Lamb Rogan Josh with Kashmiri Chilies and Saffron Rice

A classic Kashmiri lamb curry with rich flavors from Kashmiri chilies, ginger, and saffron, served with fragrant saffron rice.

Prep Time

20 minutes

Total Time

2 hours 50 minutes

Calories

725 kcal

Difficulty

Medium

Equipment

3 items

Cost

£5.08/serving

Season:

🌍 Year-round

Meal Type:

Dinner

Cuisine:

Indian•Asian

Main Ingredient:

Lamb•Rice

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Spicy

Ingredients

Servings

1.5kgLamb shoulder or leg, cut into 1.5-inch pieces(Ensure lamb is well trimmed.)

£18.00

15numberKashmiri chilies, dried(Adjust to your spice preference; deseed for less heat.)

£3.50

2inchGinger, peeled and roughly chopped

£0.30

6numberGarlic cloves, peeled

£0.20

2tablespoonsFennel seed powder

£0.40

1tablespoonDry ginger powder (Sonth)

£0.50

1tablespoonKashmiri chili powder(For color and extra Kashmiri chili flavor.)

£0.60

1teaspoonCumin powder

£0.15

0.5teaspoonTurmeric powder

£0.10

4tablespoonsGhee or vegetable oil

£0.50

2numberBay leaves

£0.10

2numberBlack cardamom pods(Lightly crush before adding.)

£0.30

4numberGreen cardamom pods(Lightly crush before adding.)

£0.30

1numberCinnamon stick(About 2 inches long.)

£0.15

0.3teaspoonAsafoetida (hing)(Optional, but adds a unique flavor.)

£0.40

1cupYogurt, plain, full-fat(Whisked smoothly.)

£0.70

0.3teaspoonSaffron strands(Soaked in 2 tablespoons of warm milk or water.)

£2.50

To tasteSalt

£0.05

2cupsWater(Or as needed.)

2cupsBasmati rice

£1.20

PinchSaffron strands (for rice)(Soaked in 2 tablespoons of warm milk or water.)

£0.50

Total Cost

£30.45

£5.08 per serving

Instructions

1.
Soak the Kashmiri chilies in hot water for at least 30 minutes, or until softened. Drain and grind them into a smooth paste along with the ginger and garlic using a little water.
2.
In a large, heavy-bottomed pot or Dutch oven, heat the ghee or oil over medium-high heat. Add the bay leaves, black cardamom, green cardamom, and cinnamon stick. Sauté for a minute until fragrant.
3.
Add the asafoetida (if using) and the lamb pieces. Brown the lamb on all sides. This will take about 5-7 minutes.
4.
Add the Kashmiri chili-ginger-garlic paste to the pot and sauté for 3-4 minutes, stirring constantly to prevent burning.
5.
Stir in the fennel seed powder, dry ginger powder, Kashmiri chili powder, cumin powder, and turmeric powder. Cook for another 2 minutes.
6.
Reduce the heat to low and gradually add the whisked yogurt, stirring constantly to prevent it from curdling. Make sure the mixture doesn't boil.
7.
Add salt to taste and enough water to just cover the lamb. Bring to a simmer.
8.
Cover the pot and simmer over low heat for 2-2.5 hours, or until the lamb is very tender. Stir occasionally, adding more water if needed.
9.
Once the lamb is cooked, remove the lid and increase the heat to medium-high. Simmer for another 10-15 minutes, or until the gravy has thickened to your desired consistency. Be careful not to burn the bottom. Remove the whole spices.
10.
Stir in the saffron-infused milk (or water). Simmer for another minute.
11.
While the Rogan Josh simmers, prepare the saffron rice: Rinse the basmati rice under cold water until the water runs clear. Drain.
12.
In a rice cooker or pot, combine the rice with 4 cups of water. Add a pinch of salt and the saffron-infused milk (or water).
13.
Cook the rice according to the rice cooker instructions or until the water is absorbed and the rice is fluffy. Fluff with a fork.
14.
Serve the Lamb Rogan Josh hot with the fragrant saffron rice.

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My Notes

Nutrition Information

Nutrition per serving (450g)

725 kcal / 3033 kJ

Carbs

30g

12% of RDA

Fat

45g

64% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

Using good quality Kashmiri chilies is crucial for the authentic flavor and color of Rogan Josh. If you can't find Kashmiri chilies, you can use a mix of regular chili powder and paprika for color.

Browning the lamb properly is important for developing flavor. Don't overcrowd the pot; brown the lamb in batches if necessary.

Be patient with the cooking time; the lamb needs to simmer slowly for a long time to become tender.

If the yogurt curdles despite your best efforts, don't worry too much. It won't affect the overall taste of the dish significantly.

For a richer flavor, you can add a teaspoon of garam masala towards the end of cooking, but this is optional and not traditional.

The red oil that floats to the top is characteristic of a well-made Rogan Josh. This is the fat and chili oil separating from the gravy. Don't be afraid of it!

The Rogan Josh tastes even better the next day, as the flavors have had time to meld together. Refrigerate leftovers properly and reheat gently.

Cooking Equipment

Large heavy-bottomed pot or Dutch oven

Rice cooker (optional)

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Using good quality Kashmiri chilies is crucial for the authentic flavor and color of Rogan Josh. If you can't find Kashmiri chilies, you can use a mix of regular chili powder and paprika for color.

Browning the lamb properly is important for developing flavor. Don't overcrowd the pot; brown the lamb in batches if necessary.

Be patient with the cooking time; the lamb needs to simmer slowly for a long time to become tender.

If the yogurt curdles despite your best efforts, don't worry too much. It won't affect the overall taste of the dish significantly.

For a richer flavor, you can add a teaspoon of garam masala towards the end of cooking, but this is optional and not traditional.

The red oil that floats to the top is characteristic of a well-made Rogan Josh. This is the fat and chili oil separating from the gravy. Don't be afraid of it!

The Rogan Josh tastes even better the next day, as the flavors have had time to meld together. Refrigerate leftovers properly and reheat gently.

Lamb Rogan Josh with Kashmiri Chilies and Saffron Rice

Ingredients

Instructions