Rogan josh is a richly colored dish from Kashmiri cuisine. Lamb is slowly cooked with yogurt and Kashmiri chili until it is coated in a deep red sauce. Its layered spices make it one of the best-known stews in Indian cuisine.
Cook the onion in the oil over medium heat for 10 minutes, until golden. Add the garlic and ginger and cook for 1 more minute.
Add the lamb and cook for 8 minutes, until browned on all sides.
Add the ground red pepper, cumin, and ground coriander and cook for 2 minutes. Gradually stir in the yogurt.
Add one 200 ml measure of water and cover. Cook over low heat for 55–60 minutes, until the lamb is tender.
Add the garam masala and salt and cook for 5 more minutes.
Serve hot with rice or bread.
Store in a sealed container in the refrigerator for 4 days; the flavor deepens by the next day. Freeze for up to 3 months. Allergen: Based on the ingredient list, this dish contains milk and dairy products. Check package labels for other allergens.
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