Name: Lamb Rogan Josh
Prep time: 1 h 30 min
Cook time: 1 h 50 min
Total time: 3 h 20 min
Yield: 4 servings
Ingredients: 2 ½ lbs lamb shoulder or leg, cut into 1.5-inch cubes; 3 tbsp vegetable oil or ghee; 4 green cardamom pods; 1 black cardamom pod (optional); 1 cinnamon stick; 3 cloves; 1 large onion, finely sliced; 4 cloves cloves, minced; 1 tbsp grated ginger; 1 ½ tsp ground coriander; 1 tsp ground cumin; 1 ½ tsp paprika; 1 tsp Kashmiri red chili powder (for vibrant color, mild heat); ½ tsp turmeric; ¾ cup plain yogurt, whisked until smooth; 1 tbsp tomato paste; 2 cups water or lamb stock; Salt, to taste; Fresh cilantro, for garnish

DifficultyBeginner

CategoryLamb, Main Courses, Meat, Rice

Rogan Josh is one of the most iconic dishes of Kashmiri cuisine, traditionally made with tender lamb cooked in a deeply flavorful sauce of yogurt, tomatoes, and a complex blend of warming spices like cardamom, cinnamon, and Kashmiri chili. The name “Rogan” means “oil” and “Josh” means “intense heat,” referring to both the rich red oil that surfaces as it cooks and the deeply aromatic nature of the dish—not necessarily its spiciness.

Yields4 Servings

Prep Time1 hr 30 minsCook Time1 hr 50 minsTotal Time3 hrs 20 mins

2 ½ lbs lamb shoulder or leg, cut into 1.5-inch cubes

3 tbsp vegetable oil or ghee

4 green cardamom pods

1 black cardamom pod (optional)

1 cinnamon stick

3 cloves

1 large onion, finely sliced

4 cloves cloves, minced

1 tbsp grated ginger

1 ½ tsp ground coriander

1 tsp ground cumin

1 ½ tsp paprika

1 tsp Kashmiri red chili powder (for vibrant color, mild heat)

½ tsp turmeric

¾ cup plain yogurt, whisked until smooth

1 tbsp tomato paste

2 cups water or lamb stock

Salt, to taste

Fresh cilantro, for garnish

Brown the Lamb

Pat the lamb pieces dry and season with salt.
In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp oil over medium-high.
Brown the lamb in batches, turning to sear on all sides. Set aside.

Sauté the Aromatics

Lower the heat to medium and add 1 tbsp oil, then the cardamom pods, cinnamon stick, and cloves. Sizzle for 30 seconds.
Add the onions and cook until golden brown—about 10–15 minutes.
Stir in garlic and ginger, and sauté for another minute.

Build the Masala

Add the coriander, cumin, paprika, turmeric, and Kashmiri chili powder. Stir well.
Cook the spices for 1 minute, then stir in the tomato paste.
Reduce heat to low and add the yogurt, one spoonful at a time, stirring continuously to prevent curdling.

Simmer the Curry

Return the browned lamb to the pot. Mix well to coat with the masala.
Pour in water or stock, and bring to a gentle simmer.
Cover and cook on low heat for 1.5 hours, stirring occasionally, until the lamb is fork-tender and the oil begins to rise to the surface.

Serving Suggestions

Serve hot with basmati rice, naan, or jeera (cumin) rice.
Garnish with fresh cilantro and a spoonful of yogurt or ghee if desired.

Tips & Variations

For an even deeper flavor, let the curry rest overnight in the fridge—Rogan Josh is often better the next day.
Don’t rush the browning of the lamb or caramelizing of the onions—this builds the rich base.
Substitute with beef chuck or goat if lamb is unavailable.

Ingredients