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Kashmiri Lamb Rogan Josh Recipe with Ratan Jot Recipe

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★★★★

3.8 from 69 reviews

This authentic Kashmiri Lamb Rogan Josh recipe features tender lamb shanks slow-cooked in a fragrant blend of spices and herbs, finished with a rich, red-tinged ghee infusion for a truly aromatic and flavorful experience.

Ingredients

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Ingredients

  • 1 large onion
  • 2.5 cm ginger
  • 2 cloves garlic
  • 2 black cardamoms (lightly crushed)
  • 1 large cinnamon stick
  • 0.5 tsp black peppercorns
  • 2 Tbsp Kashmiri chilli powder
  • 1 tsp ground ginger
  • 0.5 tsp ground coriander
  • 1 small muslin sheet (or alternative method)
  • 2 Tbsp ratan jot pieces
  • 5 cm ginger (sliced into matchsticks)
  • 0.5 tsp fennel seeds
  • 2 Tbsp ghee (or vegetable oil)
  • 2–3 Tbsp ghee (or vegetable oil)
  • 2 pieces lamb shanks (or meat on the bone, weighing 1 kg)
  • 1 tsp salt
  • 125 ml yoghurt
  • 500 ml water
  • 1 handful fresh coriander leaves (chopped (optional))

Instructions

  1. Cooking Instructions Chop the onion fairly finely and set aside.
  2. Step 2 Pound the ginger and garlic to create a small amount of paste, adding a little water as necessary.
  3. Step 3 Measure out all your spices, both whole and ground, and set them aside.
  4. Step 4 Place the ratan jot on your muslin and tie it into a bundle.
  5. Step 5 Slice the ginger into matchstick slices.
  6. Step 6 Heat 2 Tbsp of ghee in a large saucepan on medium heat.
  7. Step 7 Brown the lamb shanks all over for about 5 minutes, then set aside.
  8. Step 8 In the same pot, fry the cardamoms and cinnamon stick for 30 seconds, adding 1 Tbsp of ghee if the pot is dry.
  9. Step 9 Tip in the onions and fry for 2 minutes on medium-low heat.
  10. Step 10 Add the ginger-garlic paste and fry for 30 seconds.
  11. Step 11 Add the lamb shanks back into the saucepan, along with any juices on the plate. Stir in the Kashmiri chilli powder, ground ginger, and ground coriander to coat the meat.
  12. Step 12 Slowly add the water and then the yoghurt, stirring constantly. Bring to a simmer.
  13. Step 13 Cover and reduce the heat to very low, cooking for 1½ to 2 hours until the meat is fully cooked.
  14. Step 14 Heat 2 Tbsp of ghee in the smallest frying pan on medium-low heat. Place the muslin pouch in the pan to extract the oil.
  15. Step 15 When the ghee is deep red, add the ginger slices and fennel seeds. Fry for 30 seconds, then turn off the heat.
  16. Step 16 Discard the muslin pouch, squeezing out the red oil, and pour the oil over the rogan josh.
  17. Step 17 Stir the rogan josh, then turn off the heat. Leave to rest for 5 minutes, then serve.
  18. Step 18 Optionally, garnish with fresh coriander leaves.

Notes

  • Set the onion aside after chopping to save time during cooking.
  • Use muslin or an alternative method to bundle ratan jot pieces for easy removal.
  • Allow the rogan josh to rest for 5 minutes after cooking for best flavor.
  • Garnish optionally with fresh coriander leaves for added freshness.

Keywords: Kashmiri Lamb Rogan Josh, Indian Lamb Curry, Slow Cooked Lamb Recipe, Kashmiri Cuisine, Authentic Rogan Josh

Find it online: https://foodarohub.com/kashmiri-lamb-rogan-josh-recipe-with-ratan-jot-recipe/