Name: Rogan josh
Yield: 4-6
Cuisine: India
Ingredients: 2 lb (900 g) bone-in lamb, cut in pieces; 1/2 cup plain yogurt; 4 tbsp ghee or oil; 2 tsp Kashmiri chili powder; 2 tsp ground fennel; 1 tsp ground ginger; 6 green cardamom pods, 4 cloves; 1 cinnamon stick; 2 bay leaves; 1 onion, finely chopped; 1 tsp garam masala; Salt; 2 cups hot water

Where it comes from

Rogan josh is a signature of Kashmiri cooking and is eaten across northern India. The red color traditionally comes from dried Kashmiri chilies and the silky gravy from yogurt and slow cooking.

Explore the cuisine of India.

Recipe

Make Rogan josh at home

Serves 4-6Time 2 hours

Ingredients

2 lb (900 g) bone-in lamb, cut in pieces
1/2 cup plain yogurt
4 tbsp ghee or oil
2 tsp Kashmiri chili powder
2 tsp ground fennel
1 tsp ground ginger
6 green cardamom pods, 4 cloves
1 cinnamon stick
2 bay leaves
1 onion, finely chopped
1 tsp garam masala
Salt
2 cups hot water

How it's made

Whisk the yogurt until smooth with chili powder, fennel and ginger.
Heat ghee and fry cardamom, cloves, cinnamon and bay leaves for 30 seconds.
Brown the lamb in batches and set aside; fry the onion until golden.
Return the lamb and add yogurt mixture a little at a time, stirring so it does not curdle.
Cook 10 minutes until the oil separates, add salt and hot water.
Cover and simmer on low 1 to 1 1/2 hours until the lamb is tender.
Stir in garam masala and serve with rice or naan.