Rogan Josh (Kashmiri Style) #1
Author: EePzBuSQBDc
There are many variations of this recipe, but I have tried as much as possible to keep to the traditional Kashmiri version using readily-available spices. The Hindus in Kashmir don’t use onion but do use yoghurt; this recipe is closer to the Muslim version of Rogan Josh.
  • 500 g (1 lb) lamb, cubed
  • 3 garlic cloves, finely chopped
  • ¼ tsp salt
  • 4 tbsp of ghee or oil
  • 1 small onion, chopped
Spice Mix 1
  • 2 black cardamoms
  • 3 green cardamoms
  • 3 cloves
  • ½ stick cinnamon
Spice Mix 2
  • 2 tsp kashmiri chilli powder or 1 tsp chilli powder + 1 tsp mild paprika
  • 1 tsp fennel powder
  • 1 tsp ginger powder
  • ½ tsp turmeric
  • ¼ tsp salt
  • ¼ tsp black pepper
  1. Bring 850 ml (30 fl oz) of water to the boil. Add the meat and skim off any scum. Add the garlic and ½ tsp of salt. Cover and simmer for 20 minutes.
  2. Remove the pan from the heat. Remove the meat and set aside. Strain the liquid and keep.
  3. Melt the ghee or oil in a pan. Add in the whole spices (Spice Mix 1) and fry for 1 minute. Add in the onions and fry gently until the onions start to caramelise.
  4. Add the meat and fry gently for 5 minutes. Add in the powdered spices (Spice Mix 2) and fry for 1 minute.
  5. Add in the reserved liquid from the lamb. Simmer gently for 40 minutes or until the lamb is tender. Sprinkle with chopped coriander and serve with boiled rice.
Calories: 464 Fat: 41.0 Sugar: 0.8 Fiber: 0.3 Protein: 21.4 Cholesterol: 90.0
Titli's Tips
Kashmiri chilli powder is quite mild and gives the dish a reddish colour. You can add a few drops of food colouring if you really want your curry to be red!

This will most likely taste quite different to the Rogan Josh you get in restaurants but is nearer to the “real thing”. Kick back and imagine yourself surrounded by snow-capped mountains…
Recipe by Titli's Busy Kitchen at