EASY LAMB ROGAN JOSH – A Classic Kashmiri Recipe

⏱ Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes

🍽 Serves: 2–3

👉 INGREDIENTS

500g lean, boneless diced lamb

4 tbsp oil

3 dry bay leaves

3 green cardamom pods

600ml thick yogurt, lightly beaten

2 tsp ginger paste

2 tsp ground garam masala

1 tsp red chilli powder

1 tsp fennel seeds (ground)

4 tbsp finely ground almonds

Salt to taste (about ¾ tsp)

METHOD

1. Heat the oil in a heavy bottomed pan. Add the bay leaves, cardamom, and lamb. Fry on medium-high heat until brown.

2. Make a mixture of the yogurt, ginger purée, ground garam masala, red chilli powder, ground fennel seeds and salt.

3. Add this mixture to the lamb and continue to sauté on low heat.

4. Bring to a boil. Cover and cook the lamb in its own steam for 30 mins until tender.

5. Stir in the ground almonds. Mix well and simmer for another 10 mins.

👉 SERVING SUGGESTIONS

Serve with fluffy basmati rice or warm naan bread to soak up that gorgeous sauce.

A side of cooling raita or plain yogurt works beautifully to balance the spice.

Garnish with a sprinkle of fresh coriander and a wedge of lemon for a restaurant-quality finish.

Leftovers taste even better the next day — the flavours deepen overnight!