Kashmiri Lamb Roganjosh Recipe

Prep the lamb and yogurt

Trim excess fat from the lamb shoulder and pat pieces dry. In a bowl, whisk the yogurt until smooth and stir in 1 teaspoon salt, 1 teaspoon Kashmiri red chili powder, and 1/2 teaspoon ground coriander. Add lamb pieces and coat thoroughly. Marinate at room temperature for 30 minutes or refrigerate for 2–4 hours (bring to room temperature before cooking).

Brown the onions

Heat 2 tablespoons ghee or oil in a heavy Dutch oven over medium-high heat. Add the sliced onions and a pinch of salt. Cook, stirring frequently, until deep golden brown and caramelized, about 20–25 minutes. Reduce heat if onions start to burn. Remove 3/4 of the onions and reserve for garnish; leave remaining onions in the pot.

Bloom whole spices and aromatics

To the onions left in the pot, add the remaining 2 tbs ghee (or oil) and turn heat to medium. Add bay leaves, crushed cardamom, cloves, and cinnamon stick. Toast for 30–45 seconds until fragrant. Add minced garlic and grated ginger; sauté 1–2 minutes until raw smell dissipates.

Cook the spiced lamb

Increase heat to medium-high. Add the marinated lamb pieces in batches, searing lightly to brown the edges (1–2 minutes per side). Do not overcrowd; remove seared pieces to a plate if necessary and repeat. Once all lamb is seared, return everything to the pot.

Add ground spices and simmer

Stir in remaining Kashmiri chili powder, ground coriander, ground cumin, toasted ground fennel, dry ginger powder, ground black pepper, tomato paste (if using) and the remaining 1 teaspoon salt. Mix to coat the meat and onions. Pour in 2 cups water or stock to just cover the lamb. Bring to a gentle boil, then reduce heat to a low simmer.

Slow-cook until tender

Cover the pot partially with a lid (leave a small gap) and simmer gently for 1.5–2 hours, stirring occasionally and skimming any foam, until lamb is fork-tender. For sturdier cuts or larger pieces, simmer up to 2.5 hours. If the sauce reduces too much, add up to 1/2 cup more water.

Finish and adjust seasoning

Once lamb is tender, taste and adjust salt and pepper. Mash a few pieces of lamb against the pot to slightly thicken the sauce if desired. Stir in reserved caramelized onions and simmer uncovered 5–10 minutes to meld flavors. If you prefer a richer gloss, stir in 1 teaspoon ghee before serving.

Remove and discard the whole bay leaves, cinnamon stick, and any large cardamom husks from the pot before serving.

Sprinkle chopped cilantro and optional crushed roasted Kashmiri chilies over the curry. Serve roganjosh hot with lemon wedges on the side for brightness.

Serve with steamed basmati rice, jeera rice, or warm naan. Leftovers keep in the refrigerator 3–4 days and improve in flavor; reheat gently on the stovetop with a splash of water or stock.