Kashmiri Roghan Josh

from Brent Thompson


The recipe originally came from a Kashmiri cookbook that Brent came across while living in India.


  • 1 tsp. ginger powder
  • 1 Tbs. fennel seeds
  • 1 tsp. shahjeera (cumin seed)
  • 6 garlic cloves, minced
  • 1 Tbs. pepper, red, powder (cayenne)
  • 2 cinnamon sticks
  • 6 cardamoms
  • 6 cloves
  • 1 bay leaf (Indian tez patta)
  • salt to taste
  • 1 tsp. saffron
  • 1 C. dahi (yoghurt), creamy (or sour cream)
  • 200 gms ghii
  • 1 piece hing (asafoetida)
  • 1 kg. lamb, cut into large cubes
  1. Grind together the spices.
  2. Soak saffron in the dahi.
  3. Heat ghii and fry the lump of hing
  4. Add meat and sear on all sides, frying until well browned.
  5. Pour in the dahi and fry until liquid is absorbed.
  6. Add a glassful of water and the spices.
  7. Bring to a boil, reduce heat, and simmer, covered, until tender.
  8. Remove cover and cook until liquid is gone.

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