THE SPICE MAGIC KITCHEN
Lamb rogan josh
A home-style lamb braise with fennel, ginger and Kashmiri chili.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Heavy stainless-steel lidded pot.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Brown lamb
Medium-high
Have readyBoneless lamb shoulder, 1 1/2-inch (4 cm) cubes, Neutral oil
- Pat lamb dry.
- Heat oil and brown in two batches; return all lamb to the pot.
Illustrative preparation stage 2 Add spices
Low, then off
Have readyKashmiri chili powder, Ground fennel, Ground ginger, Ground cumin, Plain whole-milk yogurt, room temperature
- Lower heat; stir in chili, fennel, ginger and cumin for 20 seconds.
- Take pot off heat and stir in yogurt gradually.
SPICE MAGICKashmiri Chili PowderView this spice →Next: Braise ↓Illustrative preparation stage 3 Braise
Low
Have readyWater, Fine salt
- Add 1 1/2 cups water and salt.
- Return to a gentle simmer, cover and cook 85–100 minutes; stir occasionally and add extra measured water if catching.
Illustrative preparation stage 4 Finish
Low
Have readyGaram masala
- Stir in garam masala; simmer uncovered 5 minutes to concentrate sauce, then serve.
- Check lamb reaches at least 145°F (63°C), then rest off heat for 3 minutes; fork tenderness usually requires a higher temperature.
AT THE TABLE
A few good things alongside.
Steamed rice
Roti
Cucumber-mint yogurt dip
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Original development draft; kitchen validation pending.
Kitchen tip 2
Home-style adaptation; regional rogan josh preparations vary. Kashmiri chili heat differs by brand.
Resting and serving
Braising to fork-tender will exceed the USDA whole-cut lamb minimum of 145°F (63°C) plus a 3-minute rest.
FROM YOUR SPICE SHELF