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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