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Vividly red but surprisingly mild — Kashmir's signature slow-cooked lamb in yogurt.
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"Rogan" means oil, "josh" means heat — together describing the slow-cooking method. Its vivid red comes from Kashmiri chili, a variety prized for color more than heat, so the dish is milder than it looks. Fennel seed and dried ginger powder form the real backbone of flavor in this refined dish.
Dry-toast the fennel seeds and crush roughly.
Heat butter in a pot and fry the cinnamon stick and cloves until fragrant.
Add the lamb and brown on all sides.
Add the crushed fennel seed, grated ginger, and paprika powder, and stir-fry together.
Gradually stir in the yogurt, add 300ml water, cover, and simmer over low heat for about 1 hour until the meat is tender.
Season with salt to finish.