Kashmiri Style Rogan Josh (Wazwan Style)
ID: 7223858d...
An authentic Kashmiri Wazwan-style Rogan Josh made with bone-in lamb shoulder and shank pieces, slow-cooked in a rich, delicately spiced red gravy. It features key aromatics like fennel, dry ginger, and saffron without using tomatoes or yogurt, relying on browned onions for its deep flavor and subtle sweetness.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Boil the lamb with whole garlic, bay leaf, cloves, cinnamon, and cardamoms in a pressure cooker to make a clean broth. → Fry the sliced onions slowly until golden brown, then blend them with water to form a smooth paste. → Make a red pepper oil by warming Kashmiri chili powder and paprika in ghee/oil, then instantly deglazing with a ladle of lamb broth. → Combine the red oil, ground spices (fennel, ginger, coriander, garam masala), onion paste, and saffron water with the lamb broth. → Simmer the curry on high heat until the gravy thickens slightly and a rich red layer of oil (rogan) floats on top.
Cooking Steps
Brief Cooking Order
Boil the lamb with whole garlic, bay leaf, cloves, cinnamon, and cardamoms in a pressure cooker to make a clean broth. → Fry the sliced onions slowly until golden brown, then blend them with water to form a smooth paste. → Make a red pepper oil by warming Kashmiri chili powder and paprika in ghee/oil, then instantly deglazing with a ladle of lamb broth. → Combine the red oil, ground spices (fennel, ginger, coriander, garam masala), onion paste, and saffron water with the lamb broth. → Simmer the curry on high heat until the gravy thickens slightly and a rich red layer of oil (rogan) floats on top.
Introduction
An authentic Kashmiri Wazwan-style Rogan Josh made with bone-in lamb shoulder and shank pieces, slow-cooked in a rich, delicately spiced red gravy. It features key aromatics like fennel, dry ginger, and saffron without using tomatoes or yogurt, relying on browned onions for its deep flavor and subtle sweetness.
Step 1
Place the lamb pieces in a pressure cooker or large pot. Add whole garlic cloves, bay leaf, cloves, cinnamon stick, salt, and hot water to barely cover the meat.
Step 2
Bring the pot to a boil on medium heat. Skim off any scum that floats to the surface to ensure a clean and clear broth.
Step 3
Slightly crush the black cardamom and green cardamoms in a mortar and pestle. Add them to the meat broth, cover, and pressure cook on low heat for 30 minutes (or 35 minutes in an Instant Pot) until the meat is 80% cooked.
Step 4
While the meat cooks, heat 1/3 cup of mustard oil in a separate pan on high heat until it starts smoking. Reduce heat to low, add sliced onions with a pinch of salt, and fry on medium heat until golden brown.
Step 5
Remove the browned onions and spread them on a plate to cool. Once cooled, blend them in a blender jar along with 1/3 cup of water to form a smooth paste.
Ingredients List
Important Notes
Do not overcook the lamb in the first step. It should be only 80% cooked as it will continue cooking while the gravy boils down.
Browning onions gradually is crucial to bring out their natural sweetness, which balances the dish. Avoid turning them too dark or they will make the gravy bitter.
When adding Kashmiri chili powder and paprika to the warm oil and ghee, turn off the heat first and add the lamb broth immediately to prevent the spices from burning.
Sweet paprika is used in this recipe as a substitute for 'Ratan Jot' (cockscomb flower) to provide the signature bright red color without adding heat.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...