Rogan Josh (Kashmiri Style) #2
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 Hindu version of Rogan Josh.
  Serves:  4       Print   FavoriteLoading Add to My Favourites
  • 500 g lamb, cubed
  • ½ cup (125 ml) plain yoghurt
  • 3 tbsp of ghee or oil
Spice Mix 1
  • 3 black peppercorns
  • 3 cloves
  • 2 black cardamoms
  • ½ stick cinnamon
  • Pinch of asafoetida
Spice Mix 2
  • 2 tsp kashmiri chilli powder or 1 tsp chilli powder + 1 tsp mild paprika
  • 1½ tsp ginger powder
  • 1½ tsp coriander powder
  • 1 tsp fennel powder
  • ½ tsp salt
  1. Fry Spice Mix 1 in the ghee on a medium heat for 30 seconds. Add the meat and fry gently until brown.
  2. Add 2 tbsp of water, cover and cook over a low heat for about 15 minutes.
  3. Add in Spice Mix 2, the yoghurt and 1 cup (250 ml) of water. Bring to the boil, cover, and simmer gently for 40-50 minutes until the lamb is tender.
  4. Sprinkle with chopped coriander and serve with boiled rice.
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…

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 442 22%
Calories from Fat 346
Total Fat 38.5g 59%
Saturated Fat 14.0g 70%
Unsaturated Fat 22.5g
Amount Per Serving       % Daily Value
Total Carbohydrate 1.4g 0%
Dietary Fibre 0.0g 0%
Sugars 1.4g
Protein 22.2g 44%
Cholesterol 94.0mgs 31%
Percent Daily Values based on a 2,000 calorie diet.