CurryChilli
Rogan josh
Written Serves 41 hour 30 minutesUpdated
Rogan josh is the best-known dish of the Kashmiri kitchen. Its deep red comes from Kashmiri chilli, which is prized for colour more than heat. This is the home version without onion or garlic, built on yoghurt, fennel and dry ginger.
You will need
- 500 g mutton or lamb, on the bone
- 3 tablespoons mustard oil or ghee
- 2 teaspoons Kashmiri red chilli powder, mixed with 3 tablespoons water
- ½ cup yoghurt, whisked smooth
- 1 teaspoon ground fennel
- ½ teaspoon dry ginger powder
- A pinch of asafoetida
- 2 black cardamom pods, 4 cloves, 1 cinnamon stick and 1 bay leaf
- 1½ cups water
- Salt
Method
- Heat the oil in a heavy pot. If it is mustard oil, let it smoke lightly and then cool for a moment. Add the whole spices and the asafoetida.
- Add the meat and brown it well on all sides.
- Stir in the chilli and water mixture and cook for two minutes, until the oil turns red.
- Lower the heat and add the yoghurt a spoonful at a time, stirring so it does not split.
- Add the fennel, ginger, salt and water. Cover and simmer gently for sixty to seventy-five minutes, until the meat is tender and red oil rises to the top.
- Rest for ten minutes before serving with plain rice.
Made with
Kashmiri Red Chilli PowderGround Kashmiri red chilli.From₹225
