Slow-Cooked Lamb Rogan Josh

Tender lamb in a deep red Kashmiri-style gravy scented with fennel, ginger, cardamom and cloves.

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Rogan josh develops its colour and flavour from Kashmiri chilli, careful browning and slow cooking. This version avoids a generic creamy tomato sauce and keeps the aromatic spice profile distinct.

Ingredients

• 1 kg Boneless lamb shoulder (trimmed and cut into 4 cm pieces)
• 200 g Plain full-fat yoghurt (at room temperature and whisked)
• 4 tbsp Ghee or neutral oil (divided)
• 6 Green cardamom pods (lightly crushed)
• 5 Cloves
• 1 5 cm Cinnamon stick
• 2 Bay leaves
• 2 large Onions (thinly sliced)
• 1.5 tbsp Ginger paste
• 1 tbsp Garlic paste
• 2 tbsp Kashmiri chilli powder (use mild paprika for part if preferred)
• 2 tsp Ground fennel
• 1 tsp Ground ginger
• 1 tsp Ground coriander
• 0.25 tsp Ground turmeric
• 1.5 tsp Fine salt (divided)
• 500 ml Hot water or unsalted stock (plus more if needed)
• 0.5 tsp Garam masala (to finish)

Step-by-step method

1. Pat the lamb dry and season with 1 teaspoon salt. Heat 2 tablespoons ghee in a heavy lidded pot over medium-high heat. Brown the lamb in three uncrowded batches for 4 to 5 minutes each; move each batch to a clean plate.
2. Lower the heat to medium and add the remaining ghee. Add cardamom, cloves, cinnamon and bay leaves for 30 seconds, then add the onions. Cook for 10 to 12 minutes, stirring often, until evenly deep golden.
3. Add ginger and garlic pastes and stir for 45 seconds. Mix the chilli powder, fennel, ground ginger, coriander and turmeric with 3 tablespoons water, add this paste, and cook for 1 minute without letting it catch.
4. Reduce the heat to its lowest setting. Add the whisked yoghurt one tablespoon at a time, stirring continuously and waiting until each spoonful disappears before adding the next. This gradual warming helps prevent splitting.
5. Return the lamb and its resting juices. Stir for 3 to 4 minutes until every piece is coated and the sauce begins to cling. Pour in 400 ml hot water and scrape the base clean.
6. Bring to a gentle simmer, cover and cook on the lowest heat for 70 to 90 minutes. Stir every 20 minutes and add a little hot water if the base looks dry. The lamb is ready when a fork enters easily and a piece can be cut with a spoon.
7. Uncover and simmer for 8 to 12 minutes until the sauce is glossy and coats the lamb. Skim excess fat if desired, but leave a little red oil on the surface; that characteristic rogan is part of the dish.
8. Taste and add the remaining salt as needed. Stir in garam masala, remove the large whole spices, cover and rest for 10 minutes. Serve hot with basmati rice or naan.