How to make it
6 steps. Take it one step at a time.
Heat the ghee in a heavy-bottomed pot
Heat the ghee in a heavy-bottomed pot over medium-high heat. Add the black cardamom, green cardamom, and cinnamon stick. Let them sizzle for 30 seconds until fragrant.
Add the cubed lamb
Add the cubed lamb to the pot. Sear the meat until it is browned on all sides, about 8-10 minutes. Stir in the asafoetida (hing) and salt during the last minute of searing.
10 minMix the Kashmiri chili powder
In a small bowl, mix the Kashmiri chili powder with 2 tablespoons of water to create a paste. Reduce heat to low and add the chili paste to the meat. Stir well for 1 minute to avoid burning the spices.
1 minAdd the whisked yogurt one tablespoon
Add the whisked yogurt one tablespoon at a time, stirring constantly to prevent it from curdling. Continue until all the yogurt is incorporated.
5 minAdd the fennel powder and ginger powder
Add the fennel powder and ginger powder. Pour in 1 1/2 cups of water. Bring to a boil, then cover and reduce heat to the lowest setting.
Simmer gently for 75-80 minutes, or
Simmer gently for 75-80 minutes, or until the lamb is fork-tender and the oil separates and floats to the top (the 'rogan'). Remove whole spices before serving.
1 hr 20 min
A little kitchen wisdom
The key to a great Rogan Josh is the quality of the lamb and the use of authentic Kashmiri chili powder, which provides a deep red color without excessive heat. Traditionally, this Kashmiri Pandit style recipe does not use onion or garlic, relying instead on asafoetida and yogurt for body.
