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kashmiri rogan josh recipe

Aromatic Kashmiri Rogan Josh

This fragrant lamb dish is a cornerstone of Indian cuisine, featuring a rich tapestry of warming spices like cardamom, cinnamon, and cloves that create a deeply comforting and exotic flavor. The tender meat is coated in a thick, reddish-brown gravy, with a final sprinkle of garam masala adding a beautiful aromatic finish.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds lamb (or beef stew meat as an alternative)
  • 10 tablespoons vegetable oil
  • 10 pods black cardamom pods
  • 2 bay leaves
  • 6 cloves whole cloves
  • 10 peppercorns peppercorns
  • 1 stick cinnamon stick 1 inch long
  • 2 onions medium
  • 1 piece fresh ginger 2-inch, chopped into 1-inch cubes
  • 8 cloves garlic
  • 1 teaspoon ground coriander
  • 2 teaspoons ground black cumin
  • 4 teaspoons red paprika
  • 0.5 teaspoon cayenne pepper
  • 1.25 teaspoons salt
  • 6 tablespoons plain yogurt
  • 1.5 cups beef broth
  • 0.25 teaspoon garam masala
  • to taste black pepper
  • 4 tablespoons water for ginger-garlic paste

Equipment

  • wok or heavy-bottomed pot
  • Blender

Method
 

  1. Blend the ginger, garlic, and 4 tablespoons water into a smooth paste.
  2. Heat the oil in a wok or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, then set aside.
  3. In the same oil, add the black cardamom pods, bay leaves, cloves, peppercorns, and cinnamon stick. Fry until the spices bloom and become fragrant.
  4. Add the onions and fry for about 5 minutes until medium brown.
  5. Stir in the ginger-garlic paste and cook for 30 seconds.
  6. Add the ground coriander, black cumin, paprika, cayenne pepper, and salt. Fry until the raw aroma dissipates, adding a splash of water if needed to prevent burning.
  7. Return the browned lamb to the pot and stir to combine.
  8. Add the yogurt one tablespoon at a time, stirring thoroughly after each addition to prevent curdling.
  9. Pour in the beef broth, bring to a boil, then reduce to a gentle simmer. Cover and cook for about 1 hour for lamb (or 2 hours for beef), stirring occasionally.
  10. Remove the lid and increase the heat to reduce the sauce until thick and coats the meat.
  11. Sprinkle with garam masala and black pepper to taste before serving.

Notes

Traditional Kashmiri Rogan Josh can be adapted with substitutes: green cardamom for black cardamom, beef for lamb (simmer longer), tofu or vegetables for a vegetarian version, coconut cream instead of yogurt, and regular cumin with a pinch of caraway if black cumin is unavailable. Serve with basmati rice, warm naan, cucumber raita, a simple kachumber salad, or a chutney trio for a complete Kashmir-inspired feast.