Kashmiri Rogan Josh

RecipenKitchen Recipe 2 h · Serves 6 · Indian

Why make it A deep red lamb curry from Kashmir, slow-cooked in yogurt, fennel and ginger with mild Kashmiri chilli. It is rich but not fiery, and perfect for a weekend dinner.

You’ll need

Serves 6 1 kg lamb or mutton, bone-in, cut into medium pieces, washe… 200 g plain full-fat yogurt, whisked until smooth, at room… 6 tbsp mustard oil or neutral oil (ghee also works) 4 green cardamom pods, lightly crushed 2 black cardamom pods, lightly crushed 1 cinnamon stick, about 5 cm 4 cloves 2 bay leaves + 14 more in the full recipe

1 Step 1 of 10 Whisk the yogurt with the Kashmiri chilli powder, ground fennel, ground ginger, coriander, turmeric and salt until smooth. Mix in the lamb and leave it while you prepare the rest, at least 15 minutes.

2 Step 2 of 10 Heat the oil in a heavy pot over medium-high heat. If using mustard oil, heat until it just starts to smoke lightly, then lower the heat for a few seconds to mellow the smell.

3 Step 3 of 10 Add the green and black cardamom, cinnamon, cloves and bay leaves. Stir for 20 seconds until fragrant, then add the hing.

4 Step 4 of 10 Add the sliced onions with a small pinch of salt. Cook over medium heat, stirring often, until deep golden brown, about 10 minutes.

5 Step 5 of 10 Stir in the ginger and garlic pastes and cook for 1 minute, until the raw smell goes. The last 5 steps are in the full recipe.

Cook’s tip Keep the yogurt at room temperature and whisk it well. Cold or lumpy yogurt can split when it hits the hot pot.

Kashmiri Rogan Josh

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