Aromatic Kashmiri Rogan Josh with Saffron and Yogurt

Name: Aromatic Kashmiri Rogan Josh with Saffron and Yogurt
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 kg lamb; 200 g plain yogurt; 1 tbsp ginger garlic paste; 1 tsp turmeric powder; Salt; 1 tsp cumin seeds; 1 tsp coriander seeds; 5 cloves; 4 green cardamom pods; 1 stick cinnamon; 1 tsp fennel seeds; 3 tbsp ghee or vegetable oil; 2 large onions; 2 tbsp Kashmiri red chili powder; 1 cup beef or lamb stock; 1 pinch saffron threads; Fresh coriander leaves; 1 tsp garam masala powder; 2 tbsp rose water

A flavorful Indian lamb dish with a fragrant spice blend.

This authentic Kashmiri Rogan Josh features tender lamb cooked in a rich, aromatic gravy with saffron and yogurt, delivering an exquisite balance of flavors.

2 h 30 min
4
Intermediate

Ingredients

For the Lamb Marinade

1 kg lamb

cut into cubes

200 g plain yogurt

whisked

1 tbsp ginger garlic paste

1 tsp turmeric powder

Salt

to taste

For the Spice Blend

1 tsp cumin seeds

toasted

1 tsp coriander seeds

5 cloves

4 green cardamom pods

1 stick cinnamon

1 tsp fennel seeds

For the Cooking Gravy

3 tbsp ghee or vegetable oil

2 large onions

finely sliced

2 tbsp Kashmiri red chili powder

1 cup beef or lamb stock

1 pinch saffron threads

soaked in 2 tbsp warm milk

Fresh coriander leaves

for garnish

For the Final Seasoning

1 tsp garam masala powder

2 tbsp rose water

optional

Preparation

Marinating the Lamb

Combine ingredients

Combine the lamb cubes, yogurt, ginger garlic paste, turmeric powder, and salt in a bowl.

Mix well

Mix well, ensuring the lamb is well coated.

Refrigerate

Cover and refrigerate for at least 2 hours, or overnight for best results.

Preparing the Spice Blend

Dry roast spices

Dry roast cumin seeds, coriander seeds, cloves, cardamom pods, cinnamon, and fennel seeds until aromatic.

Cool and grind

Let them cool before grinding into a fine powder using a spice grinder.

Ensure the spice blend is ground finely for a smooth sauce.

Set aside

Set aside.

Soak saffron in warm milk to extract maximum color and flavor.

Cooking Process

Brown the onions

Heat ghee or oil in a large pot. Add sliced onions and sauté until golden brown.

Timing: Browning onions: 10 min; Heat guide: Sautéing: Medium heat.

Add spices

Stir in the prepared spice blend and Kashmiri red chili powder, sauté for 2-3 minutes to release the flavors.

Simmer the gravy

Add marinated lamb and sauté for a few minutes before adding stock and saffron milk. Cover and simmer on low heat until lamb is tender.

Timing: Simmering Gravy: 1 h 30 min; Heat guide: Simmering: Low heat.

Plating & Serving