South Indian Cookbook

Kashmiri Lamb Curry or Rogan Josh

This Lamb Curry recipe or Rogan Josh is a favorite in the Kashmir Region. This recipe features the combination of Lamb and Tomaotes in a spicy yoghurt sauce.

3 Tablespoons oil or Ghee
1/4 teaspoon Asafoetida
2 whole cloves
1 inch piece Cinnamon Stick
3 Cardamom Pods, using only the crushed seeds
1/2 teaspoon black pepper
2 lbs Lamb with the fat trimmed or beef
1 Tablespoon Ginger Paste
2 cups plain Yoghurt
2 tomatoes, skinned and chopped
1/2 teaspoon Cayenne Pepper Powder or 2 chilies, minced
1 teaspoon ground Coriander
Salt to taste
2 cups Water, hot
2 Tablespoons minced Cilantro

Heat the oil in a large skillet. Add the asafoetida and fry for one minute. Once it has stopped spluttering then add the cloves, cinnamon stick, cardamom , black pepper and fry for another minute. Add the lamb and cook until browned. Add the ginger and fry for another minute. Reduce the heat and slowly stir in the yoghurt, tomatoes, cayenne or chilies, coriander and salt. Allow the dish to cook at low to medium low stirring frequently until the sauce is fully incorporated.

Add the hot water (you might start the water to heat as you are making the sauce so that it is hot when you need it). Cover and simmer at low heat for about an hour or until the meat is fully cooked and the sauce is at your preferred thickness. Serve with the chopped cilantro as a garnish.

Lamb Curry goes well with a basmati rice dish, chapatti, (or other flat bread) and a vegetable curry.

If you prefer a thicker or thinner sauce, adjust the amount of water and change the amount of chili to make the Lamb Curry milder or spicier. Enjoy!

A Word About Yoghurt
The three causes of curdling milk or yoghurt are all in this dish, acidic ingredients, salt and heat. You reduce the risk of curdling by making sure the pan is not too hot when you add the yoghurt. If you are still having problems, try adding the yoghurt near the end of the cooking process, 10-15 minutes before serving.

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