Kashmiri Lamb Rogan Josh
ID: 7dbf11b6...
An authentic, aromatic, and deeply flavorful Kashmiri lamb curry simmered in a rich yogurt-based sauce with whole spices and Kashmiri chili. This classic dish achieves its signature bright red hue using Ratan Jot (alkanet root) instead of tomatoes.
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🍳 Cooking Flow
Marinate the cubed lamb with spices and yogurt for at least 30 minutes. → Steep Ratan Jot in hot oil to extract its natural crimson red color. → Sear the marinated lamb in a pot until fully browned, then set aside. → Toast whole spices, sauté sliced onions, ginger, and garlic in the same pot. → Return the lamb, stir in yogurt, water, spices, and the strained red Ratan Jot oil. → Cover and simmer on low heat for 1.5 hours until the lamb is tender and gravy is thick.
Cooking Steps
Brief Cooking Order
Marinate the cubed lamb with spices and yogurt for at least 30 minutes. → Steep Ratan Jot in hot oil to extract its natural crimson red color. → Sear the marinated lamb in a pot until fully browned, then set aside. → Toast whole spices, sauté sliced onions, ginger, and garlic in the same pot. → Return the lamb, stir in yogurt, water, spices, and the strained red Ratan Jot oil. → Cover and simmer on low heat for 1.5 hours until the lamb is tender and gravy is thick.
Introduction
An authentic, aromatic, and deeply flavorful Kashmiri lamb curry simmered in a rich yogurt-based sauce with whole spices and Kashmiri chili. This classic dish achieves its signature bright red hue using Ratan Jot (alkanet root) instead of tomatoes.
Step 1
In a bowl, combine the cubed lamb with garam masala, ground fennel, 1 tsp Kashmiri red chilli powder, 1 tsp grated ginger, 1 tsp grated garlic, 1 tsp salt, and 1/4 cup plain yogurt. Stir well, cover, and refrigerate to marinate for 30 minutes up to 24 hours.
Step 2
Place the broken pieces of Ratan Jot in a heatproof bowl. Heat 1/4 cup of canola oil in a small saucepan, then pour the hot oil over the Ratan Jot. Let it steep to release its deep crimson red color.
Step 3
Heat 1/8 cup of canola oil in a large, heavy-bottomed pot over high heat. Add the marinated lamb and sear for 15-20 minutes, stirring occasionally, until browned and caramelized on all sides. Transfer the lamb to a bowl and set aside.
Step 4
Pour the remaining 1/8 cup of canola oil into the same pot over medium-high heat. Add the whole spices: fennel seeds, black peppercorns, black cardamom, green cardamom, cloves, and the cinnamon stick. Toast for 15-20 seconds until the cloves puff up.
Step 5
Add the thinly sliced onions to the toasted spices. Cook on medium-low heat for about 10 minutes, stirring regularly, until the onions soften, become translucent, and turn golden brown.
Ingredients List
Important Notes
Traditional Rogan Josh contains no tomatoes. Its rich red color is achieved entirely through the combination of Kashmiri red chili powder and Ratan Jot (alkanet root).
Yogurt acts as a natural tenderizer for the lamb. Marinating the meat longer (up to 24 hours) will yield much more tender and flavorful results.
Ratan Jot is purely used for natural coloring and does not impart flavor. If you cannot find it, you can omit it and the curry will still taste delicious.
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