How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Kashmiri Rogan Josh?

You need 21 ingredients. The key ingredients include: 5 tablespoons vegetable oil, 7 black peppercorns, left whole, 3 black cardamom pods, left whole, 5 green cardamom pods, left whole, and more.

Is Kashmiri Rogan Josh suitable as soups & stews?

Yes, Kashmiri Rogan Josh falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Kashmiri Rogan Josh?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kashmiri Rogan Josh Recipe

Name: Kashmiri Rogan Josh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons vegetable oil; 7 black peppercorns, left whole; 3 black cardamom pods, left whole; 5 green cardamom pods, left whole; 4 whole cloves; 1 cinnamon stick; 1 piece mace; 1 onion, finely chopped; 1 (1 1/2 lb) leg of lamb or 1 (1 1/2 lb) mutton, bone intact, cut into pieces; 6 garlic cloves, peeled, left whole; 1 piece fresh ginger, peeled and cut in half; water, as needed; 2 teaspoons ground coriander; 2 teaspoons ground cumin; ½ teaspoon red chili powder; 2 teaspoons ground fennel; 1 ½ teaspoons garam masala; 2 tomatoes, blended to a pulp; 3 tablespoons plain yogurt; boiling water, as needed; chopped fresh coriander, leaves

1

Heat the oil in a large pan over a medium heat.

2

Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant.

3

Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown.

4

Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over.

5

Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to a fine paste.

6

Add the garlic and ginger paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.

7

Stir in the ground coriander, cumin, red chili powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste.

8

Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.

9

Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.

10

Add enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through.

11

Stir in the chopped fresh coriander just before serving.

12