Rogan Josh Recipe – Authentic Kashmiri-Style Hot & Flavorful Curry

To prepare an authentic, hot, and flavorful Kashmiri Rogan Josh, you will need key spices like fennel powder, dry ginger powder, and Kashmiri red chili powder to achieve the signature red color and distinct flavor. The dish is traditionally slow-cooked, often without onions or garlic (Kashmiri Pandit style), and features a layer of flavorful oil on top.

Ingredients

Meat:

• 800 g lamb (shoulder or leg)
• 3 tbsp mustard oil (or ghee)
• 1 cup onions, finely chopped
• 1 cup yogurt (room temperature, whisked)
 

Dry Spices:

• 2 tbsp Kashmiri red chili powder (for deep red colour)
• 1 tsp hot red chili powder (Lal Mirch)
• 1 tsp crushed black pepper
• 1 tsp ginger powder (sonth)
• 1 tsp fennel powder (saunf)
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt to taste

Whole Spices:

• 1 bay leaf
• 1 cinnamon stick
• 3 cloves
• 3 green cardamoms
• 1 black cardamom
• 1 tsp cumin seeds

Optional Extras (for more spice)

• 2 chopped green chilies
• 1 tsp red chili flakes
• 1 tbsp ghee for finishing
 

Instructions

 Heat the oil:

• Heat mustard oil until smoking.
• Add cumin, cardamoms, cloves, cinnamon, bay leaf.
• Let them crackle.

Fry the onions:

• Add onions and cook until golden brown.
• Add green chilies (optional).

 Add lamb:

• Add lamb and sauté on high heat 8–10 minutes.
• Meat should brown slightly.

Add the spice mix:

Add:
• Kashmiri red chili
• Hot chili powder
• Ginger powder
• Fennel powder
• Coriander powder
• Black pepper
• Salt

Mix well for 1–2 minutes.

Add yogurt:

• Reduce heat.
• Add yogurt slowly, stirring continuously to avoid curdling.
• Cook until oil separates and masala becomes thick and deep red.

Slow cook:

• Add 1½ cups hot water.
• Cover and simmer 50–60 minutes on low heat.
(Pressure cooker: 3 whistles)
• The gravy should thicken and turn dark red.

Finish:

• Add garam masala + chili flakes + 1 tbsp ghee.
• Simmer 5 more minutes.

Serve Hot With

• Basmati rice
• Tandoori roti