질문하기
Rogan josh is a legendary Kashmiri lamb curry with a deep red hue from Kashmiri chilies and slow-braised tender meat. This high protein dish is a carnivore favorite and makes an unforgettable family feast.
Heat the ghee in a heavy-bottomed Dutch oven over medium heat; add onions and sauté for 10–12 minutes, stirring often, until deeply caramelized.
Add garlic and ginger, cooking for 1 minute over medium-low heat until very fragrant. Sprinkle in Kashmiri chili powder, coriander, cumin, turmeric, salt, and pepper; stir for 30 seconds to bloom the spices.
Increase the heat to medium-high, add the lamb in batches to brown on all sides (work in 2–3 rounds to prevent crowding and achieve proper browning).
Return all browned lamb to the pot, add cinnamon stick, cardamom pods, cloves, and bay leaf. Cook for 2 minutes, stirring to coat the meat with spices.
Lower the heat to low. Stir in the yogurt, 2 spoonfuls at a time, mixing thoroughly after each addition to prevent curdling. When fully blended, cover tightly.
Simmer the curry on very low heat for 2 to 2.5 hours, stirring occasionally and scraping the bottom to avoid sticking, until the lamb is fork-tender and the sauce is velvety.
Skim excess fat with a spoon before serving. Adjust seasoning if needed and serve hot, garnished as desired.
