Rogan Josh (روغن جوش) — Kashmiri Lamb Curry

• 900 gLamb shoulder, boneless, cut into 4 cm cubes (Trim excess surface fat; keep some for flavor)
• 300 gPlain yogurt (Full-fat preferred; whisked smooth)
• 6 gCornstarch (About 2 tsp; stabilizes yogurt to prevent curdling)
• 60 mlVegetable oil (Neutral oil such as sunflower or canola)
• 250 gOnions, finely sliced (Yellow or brown onions)
• 18 gGarlic, finely grated (About 6 cloves)
• 20 gFresh ginger, finely grated (About a 5 cm piece)
• 10 gGreen chilies, slit lengthwise (About 2 small; adjust to heat tolerance)
• 6 gGround cumin (About 2 tsp)
• 10 gGround coriander (About 1 tbsp)
• 2 gGround turmeric (About 1 tsp)
• 12 gKashmiri chili powder (About 1 tbsp; for color more than heat)
• 6 gPaprika (About 2 tsp; boosts red hue if Kashmiri chili is mild)
• 3 gGaram masala (About 1 tsp; add near the end)
• 2 leafBay leaves (Dried)
• 6 podGreen cardamom pods, lightly crushed (Crack to expose seeds)
• 1 podBlack cardamom pod (Optional but traditional for smoky depth)
• 1 stickCinnamon stick (About 5 cm)
• 4Cloves
• 1 tspBlack peppercorns (Whole)
• 600 mlWater (Hot, for braising; add gradually)
• 12 gFine sea salt (About 2 tsp; adjust to taste)

Instructions

1. 1

   Prepare the yogurt base: whisk the yogurt until completely smooth, then whisk in the cornstarch until no lumps remain. Keep it at room temperature for 20 minutes while you prep the aromatics; cold yogurt is more likely to split when heated. Slice the onions and grate the ginger and garlic.

2. 2

   Sear the lamb: heat the vegetable oil in a heavy pot over medium-high heat until shimmering (about 2 minutes). Add lamb in a single layer (work in 2 batches if needed) and brown 6–8 minutes total, turning to color multiple sides. Transfer browned lamb to a bowl; keep the pot and fat.

3. 3

   Build the base: reduce heat to medium. Add sliced onions and cook 12–15 minutes, stirring often, until deep golden and softened. Add ginger, garlic, and slit green chilies; cook 60–90 seconds until fragrant. Stir in bay leaves, cardamoms, cinnamon, cloves, and peppercorns; toast 45 seconds.

4. 4

   Bloom the ground spices: lower heat to medium-low. Add cumin, coriander, turmeric, Kashmiri chili powder, and paprika. Stir constantly for 30–45 seconds so the spices darken slightly but do not burn. Immediately add 120 ml hot water, scraping the pot to dissolve browned bits into a thick, brick-red paste.

5. 5

   Temper in the yogurt: return lamb and any juices to the pot. Reduce heat to low. Add the yogurt mixture in 4 additions, stirring continuously for 30–45 seconds after each addition to keep the sauce smooth. Once incorporated, add 360 ml hot water and the salt, then bring to a gentle simmer.

6. 6

   Slow-cook until tender: cover with a lid slightly ajar and simmer on low for 75–90 minutes, stirring every 15 minutes. Add up to 120 ml more hot water if the pot looks dry; the final gravy should be velvety and spoon-coating. When lamb is fork-tender, stir in garam masala and simmer 5 minutes.

7. 7

   Rest and serve: turn off the heat, cover fully, and rest 10 minutes so the oil rises slightly and flavors round out. Taste and adjust salt. For a smoother restaurant-style sauce, remove whole spices before serving. Serve hot with rice or flatbread, ensuring each portion has both lamb and gravy.