Kashmiri Lamb Rogan Josh

Kashmiri Lamb Rogan Josh

5  out of 1
Date February 3, 2019
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jimbo51 Recipe by Maunika Gowardhan : More great recipes on above site.
Posted In Main Meals Recipes



  • For the marinade, whisk together the ginger paste, Greek yoghurt and Kashmiri chilli powder. Add the lamb to the dish, coating all pieces well marinate for 2-3 hrs or even overnight. Grind all the spice powder ingredients in a coffee grinder and set aside

  • Heat the oil over a medium heat in a heavy based sauce pan; add the asafoetida letting it sizzle for 20-30 seconds. Add the meat along with its marinade and cook for 40 minutes sealing and browning the pieces all over. Make sure to stir continuously and scrap off the bottom of the pan to prevent it sticking

  • Add the spice powder stirring to mix in well cooking for 3-4 minutes. At this stage, also add the saffron water along with the strands. Add a touch more water only if required or you feel it’s too dry. Lower the heat and simmer with the lid on for 15-17 minutes until the lamb is tender and cooked all the way through

  • Garnish with fresh coriander and season to taste. Serve with your favourite Indian bread or pulao



600gms boneless shoulder of lamb (you can also use lamb on the bone for additional flavour)

1” piece of ginger ground to a fine paste

150gms Greek yoghurt whisked

2 tsp Kashmiri red chilli powder or ½ tsp red chilli powder

4 tbsp vegetable oil

Pinch of asafoetida

Generous pinch of saffron soaked in warm water

Salt to taste

Roughly chopped coriander for garnish

for the spice powder;

1cm cinnamon stick

5-6 cloves

1 mace blade

1 tsp black peppercorns

5 green cardamom pods (use the seeds)

  • PREP 2 h 30 min
  • COOK 1 h 15 min
  • READY IN 1 h 20 min
  • YIELD 1 pan/tin
  • DIFFICULTY Intermediate
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