Lamb Rogan Josh

Method

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1. Heat the ghee in a heavy pot until shimmering. If using mustard oil, heat it until it just smokes and then let it cool slightly — this removes its raw pungency.

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2. Add the whole spices and bay and fry 45 seconds until fragrant.

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3. Add the lamb and brown it hard for 8 to 10 minutes, in batches if the pot is crowded.

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4. Lower the heat, add the asafoetida, and stir for 15 seconds.

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5. Mix the Kashmiri chilli with 3 tablespoons of water to a paste and add it. Fry 3 minutes, stirring, until the ghee runs red at the edges.

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6. Take the pot off the heat entirely. Whisk the yoghurt smooth and add it a spoonful at a time, stirring constantly so it does not split.

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7. Return to low heat and cook 10 minutes until the yoghurt has thickened around the meat.

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8. Add the fennel, dried ginger, salt and hot water. Cover and simmer very gently for 75 to 90 minutes until the lamb pulls from the bone.

   Mark done Start 75 min timer

9. Stir in the ground cardamom and saffron milk, rest 10 minutes, and serve with rice or naan.

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Chef’s Tips

• Kashmiri chilli, not ordinary chilli powder. It is mild and its whole job is colour.
• Off the heat for the yoghurt, added slowly. This is the step where the dish usually goes wrong.
• No onion, garlic or tomato. Adding them makes a decent curry but not a rogan josh.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Steamed basmati or naan
• A cucumber raita
• A soft red or a lassi

Storage & Reheating

Refrigerate up to 4 days — it improves — and freeze 3 months. Reheat gently without boiling.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.