Kashmiri-Style Lamb Rogan Josh

⏱ 135 min · Serves 4

A slow-simmered lamb curry with a deep ruby colour from Kashmiri chilli, fragrant with fennel, cardamom and ginger, and enriched with yoghurt rather than cream. Fall-apart tender meat and a glossy sauce that begs for rice and warm naan.

Per serving: 612 kcal · 45.0g protein · 15.0g carbs · 41.0g fat

Ingredients

• 800g lamb shoulder, cut into 4cm cubes
• 3 tbsp ghee or vegetable oil
• 2 medium onions, finely sliced
• 4 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 200g full-fat natural yoghurt, whisked
• 2 tbsp Kashmiri chilli powder (mild)
• 1 tsp ground fennel seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 4 green cardamom pods, lightly crushed
• 2 black cardamom pods
• 1 cinnamon stick
• 4 cloves
• 2 bay leaves
• 1/2 tsp asafoetida (optional)
• 400g tin chopped tomatoes
• 350ml water or lamb stock
• 1 tsp salt, plus more to taste
• 1/2 tsp garam masala
• Small handful coriander leaves, to serve

Method

1. Pat the lamb dry and season with 1/2 tsp salt. Heat 2 tbsp ghee in a heavy casserole over high heat and brown the lamb in two batches, 4-5 minutes per batch. Set aside.
2. Lower the heat to medium, add the remaining ghee with the cardamom pods, cinnamon, cloves and bay leaves. Sizzle for 30 seconds until fragrant.
3. Add the onions and a pinch of salt. Cook 10-12 minutes, stirring, until soft and deep golden.
4. Stir in the garlic, ginger and asafoetida and fry for 1 minute.
5. Turn the heat low. Mix the Kashmiri chilli, fennel, coriander, cumin and turmeric with 3 tbsp water to a paste, add to the pan and fry for 2 minutes so the spices don't burn.
6. Take the pan off the heat for a moment and stir in the yoghurt a spoonful at a time, beating well between additions so it doesn't split. Return to low heat and cook 3-4 minutes until it tightens and the fat separates.
7. Add the tomatoes, cook 5 minutes, then return the lamb with any juices, the water and remaining salt. Bring to a bare simmer.
8. Cover and cook very gently for 80-90 minutes, stirring every 20 minutes, until the lamb is fork-tender and the sauce clings. Add a splash of water if it looks dry.
9. Uncover, raise the heat and reduce for 5 minutes to a glossy sauce. Stir through the garam masala, rest 10 minutes off the heat, then taste for salt.
10. Scatter with coriander and serve with basmati rice or naan.