Rogan Josh Kashmiri Lamb Curry
Immerse your taste buds in the rich, aromatic world of Kashmiri cuisine with this irresistible Rogan Josh Kashmiri Lamb Curry. This traditional dish features tender pieces of lamb simmered in a luxurious, spice-infused yogurt-based sauce, boasting flavors of fennel, nutmeg, cardamom, and earthy Kashmiri red chili powder. The recipe begins with ghee-sautéed whole spices for a fragrant foundation and builds into a warming, hearty curry that thickens beautifully as it simmers. Perfectly paired with steamed basmati rice or pillowy naan bread, this dish is a show-stopping centerpiece that will leave your family and guests craving more. Whether you're planning a cozy dinner or a festive feast, this authentic Rogan Josh is sure to impress with its bold flavors and comforting allure.
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Recipe Information
Ingredients
- 500 grams Lamb (bone-in or boneless, cut into medium pieces)
- 200 grams Plain yogurt (whisked)
- 3 tablespoons Ghee or vegetable oil
- 2 medium Onion (thinly sliced)
- 2 teaspoons Garlic paste
- 2 teaspoons Ginger paste
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons Ground coriander
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Ground cumin
- 4 Cloves
- 4 Green cardamom pods
- 1 inch Cinnamon stick
- 1 Bay leaf
- 1 teaspoons Fennel powder
- 0.25 teaspoons Nutmeg powder
- 1.5 teaspoons Salt
- 2 cups Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Heat the ghee or vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the cloves, green cardamom pods, cinnamon stick, and bay leaf. Sauté for 30 seconds until fragrant.
Add the sliced onions and cook until golden brown, stirring frequently, about 10-12 minutes.
Stir in the garlic paste and ginger paste. Cook for 2 minutes until the raw smell disappears.
Add the lamb pieces and sear them for 5-7 minutes until they are browned on all sides.
Lower the heat and add the whisked yogurt gradually, stirring continuously, to prevent it from curdling.
Stir in the Kashmiri red chili powder, ground coriander, turmeric powder, ground cumin, fennel powder, nutmeg powder, and salt. Mix well to coat the lamb evenly with the spices.
Pour in the water and bring the mixture to a boil. Reduce the heat to low and cover with a lid.
Simmer the curry for 45-50 minutes, stirring occasionally, until the lamb is tender and the gravy thickens to your desired consistency.
Taste and adjust the salt, if necessary.
Garnish with fresh cilantro before serving.
Serve hot with steamed basmati rice or naan bread.
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 4735 mg | 206% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 19.4 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 618 mg | 48% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2617 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
