Rogan Josh (Kashmiri Lamb Curry)

Recipe by auntchelle
READY IN: 1hr 25mins




  • Paste:
  • 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.
  • 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.
  • Curry:
  • 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.
  • Stir in yoghurt, a spoonful at a time.
  • Add tomatoes, garam masala and salt and fry, stirring, for 5 minutes.
  • Add lamb and stir over high heat to coat with with spices.
  • 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.
  • Serve sprinkled with coriander leaves and accompany with rice.