Kashmiri Rogan Josh

Method

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1. Heat the mustard oil until it just begins to smoke, then let it cool for a minute. This mellows its raw pungency.

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2. Add the whole spices — both cardamoms, cinnamon, cloves and bay — and let them sizzle for 30 seconds until fragrant.

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3. Add the lamb and the salt and brown over high heat for 8 to 10 minutes, stirring, until the pieces are sealed and lightly coloured.

   Mark done Start 8 min timer

4. Lower the heat to minimum. Add the asafoetida, then the Kashmiri chilli, fennel, dried ginger and coriander, and stir for 60 seconds.

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5. Take the pan off the heat entirely. Whisk the yogurt and add it two tablespoons at a time, stirring constantly, until it is all incorporated. This gradual addition is what keeps it from splitting.

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6. Return to low heat and cook, stirring frequently, for 10 minutes as the yogurt tightens around the meat.

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7. Add the water, bring to a bare simmer, cover and cook for 75 to 90 minutes until the lamb is completely tender and a red oil has risen to the surface.

   Mark done Start 75 min timer

8. Uncover and reduce for 10 minutes if the gravy is thin. Stir in the garam masala and rest, covered, for 10 minutes before serving.

   Mark done Start 10 min timer

Chef’s Tips

• Bone-in lamb makes a far richer gravy; ask the butcher for shoulder chunks on the bone.
• Kashmiri chilli is essential for the colour. Ordinary chilli powder will make this searingly hot instead of deep red.
• If the yogurt does split, blend the sauce briefly once cooked — it will come back together.

Pairing Suggestions

• A Syrah or a robust rosé
• Serve with plain basmati rice, not bread, to appreciate the gravy
• Finish with saffron kheer

Storage & Reheating

Refrigerate 4 days, freeze 3 months. Like all braises, it is better on day two.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.