Kashmiri Rogan Josh with Bone-In Lamb, Whole Spices, Yogurt, Dried Ginger and Steamed Basmati

Marinate the lamb: mix yogurt with 1 tsp salt and pour over the lamb pieces. Turn to coat thoroughly. Let marinate for at least 2 hours, ideally overnight in the refrigerator. The yogurt tenderizes the meat and will later form the base of the sauce.

Ingredients

• For the lamb:
• 1.2 kg (2.6 lbs) bone-in lamb shoulder, cut into large bone-in pieces
• 1 cup full-fat plain yogurt, whisked smooth
• 4 tbsp mustard oil (or ghee — mustard oil is traditional and gives a pungent depth)
• For the Kashmiri spice base:
• 6-8 Kashmiri dried red chilies, soaked in warm water for 20 minutes then ground to paste (this is the color — not heat)
• 1 tsp fennel seeds, ground
• 1 tsp dried ginger powder (sonth)
• 1/2 tsp ground cardamom
• 1/2 tsp ground black cardamom (badi elaichi)
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• For the whole spices (tempering):
• 2 black cardamom pods
• 4 green cardamom pods
• 1 stick cinnamon
• 4 whole cloves
• 2 bay leaves
• 1 tsp cumin seeds
• Salt to taste
• For the basmati:
• 300g (1.5 cups) aged basmati rice, soaked 30 minutes
• 1 tbsp ghee
• 2 tsp salt

Instructions

1. Marinate the lamb: mix yogurt with 1 tsp salt and pour over the lamb pieces. Turn to coat thoroughly. Let marinate for at least 2 hours, ideally overnight in the refrigerator. The yogurt tenderizes the meat and will later form the base of the sauce.
2. Heat mustard oil in a heavy Dutch oven over high heat until it just begins to smoke — this removes its raw pungency and is essential when using mustard oil. Reduce heat to medium-high.
3. Add all the whole spices: black and green cardamom, cinnamon, cloves, bay leaves, and cumin seeds. Let them sizzle and pop for 30 seconds until fragrant.
4. Add the marinated lamb pieces (shake off excess yogurt but reserve it). Brown the lamb in batches over high heat, 3-4 minutes per side, until caramelized and darkly golden. This step is crucial — do not crowd the pan.
5. Return all lamb to the pot. Add the Kashmiri chili paste and stir to coat. Cook for 3-4 minutes, stirring constantly, until the chili paste has fried into the fat and the oil runs red-orange around the edges of the pot.
6. Add the reserved yogurt, all the ground spices (fennel, dried ginger, cardamom, cloves, nutmeg), and enough water to barely cover the meat. Stir well. Bring to a boil, then reduce heat to the lowest simmer. Cover tightly and cook for 1.5 to 2 hours until the lamb is completely tender and the sauce has reduced to a thick, clingy consistency.
7. The finished rogan josh should be a deep brick-red, with a sauce that coats the back of a spoon. The oil will float on the surface — this is correct and desirable in Kashmiri cooking.
8. Steam the basmati: drain soaked rice. In a pot, heat ghee, add rice, and stir to coat grains. Add boiling water (ratio 1:1.75 rice to water), add salt, bring to a boil, cover tightly, and cook on the lowest heat for 12 minutes. Remove from heat, steam covered for 5 more minutes. Fluff with a fork. Rogan Josh is the crown jewel of Kashmiri cuisine — the dish served at weddings, Eid gatherings, and whenever the mountains get cold and something deeply warming is needed.