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Slow-Cooked Kashmiri Lamb Rogan Josh with Creamy Chickpeas and Fragrant Spice Infusion

A slow-cooked Kashmiri lamb rogan josh with creamy chickpeas and a fragrant spice infusion, featuring tender lamb in a rich, aromatic gravy.

  • Total Time: 2 hours 35 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into 1½-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, finely sliced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Kashmiri chili powder
  • 2 teaspoons paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric

Instructions

  1. Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
  2. Add the sliced onion and cook until golden brown, about 8-10 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
  4. Add the Kashmiri chili powder, paprika, ground coriander, cumin, and turmeric. Cook for 1 minute, stirring constantly to toast the spices.
  5. Add the lamb shoulder cubes and sear on all sides until browned, about 5-7 minutes.
  6. Pour in enough water to cover the lamb, bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the lamb is tender.
  7. Stir in the creamy chickpeas and continue to simmer for an additional 10 minutes.
  8. Taste and adjust seasoning with salt if needed. Serve hot, garnished with fresh coriander if desired.
  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 20 minutes
  • Method: Main Course
  • Cuisine: Kashmiri

Nutrition

  • Calories: 450
  • Sugar: 3g
  • Fat: 28g
  • Carbohydrates: 12g
  • Protein: 35g