---
title: Rogan Josh (Kashmiri Braised Lamb Curry)
servings: 6
prep time: 20 minutes
cook time: 90 minutes
source: https://mycibora.com/recipes/rogan-josh
---

Gather @lamb shoulder{800%g}, @plain yogurt{200%g}, @onion{2}, @kashmiri chili powder{2%tbsp}, @ground fennel{2%tsp}, @green cardamom pod{6}, @whole clove{4}, @cinnamon stick{1} and @bay leaf{2%leaf}.

Brown the lamb in @ghee{4%tbsp} in batches over high heat until crusted, then set aside. ~{10%minutes}

In the same pot, fry the whole spices and bay leaves for 30 seconds, then cook the onions until deep amber, about 12 minutes. ~{12%minutes}

Add @garlic{4%clove} and @ginger{25%g}, then the chili powder mixed into a paste with a splash of water so it toasts without scorching.

Return the lamb, lower the heat, and stir in the yogurt one spoonful at a time so it never splits.

Add the fennel, @ground ginger{1%tsp}, @salt{} and 400 ml of hot water. Cover and braise at a bare simmer for 75 minutes, until the lamb yields to a spoon. ~{75%minutes}

Uncover and reduce until the gravy clings and a red sheen of oil rises to the top. ~{10%minutes}

Rest 10 minutes and serve with steamed basmati rice. ~{10%minutes}