Skip to content

Rogan Josh – Kashmiri Aromatic Lamb Curry

Rogan Josh is an iconic Kashmiri delicacy featuring tender lamb (or goat) slow-cooked in a yogurt-based curry. Its vibrant red color comes from Kashmiri red chilies, which add richness without excessive heat. Infused with fennel, cardamom, cinnamon, and other warming spices, Rogan Josh is one of the signature dishes of Kashmiri Wazwan (royal feast).

Nutrition & Benefits:
Rich in protein from lamb and packed with warming spices that aid digestion and circulation. While indulgent, it’s a wholesome dish when eaten in moderation.

Serving Suggestions & Variations:

  • Traditionally paired with steamed basmati rice.

  • Can also be enjoyed with naan, tandoori roti, or paratha.

  • Replace lamb with goat for a slightly leaner variation.

Cooking Tips:

  • Slow-cooking is key for tender, flavorful meat.

  • Avoid using too much chili powder—authentic Kashmiri chilies add color without overpowering heat.

  • Use mustard oil for a traditional flavor profile.

FAQs:

  • Is Rogan Josh very spicy? → No, it’s aromatic and flavorful, not overly hot.

  • Can I make it in a pressure cooker? → Yes, but slow cooking gives the best taste.

  • What does “Rogan Josh” mean? → “Rogan” means oil and “Josh” means heat or passion, referring to the richness of the dish.

Rogan Josh – Kashmiri Aromatic Lamb Curry

Rogan Josh is a classic Kashmiri delicacy made with tender lamb (or goat) slow-cooked in a flavorful yogurt-based curry infused with Kashmiri red chilies, fennel, and warming spices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Kashmiri, North Indian
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 500 g lamb or goat bone-in, cut into pieces
  • 1 cup yogurt whisked
  • 2 medium onions sliced
  • 2 tsp ginger-garlic paste
  • 2 tsp Kashmiri red chili powder
  • 1 tsp turmeric powder
  • 1 tsp fennel powder
  • 1 tsp dry ginger powder
  • 1 black cardamom 4 green cardamoms
  • 1 cinnamon stick 2 cloves
  • 3 tbsp mustard oil or ghee
  • Salt to taste

Method
 

Instructions:
  1. Heat mustard oil, add whole spices (cardamoms, cloves, cinnamon).
  2. Add onions, sauté until golden. Add ginger-garlic paste.
  3. Stir in lamb pieces, cook until lightly browned.
  4. Mix whisked yogurt with chili powder, turmeric, and fennel powder.
  5. Add yogurt mixture to lamb, stir continuously to avoid curdling.
  6. Add 1½ cups hot water, salt, cover and cook on low heat until lamb is tender (60–70 mins).
  7. Finish with dry ginger powder and simmer for 5 minutes.

Notes

Serving Suggestions:
  • Traditionally paired with Kashmiri saffron rice.
  • Can also be enjoyed with plain steamed basmati rice or naan.
  • Serve with onion salad and green chutney for balance.