Ingredients for Kashmiri Rogan Josh Indian Mutton Lamb Curry
- Lamb
- Fennel Powder
- Plain Yogurt
- 2 tablespoons vegetable oil
- 1 cinnamon stick (3 inches)
- Clove
- Asafoetida Powder
- 1 tablespoon paprika
- Garam Masala
- 1/2 teaspoon cayenne pepper
- Ginger Powder
- Water
- 1 teaspoon salt
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How to Make Kashmiri Rogan Josh Indian Mutton Lamb Curry
- Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add 1 cinnamon stick (3 inches) and 6 whole cloves. Sauté for 30 seconds until fragrant.
- Add 1/2 teaspoon asafoetida (hing), 1.5 lbs boneless lamb, cut into 1-inch cubes, and 1 teaspoon salt. Brown the lamb on all sides, about 5-7 minutes.
- Stir in 1 tablespoon paprika and 1/2 teaspoon cayenne pepper (adjust to your spice preference). Cook for 1 minute, stirring constantly.
- Gradually add 1 cup plain yogurt, stirring continuously to prevent curdling.
- Cook, stirring frequently, until most of the liquid evaporates and the lamb is well browned, about 10-15 minutes.
- Add 1 tablespoon fennel powder and 1 tablespoon ginger powder. Stir well and cook for 1 minute.
- Pour in 2 cups of water or lamb broth. Partially cover the pot and simmer over medium heat for 30 minutes.
- Cover the pot completely and reduce the heat to low. Simmer for another 30-45 minutes, or until the lamb is extremely tender.
- Stir the lamb occasionally during cooking.
- Uncover the pot and stir in 2 tablespoons garam masala powder.
- If the gravy is too thin, simmer uncovered until it reaches your desired consistency.
- Garnish with fresh cilantro (optional) and serve hot with basmati rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
38g
Fat
111g
Carbs
4g