Slow Cook · Indian

Lamb Rogan Josh

A slow-braised Kashmiri classic — whole spices, dried chilies, and yoghurt create a sauce that's deep, fragrant, and impossible to stop eating. Best made the day before; it only gets better overnight.

Prep Time

20m

Cook Time

1h 40m

Serves

Difficulty

Med

Cuisine

Indian

Ingredients

Serves 4 — scale as needed

The Lamb

800g bone-in lamb shoulder, cut into large chunks
150g full-fat yoghurt
1 tsp fine sea salt

Whole Spices

4 green cardamom pods
2 black cardamom pods
1 cinnamon stick
4 cloves
1 tsp black peppercorns
2 dried bay leaves

The Sauce

4 tbsp neutral oil or ghee
2 large onions, finely sliced
6 garlic cloves, minced
2 tbsp fresh ginger, grated
3 Kashmiri dried chilies
2 tsp Kashmiri chili powder
1 tsp ground coriander
½ tsp ground cumin
200ml water

To Finish

Fresh coriander
Sliced green chili (optional)
Steamed basmati rice, to serve

Method

Marinate the lamb

Combine the lamb pieces with the yoghurt and salt in a large bowl. Mix well to coat every surface. Cover and refrigerate for at least 1 hour, or overnight if you have time. The yoghurt tenderises the meat and adds acidity to balance the richness of the spices.

Bloom the whole spices

Heat the ghee or oil in a wide, heavy-bottomed pan over medium heat. Add all the whole spices and let them sizzle for about 60 seconds, until the cardamom puffs slightly and the cloves darken at the edges. The oil should smell deeply fragrant before you proceed.

💡 Don't rush this step — if the oil isn't properly seasoned with spice, the final dish will taste flat.

Slowly caramelise the onions

Add the sliced onions to the pan and cook over medium-low heat for 20–25 minutes, stirring occasionally, until they are deeply golden and caramelised — not just soft. This is the foundation of the sauce's sweetness and body.

Build the aromatics

Add the ginger, garlic, and dried Kashmiri chilies to the onions. Cook for 3–4 minutes, stirring, until the raw smell has gone. Add the powdered spices and cook for another 2 minutes, adding a splash of water if the mixture starts to stick.

Add the lamb and braise

Add the marinated lamb (along with all the yoghurt) to the pan. Stir well to coat everything in the base. Turn the heat to medium-high and cook for 10 minutes, stirring frequently, until the yoghurt has been absorbed and the lamb is lightly browned. Add 200ml water, bring to a simmer, then cover and cook on low heat for 1 hour to 1 hour 20 minutes, until the lamb is falling off the bone.

💡 Check every 20 minutes — add a small splash of water if it looks like it's catching on the bottom.

Rest and serve

Remove from heat and rest for 10 minutes with the lid on. Taste and adjust salt. Serve scattered with fresh coriander and optional green chili, alongside warm basmati rice and a simple raita. If making ahead, reheat gently with a splash of water the next day.