Rogan Josh (روغن جوش) — Kashmiri Lamb Curry in Yogurt Gravy

• 1000 gLamb shoulder, boneless, cut into 4 cm cubes (Well-trimmed but not lean; shoulder stays tender when slow-cooked)
• 400 gPlain yogurt (Full-fat; whisked smooth)
• 10 gCornstarch (Whisk into yogurt to prevent curdling)
• 60 mlVegetable oil (Neutral oil such as sunflower or canola)
• 30 gGhee (Optional but traditional for aroma; can replace with oil if needed)
• 250 gOnions, thinly sliced (Slice evenly for consistent browning)
• 18 gGarlic, finely grated (About 6 large cloves)
• 20 gFresh ginger, finely grated (About a 5 cm piece)
• 12 gGreen chilies, slit lengthwise (About 2 small; adjust for heat)
• 2 tspCumin seeds (For tempering)
• 6 podGreen cardamom pods (Lightly crushed)
• 1 podBlack cardamom pod (Lightly crushed)
• 4Cloves
• 1 stickCinnamon stick (About 5 cm)
• 1 leafBay leaf
• 2 tbspCoriander powder
• 2 tspCumin powder
• 1 tspTurmeric powder
• 2 tbspKashmiri chili powder (For color and mild heat; choose a bright red, mild variety)
• 2 tspFennel powder (Classic Kashmiri aroma)
• 1 tspDried ginger powder (Adds warm, earthy depth)
• 500 mlWater (Add gradually; you may not need all)
• 2.25 tspFine sea salt (Adjust to taste; start with this amount)
• 0.1 gSaffron threads (Optional; steep for finishing aroma)
• 30 mlHot water (For blooming saffron, if using)

Instructions

1. 1

   Whisk the yogurt until completely smooth, then whisk in the cornstarch. Cover and let it stand at room temperature for 20 minutes while you prep. Pat the lamb dry with paper towels so it browns well; keep it at room temperature for 15 minutes to reduce temperature shock during searing.

2. 2

   Heat a heavy pot over medium-high for 2 minutes. Add vegetable oil and ghee; when shimmering, add lamb in 2 batches. Sear 6–8 minutes per batch, turning to brown on multiple sides. Transfer browned lamb to a plate; keep the pot hot and do not wipe it out to preserve the browned bits.

3. 3

   Lower heat to medium. Add sliced onions and cook 12–15 minutes, stirring often, until deep golden-brown (not burnt). Add grated garlic, grated ginger, and slit green chilies; cook 60–90 seconds until fragrant. If the pot looks dry, add 1–2 tablespoons water and scrape up any browned bits.

4. 4

   Add cumin seeds, green cardamom, black cardamom, cloves, cinnamon, and bay leaf. Stir for 45–60 seconds until aromatic. Add coriander powder, cumin powder, turmeric, Kashmiri chili powder, fennel powder, and dried ginger powder. Toast the spices for 30 seconds, then immediately add 120 ml water to stop scorching.

5. 5

   Return the lamb and any juices to the pot. Stir 1 minute to coat, then add 250 ml water and salt. Bring to a gentle simmer, cover, and cook on low heat for 75 minutes, stirring every 15 minutes. Maintain a slow bubble; if it boils hard, the lamb can tighten and the sauce may split.

6. 6

   Reduce heat to the lowest setting. Add the yogurt mixture gradually: spoon in about 60 g at a time, whisking vigorously after each addition so it emulsifies without curdling. Once all yogurt is incorporated, simmer uncovered 25–35 minutes, stirring every 5 minutes, until the lamb is fork-tender and the gravy looks velvety.

7. 7

   Adjust consistency with up to 130 ml additional water as needed; the gravy should coat the back of a spoon. Taste and adjust salt. If using saffron, steep saffron threads in 30 ml hot water for 5 minutes, then stir into the pot and simmer 2 minutes. Rest the curry off-heat for 10 minutes before serving.