Indian
Rogan Josh
Lamb or goat braises in a vivid Kashmiri-style yogurt gravy scented with fennel, ginger, cardamom, and clove.
6 servings · 35 minutes prep · 110 minutes cook
Ingredients
Main
- 2 1/2 lb bone-in lamb shoulder or goat, cut into 2-inch pieces
- 1/3 cup mustard oil or ghee
- 1/4 tsp asafoetida
- 6 green cardamom pods
- 4 cloves
- 2 bay leaves
- 2 inches cinnamon stick
- 1 1/2 cups plain whole-milk yogurt, whisked smooth
- 2 tbsp Kashmiri chile powder
- 2 tsp ground fennel
- 1 1/2 tsp ground ginger
- 1 1/2 tsp kosher salt
- 1/2 tsp garam masala
- 1/4 tsp ratan jot infused in 2 tbsp warm ghee, optional
Directions
Method
- Heat the mustard oil or ghee in a Dutch oven until shimmering. Brown the bone-in lamb or goat in batches, 8-10 minutes total.
- Lower the heat. Add the asafoetida, green cardamom pods, cloves, bay leaves, and cinnamon stick and cook until the whole spices bloom and the asafoetida’s raw sulfurous edge softens, without scorching, 30 seconds.
- Whisk the plain whole-milk yogurt with the Kashmiri chile powder, ground fennel, ground ginger, and kosher salt.
- Add the spiced yogurt 2 tbsp at a time, stirring constantly after each addition so the gravy stays smooth.
- Add 1 cup hot water, cover, and simmer gently until the meat is tender, 80-90 minutes.
- Uncover and simmer until the gravy is glossy and clings lightly to the meat, 8-10 minutes.
- Stir in the garam masala and the optional ratan jot-infused ghee. Rest for 10 minutes before serving.
