Kashmiri cuisine
Rogan Josh
The jewel of Kashmiri cuisine — slow-braised lamb in a deep red gravy of Kashmiri chillies, whole spices and yoghurt. Mustard oil is the traditional cooking medium.
Why cold press mustard oil?
Rogan Josh means 'red oil' — the dish is named for the red-tinted mustard oil that rises to the surface during slow cooking. Cold-press mustard oil's stability at high heat is essential for the long braise.
Ingredients
- 1 kg lamb, bone-in pieces
- 5 tbsp Dune Aura Cold-Press Mustard Oil
- 4 tsp Kashmiri red chilli powder
- 1 tsp fennel powder
- 1 tsp dry ginger powder
- ½ tsp cardamom powder
- 4 cloves, 2 bay leaves, 1 cinnamon stick
- 1 cup yoghurt, whisked
- 1 tsp asafoetida (hing)
- Salt to taste
Step-by-step method
- 1
Heat mustard oil in a heavy pot until smoking. Add hing — it will sizzle immediately.
- 2
Add whole spices (cloves, bay leaves, cinnamon). Sauté 30 seconds.
- 3
Add lamb pieces. Sear on high heat until browned on all sides — about 10 minutes.
- 4
Lower heat. Add Kashmiri chilli powder, fennel, dry ginger and cardamom. Stir well.
- 5
Add whisked yoghurt slowly, stirring constantly. Cook until oil separates.
- 6
Add 1 cup water and salt. Cover and cook on low heat 45–50 minutes until lamb is tender.
- 7
The oil should rise to the surface with a deep red colour — this is the rogan.
Pro tip
Don't rush the searing step — the Maillard reaction on the lamb is what gives Rogan Josh its depth.
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