Kashmiri Lamb Rogan Josh

Method

1. 01

   Temper the whole spices

   Heat ghee in a heavy pot over medium. Add cardamoms, cloves, and cinnamon for 30–40 seconds until fragrant and sizzling; keep them brown, not black.

   

2. 02

   Brown the lamb in batches

   Pat lamb dry and brown in two batches over medium-high for 7–9 minutes each, turning so at least two faces colour. Return all lamb and add asafoetida for 10 seconds.

   

3. 03

   Stabilize the yogurt spice mixture

   Whisk yogurt with chile, fennel, dried ginger, salt, and 100 ml hot water. Turn heat off and cool the pot 2 minutes before adding the mixture in four portions, stirring constantly.

   

4. 04

   Cook the yogurt onto the lamb

   Return to medium-low heat and cook uncovered 8–10 minutes, stirring, until yogurt no longer smells raw and ghee glistens around the meat; do not let it boil violently.

   

5. 05

   Braise at a bare simmer

   Add 600 ml hot water or stock, bring only to a bare simmer, cover slightly ajar, and cook low for 75–100 minutes. Turn lamb every 25 minutes and add hot liquid if exposed.

   

6. 06

   Reduce to a red glossy gravy

   When a skewer enters lamb with little resistance, uncover and simmer 10–15 minutes until gravy coats a spoon and red ghee beads rise. Add hot liquid 30 ml at a time if too thick.

   

7. 07

   Rest before serving

   Turn off heat, cover, and rest 15 minutes. Remove only the large cinnamon stick if desired, then serve with basmati rice or naan; the gravy should be red from chile, not tomato.