Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

A kashmiri specialty. Can be made a day ahead.

Ingredients Nutrition


  1. Combine, lamb, yogurt, vinegar, half the garlic and half the ginger in a large bowl; mix well.
  2. Cover, refrigerate 3 hours or overnight.
  3. Heat ghee in large pan, add whole spices, cook, stirring until fragrant.
  4. Add onions and remaining garlic and ginger; cook, stirring, until onions are browned lightly.
  5. Add ground spices, cook stirring until fragrant.
  6. Add lamb mixture, stir to coat in spice mixture.
  7. Add stock; simmer, covered, for 1 1/2 hours.
  8. Remove cover; simmer about 30 minutes or until lamb is tender.
  9. just before serving, stir in garam masala and fresh herbs; heat through.


Most Helpful

I love Rogan Josh, and this is a recipe I haven't tried before. It's different from what I used to make before, but we loved it, it's fabulous. Thanks for posting!

Mia in Germany January 01, 2012

i am a curry addict and this definately hit the spot. thanks!

Monzeeki July 15, 2008

Very good! I used beef instead of lamb, because I couldn't find good lamb at a decent price. I served it over basmati rice. It tasted great and the house smelled wonderful while it was cooking.

islandgirl77551 March 29, 2006

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