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    Home / Dinner / Rogan Josh

    Rogan Josh

    Kashmiri lamb curry perfumed with fennel, ginger, and dried chilies — deep red, aromatic, and spoon-tender.

    ⏱ 20 minPrep time
    🔥 1 hr 30 minCook time
    🍽 4Servings
    🏷 DinnerCategory
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    Rogan josh is the crown of Kashmiri cooking, a slow-braised lamb curry that arrived in the Himalayan valley with the Mughal kitchens and never left. Its name comes from the Persian words for oil and passion, a nod to the rich, deeply colored gravy that defines it. Kashmiri cooks make it with dried Kashmiri chilies, which give the dish its famous ruby red hue with only a gentle warmth.

    A ruby-red curry with a gentle fire

    The lamb simmers for well over an hour until it is spoon-tender, falling apart into a fragrant gravy of fennel, ginger, and warm whole spices. The heat is soft and aromatic rather than sharp, letting the meat and the complex masala shine. Serve it over steamed rice with a side of naan, and let the rich red gravy do the rest. On cold mountain evenings in Kashmir, this is the dish that warms the whole household, and it will do the same for yours.

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    Step by stepInstructions

    1. Heat the ghee in a heavy pot over medium-high heat. Brown the lamb in batches, about 4 minutes per side, then set it aside.
    2. In the same pot, cook the onions until deep golden, about 10 minutes. Add the ginger-garlic paste and cook for 1 minute.
    3. Add the bay leaves, cardamom, cloves, and cinnamon and cook for 30 seconds, until fragrant.
    4. Reduce the heat and stir in the Kashmiri chili powder, ground fennel, and ground ginger, then add the yogurt a spoonful at a time, stirring constantly so it does not curdle.
    5. Return the lamb to the pot with 1 cup of warm water and the salt. Bring to a simmer, cover, and cook on low for 1 hour 15 minutes, until the lamb is spoon-tender.
    6. Uncover, stir in the garam masala, and simmer for 10 more minutes to thicken the gravy. Serve hot with rice or naan.

    💡 Chef tips & storage

    Brown the lamb well in batches; crowding the pan steams the meat instead of searing it. Kashmiri chili powder adds color with modest heat, so use cayenne very sparingly if you substitute.

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    Recipe details

    Prep20 min
    Cook1 hr 30 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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