Royal Kashmiri Rogan Josh
Aromatic Kashmiri lamb stew infused with fennel, ginger, and ruby-red Kashmiri chillies
Recipe Overview
Ingredients Checklist
Check off items as you prep your mis-en-place.
Step-by-Step Cooking Method
Step 1
~15 minsHeat mustard oil in a heavy handi until smoking point, cool slightly, then add hing, black cardamom, cloves, and mutton pieces. Sear on high heat.
Step 2
~10 minsWhisk Kashmiri chilli powder with 2 tbsp water to form a smooth paste. Add to meat along with beaten yoghurt on low heat, stirring continuously so curd does not split.
Step 3
~50 minsAdd fennel powder, dry ginger powder, and Rogan Josh Masala. Pour in 2 cups warm water. Cover and slow simmer for 45-50 minutes until meat is fork-tender.
Never Overheat Ground Aromatics
Whole spices (like cumin, mustard, cardamom) thrive in sizzling oil to crackle their essential oil vesicles. Stone-ground powders should be added only after onions/tomatoes are softened, or mixed with a dash of water to avoid scorching the delicate volatile flavour compounds.
