Slow-Cooked Kashmiri Lamb Rogan Josh

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Brown the lamb

Step 2

Heat ghee/oil in a heavy pot. Brown the lamb in batches until deeply coloured. This is where the flavour starts — don’t rush it. Remove and set aside.

Step 3

2. Bloom whole spices

Step 4

Lower the heat. Add bay leaves, cardamoms, cinnamon. Let them sizzle gently until fragrant.

Step 5

3. Add ground spices

Step 6

Add fennel powder, ginger, chilli powder, cloves, nutmeg. Stir constantly for 30 seconds — no burning.

Step 7

4. Yoghurt (slow and steady)

Step 8

Turn heat to low. Add yoghurt one spoonful at a time, stirring continuously so it emulsifies instead of splitting.

Step 9

You should end up with a thick, glossy sauce.

Step 10

5. Slow cook

Step 11

Return lamb to the pot. Add salt, sugar (if using), and enough warm water to just cover the meat.

Step 12

Bring to a gentle simmer, cover, and cook:

Step 13

• Stovetop: 1½–2 hours on very low

Step 14

• Oven: 160°C / 325°F for ~2 hours

Step 15

Stir occasionally. The lamb should be meltingly tender.

Step 16

6. Rest (important)

Step 17

Turn off heat and let it sit 20–30 minutes before serving. This dish settles into itself.