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Chef Priya
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Kashmiri Lamb Curry

Rogan Josh

(47 reviews)
"

Rogan Josh is a dish I associate with warmth and the comforting aromas of home. Serve it with steamed basmati rice or naan, and let the flavors transport you to the picturesque landscapes of Kashmir.

"
Kashmiri Lamb Curry
Prep time:20 mins
Cook time:1 hr 30 mins
Total time:1 hr 50 mins

Protein

28g

Carbs

10g

Fat

30g

Calories

420 kcal

Servings:
4

Ingredients

boneless lamb shoulder1.50 lbs
(cut into 1-inch cubes)
plain Greek yogurt1 cup
(whisked)
ghee3 tbsp
onions2 medium
(thinly sliced)
garlic4 cloves
(minced)
fresh ginger1 tbsp
(grated)
saltto taste

Spices

Kashmiri red chili powder1.50 tbsp
ground coriander1 tsp
cumin seeds1 tsp
whole cardamom pods4
cloves4
cinnamon stick1 inch
bay leaves2
fennel powder1 tsp
asafoetida (hing)a pinch
saffrona pinch
(soaked in 2 tbsp warm water)

Directions

Prepare the Spice Base

  1. In a large pot, heat ghee over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaves. Sauté until the spices release their aroma, about 1 minute.
  2. Add sliced onions and cook for 10 minutes, stirring occasionally, until they are golden brown.
  3. Add garlic and ginger, stirring for an additional 2 minutes until fragrant.

Cook the Lamb

  1. Increase heat to medium-high and add the lamb pieces. Sear them for 5–7 minutes until browned on all sides.
  2. Lower the heat to medium and add whisked yogurt gradually, stirring continuously to avoid curdling.
  3. Mix in Kashmiri red chili powder, ground coriander, fennel powder, and asafoetida. Cook for 5 minutes, allowing the spices to coat the lamb thoroughly.
Chef's tip: Adding yogurt slowly prevents it from splitting and ensures a creamy, cohesive sauce.

Simmer and Finish

  1. Add salt and about 1 cup of water, bringing the mixture to a gentle boil.
  2. Once boiling, reduce heat to low, cover the pot, and let the curry simmer for 60–75 minutes, or until the lamb is tender and the sauce is thickened.
  3. Stir in saffron water just before serving for an authentic touch of color and aroma.
Chef's tip: For the best flavor, allow the curry to rest for a few hours or overnight before serving.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.