serve with plain rice.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.