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Kashmiri Rogan Josh (Aromatic Slow-Braised Lamb with Cardamom, Fennel, and Yogurt)
Kashmir's world-famous culinary masterpiece: succulent chunks of bone-in lamb slow-braised to melting tenderness in a vibrant crimson gravy flavored with ground fennel, dry ginger, smoky black cardamom, and whisked yogurt.
Prep
20 min
Cook
60 min
Total
80 min
Ingredients
servings
4
- Lamb shoulder or leg, cut into 4cm chunks800 g
- Plain whole milk yogurt, thoroughly whisked150 g
- Ghee or mustard oil3 tbsp
- Kashmiri red chili powder2 tbsp
- Ground fennel powder (saunf)1 Ā½ tbsp
- Ground ginger powder (saunth)1 tsp
- Black cardamom pods2 pc
- Fine sea salt1 Ā½ tsp
Preparation Steps
1
Heat ghee in Dutch oven; add black cardamom and lamb chunks, searing over high heat 8 minutes until browned.
8 min timer
2
Dissolve Kashmiri chili powder in 3 tbsp warm water; pour over lamb and stir vigorously to coat in deep red color.
2 min timer
3
Off heat, whisk in yogurt spoon by spoon so it doesn't split; return to low heat, stirring continuously.
5 min timer
4
Add fennel powder, dry ginger, salt, and 300ml warm water. Cover and braise on low heat for 50 mins until meat melts in mouth.
50 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
42g
Carbohydrates
6g
Fat
32g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
