Kashmiri Rogan Josh (Indian Mutton/ Lamb Curry)

READY IN: 2hrs
Recipe by Galley Devil

A medium-spiced lamb dish from Northern India.

Top Review by Rich Barr

Thanks for this recipe. I used beef stock (I assume "broth" is american for stock) and althought I enjoyed it, it would have been far better just using water. I would also cut down on the paprika next time and perhaps add a bit more garam massala.

Ingredients Nutrition


  1. Heat oil in a large saucepan.
  2. Add cinnamon stick and cloves.
  3. After a second, add asafoetida, meat and salt. Saute for 5 minutes.
  4. Add paprika and cayenne pepper. Stir.
  5. Add yoghurt gradually. Stir till all the liquid evaporates and the meat turns brown in color.
  6. Add fennel and ginger powders. Stir.
  7. Add water or broth, cover partly and cook on medium heat for 30 minutes.
  8. Cover completely and cook on low heat for another 30 minutes or until the meat is tender. Stir the meat from time to time as it cooks.
  9. Uncover and add the garam masala powder. If the gravy is too thin, let it boil till it thickens to the desired consistency.
  10. Serve hot.

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