Rogan Josh (Kashmiri Lamb Curry)

READY IN: 1hr 25mins
Recipe by auntchelle

This is one to make with love! This is the one my friends always request. I usually make it the night before and the flavour really develops over night. I make my own Kashmiri Garam Masala. Australian measurements used. I've not timed the making of this so times are a guesstimate.

Top Review by French Tart

I used my own spice mix for this recipe, Recipe #279714 and it worked very well with all the other ingredients! I am a HUGE curry fan and have known lots of Indian and Pakistani people over the years.......this was not as authentic as I have tasted and tried in the past; it was not as buttery as I expected it to be, given the amount of lamb used - Rogan means clarified butter in Persian, and this dish needs to be very buttery and creamy - maybe next time I try this I will use less lamb or use more butter AND yoghurt. A VERY tasty recipe however - the spice paste was a little overpowering - maybe this took away from the buttery taste as well.......again, I may modify the paste next time to be less dominant. A wonderful curry nevertheless, thanks Mischka, and well worth the cost of a very expensive piece of local fresh lamb! I cooked this for friends and we all rated it as a delicious 4 stars! Made for the Aussie/NZ recipe swap #19 - many thanks for an excuse to try out a personal favourite! FT:-)

Ingredients Nutrition


  1. Paste:.
  2. Soak chillies in hot water, to cover, for 5 minutes. Dry toast almonds, ground coriander, cumin and poppy seeds in pan over low heat until spices brown slightly and become aromatic. (Shake pan so spices don't burn.) Place into a food processor with garlic, ginger, onions and chillies and blend until smooth. You may need to add a little of the chile soaking water to help the blending.
  3. Dry toast the saffron strands in the small pan. Be careful not to burn. In a small bowl crush with the back of a spoon then add 2 tablespoons of boiling water to dissolve. Add to the paste mix and set aside.
  4. Curry:.
  5. Heat ghee in a large, heavy-based saucepan and fry cardamom pods, turmeric and paste mix and fry, stirring constantly, until ghee begins to separate from mixture.
  6. Stir in yoghurt, a spoonful at a time.
  7. Add tomatoes, garam masala and salt and fry, stirring, for 5 minutes.
  8. Add lamb and stir over high heat to coat with with spices.
  9. Reduce heat to very low, cover and cook for 1 hour or until the lamb is very tender. (It should not be necessary to add any liquid). Stir occasionally to prevent spices from sticking to base of pan.
  10. Serve sprinkled with coriander leaves and accompany with rice.

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