Indian Rogan Josh
26 Mar 2025
This traditional Kashmiri lamb curry is sure to add an exotic kick to your menu. Afraid of the heat? Don’t forget to add in the raita for a fresh contrast to your meal.
Ingredients
SERVES 8
- 3 tbsp ghee
- 3 red onions, sliced
- 2 fresh bay leaves
- 10 cloves
- 8 green cardamon pods,
- crushed 8 cm piece of
- cassia bark
- 1 1⁄2 tbsp fennel seeds
- 10cm piece of ginger,
- finely julienned
- 6 garlic cloves, finely chopped
- 8 cm piece of turmeric, finely
- grated (or 2 teaspoons ground
- turmeric)
- 2 tablespoons ground coriander
- 2 teaspoons ground ginger
- 2 teaspoons Kashmiri chilli powder
- 6 large tomatoes, diced
- 1 tablespoon tomato paste
- 2 dried Kashmiri chillies
- 1 1⁄2 tablespoons salt flakes 1.2kg diced lamb shoulder naan bread to serve
Raita
- 1 red onion, finely sliced
- 4 cm piece of ginger, finely diced
- 2 handfuls of coriander leaves, chopped
- Juice of 1⁄2 lemon or lime
- 3 tbsp thick natural yoghurt
- 2 pinches of salt flakes 2 tsp nigella seeds
Method
1. Add the ghee to a wide-based saucepan over medium heat and fry the onion until it turns golden. This will take about 10 minutes.
2. Put in the bay leaves, cloves, cardamom, cassia and fennel seeds and fry for two minutes while stirring
3. Add the julienned ginger, garlic and turmeric and cook for one minute.
4. Then add the ground coriander, ground ginger and chilli powder and stir through briefly until fragrant.
5. Put in a splash of water to cool the spices, then add the tomato, tomato paste, chillies and salt and stir through until combined.
6. Add the lamb and stir through well to coat. Pour in 500 ml of water and bring to a simmer. Reduce the heat to low, cover the pan and cook for 45-60 minutes until the meat is tender. Adjust the seasoning and reduce the sauce a little if necessary.
For the raita, add all the ingredients to a medium bowl and combine.
Then serve the curry with basmati rice, naan and the raita on the side.
This is an edited extract from New Kitchen by Karen Martini. Published by Plum.
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