Kashmiri Rogan Josh
Kashmir's iconic slow-cooked lamb: tender pieces braised in yogurt with Kashmiri chili, fennel and dry ginger until the sauce turns a deep, glossy red. Aromatic rather than fiery.
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Start your free weekContinue with free accessSear the lamb
Heat the ghee in a heavy pot over medium-high heat. Add the asafoetida and whole spices, then the lamb with the salt. Sear for 8–10 minutes, turning, until browned all over.
Add the chili
Mix the Kashmiri chili powder with 3 tbsp water and add it to the pot. Stir for 2 minutes — the chili paste gives rogan josh its famous colour without too much heat.
Add yogurt slowly
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Slow braise
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Finish
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Sear the lamb
Heat the ghee in a heavy pot over medium-high heat. Add the asafoetida and whole spices, then the lamb with the salt. Sear for 8–10 minutes, turning, until browned all over.
Add the chili
Mix the Kashmiri chili powder with 3 tbsp water and add it to the pot. Stir for 2 minutes — the chili paste gives rogan josh its famous colour without too much heat.
Add yogurt slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Slow braise
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Finish
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The Story Behind the Dish
Rogan josh came to Kashmir with Persian and Mughal influences — 'rogan' means oil or clarified butter in Persian, and 'josh' is often translated as heat or intensity. The Mughal emperors spent their summers in the Kashmir valley, and its cuisine absorbed their love of slow-cooked meat.
It's one of the dishes of the wazwan, the grand multi-course feast of Kashmiri celebrations.
⭐ Why It's Famous
Rogan josh shows that Indian food can be deeply flavourful without being fiery — its red comes from mild Kashmiri chilies.
💡 Fun Fact
Kashmiri Pandit cooks traditionally make rogan josh without onion or garlic, relying on fennel, dry ginger and asafoetida for flavour.
Kashmir
34.08°N, 74.80°E
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