Kashmiri Rogan Josh

  • Time
    75 mins
  • Servings
  • Nutrition
    375 Per Serving

The northern state of Kashmir boasts an incredible cuisine known for their delicate use of spices, rich sauces, and aromatic dishes. Rogan Josh is one of the most typical dishes of Kashmir and it is usually made with lamb, though goat is used as well.


In our version, the lamb is marinated in spices and yogurt before it is seared and browned. It is braised in aromatic sauce with spices like fennel and cardamom which are typical to the Kashmiri style. Also typical is the use of Kashmiri chili powder, a bright red paprika that gives this dish its rich color.


Kitchen Tools

  • Large Pot
  • Small Pot
  • Oil/Butter
  • Salt



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Mix the lamb and marinade and set aside for 15 minutes. In a large pot over high heat, add 2 tablespoons of oil or butter. Add the marinated lamb in batches to make sure they don’t crowd the pan, and brown on all sides. Remove browned meat and set aside in plate or bowl.

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In the same pot add another teaspoon of oil and then the cinnamon, cardamom, and cloves. Toast for 1 minute until fragrant. Add the diced onions, ginger-garlic paste, and 1 teaspoon salt. Cook for 4 minutes until golden brown.

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Stir in tomato paste and the coriander, cumin, and fennel powders. Add the chili powder to your spice preference.

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Stir in the yogurt 1 spoon at a time until it is fully incorporated in sauce. Reduce heat to a simmer.

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Add the lamb back in and a quarter cup of water. Tuck the bay leaf in, cover, and cook for at least 60-75 minutes or until lamb is fork tender.

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Make rice while lamb cooks. Wash and drain the rice. Bring 1 ½ cups water to a boil and add rice in. Cover pot and reduce heat to low. Simmer for 10-12 minutes until rice is fully cooked. When Rogan Josh is ready, serve with hot rice.

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