AI-generated culinary illustration
mediummainmeatCC0 1.0 Universal
Kashmiri Lamb Rogan Josh (Slow-Cooked Aromatic Lamb in Spiced Yogurt Gravy)
The crowning glory of Kashmiri cuisine: succulent cubes of lamb slow-braised to melting tenderness in an aromatic yogurt and tomato gravy tinted deep red with Kashmiri chilies, scented with cardamom and fennel.
Prep
20 min
Cook
60 min
Total
80 min
Ingredients
4servings
- Boneless lamb leg or shoulder, cut into 3-4 cm chunks700 g
- Plain full-fat yogurt, whisked smooth150 g
- Yellow onion, finely diced2 piece
- Tomato passata or crushed tomatoes200 g
- Fresh ginger, grated1 tbsp
- Garlic cloves, minced3 clove
- Vegetable oil or ghee2 tbsp
- Salt1.5 tsp
Preparation Steps
1
Heat oil in a Dutch oven and sear lamb chunks over medium-high heat for 6-8 minutes until browned on all sides; set aside.
8 min timer
2
In the same pot, fry diced onions for 8-10 minutes until rich golden brown. Add garlic and ginger, cooking for 1 minute.
10 min timer
3
Turn heat to low and whisk in yogurt one tablespoon at a time so it does not split. Add passata and salt.
5 min timer
4
Return lamb to pot, pour in 200 ml water, cover tightly, and simmer gently for 45-50 minutes until meat is melt-in-the-mouth tender.
47 min timer
Cook this recipe offline in your kitchen
With full-screen step mode, hands-free voice guide, and integrated step timers.
Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
