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Indian · Main
Rogan Josh
Tender lamb simmers in a fragrant, tomato-kissed sauce built on caramelized onions, warming spices, and cooling yogurt—the hallmark of this beloved Kashmiri classic. Kashmiri chili powder gives it a deep, gorgeous color and gentle heat rather than fiery burn, while ghee enriches every spoonful. Perfect for impressing guests or celebrating a special dinner night.
Prep time
20 minutes
Cook time
2 hours
Total time
2 hours 20 minutes
Servings
6
Ingredients
- 2 lbs lamb or goat, cubed
- 3 tbsp ghee
- 2 onions, finely sliced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup plain yogurt
- 2 tsp Kashmiri chili powder
- 1 tsp garam masala
- 1 tsp cumin
- 2 cardamom pods
- 1 cinnamon stick
- Salt to taste
Instructions
- Heat ghee in a large pan over medium heat, add onions, and sauté until golden brown.
- Add garlic, ginger, and all spices. Stir until aromatic, about 1-2 minutes.
- Add lamb pieces and brown on all sides.
- Mix in yogurt gradually, stirring constantly to prevent curdling.
- Reduce heat to low and simmer for 1.5 to 2 hours until lamb is tender.
- Serve hot with basmati rice or naan, garnished with fresh cilantro.
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