Rogan Josh (Kashmiri Chile-Braised Lamb)

Smoky red pepper powder and rich ghee create a flavorful foundation for these tender shanks.

Serves
4
Time
2 hours 15 minutes

PHOTO: MURRAY HALL • FOOD STYLING: REBECCA JURKEVICH • PROP STYLING: SOPHIE STRANGIO

Updated on March 13, 2026

Smoky Kashmiri chile powder and rich ghee are the foundations of this rogan josh recipe adapted from Ahdoo’s Hotel in Srinagar, Kashmir. Cooked for weddings and other auspicious occasions, the Kashmiri feast, or wazwan, can feature up to 36 dishes, often including these tender lamb shanks. The cooks who prepare the banquet are supervised by a master chef, or wouste waze, who is schooled in the art of this meat-centric meal.

Featured in “Perfect Union” by Betsy Andrews in the August/September 2014 issue.

Ingredients

1 Tbsp. plus 1½ tsp. Kashmiri chile powder
2 tsp. ground fennel
2 tsp. ground ginger
1 tsp. asafoetida
1 tsp. cumin seeds
8 green cardamom pods
2 mace blades, or 1 tsp. ground mace
1 cinnamon stick, halved
⅓ cup ghee
4 lamb shanks (about 3 lb.), halved crosswise (ask your butcher to do this)
Kosher salt
2 black cardamom pods, cracked with the heel of a knife or in a mortar and pestle
¼ tsp. crushed saffron threads
2 Tbsp. coarsely chopped cilantro leaves, for serving
Cooked white rice or naan, for serving (optional)

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Instructions

Step 1

In a small bowl, stir together the Kashmiri chile, fennel, ginger, asafoetida, and ½ cup of water to combine. Set aside. In a spice grinder, grind the cumin, green cardamom, mace, and cinnamon into a powder. Set aside.

Step 2

To a large pot over medium-high heat, add the ghee. Generously season the lamb with salt. When the ghee is hot, working in batches, add the lamb and cook, turning once or twice, until browned, 5–7 minutes per batch. Transfer to a plate. Add the black cardamom and cook until fragrant, 1–2 minutes. Return the lamb to the pot with any juices.

Step 3

Stir in the saffron, reserved Kashmiri chile mixture, and 8 cups of water and bring to a boil. Turn the heat to medium-low, cover, and cook, stirring occasionally, until the meat is slightly tender and just starting to pull away from the bone, about 55 minutes.

Step 4

Stir in the reserved spice powder. Cover and continue cooking, stirring occasionally, until the meat breaks apart easily when pierced with a fork, 40–45 minutes more.

Step 5

Garnish with the cilantro and serve with rice or naan if desired.

In a small bowl, stir together the Kashmiri chile, fennel, ginger, asafoetida, and ½ cup of water to combine. Set aside. In a spice grinder, grind the cumin, green cardamom, mace, and cinnamon into a powder. Set aside.
To a large pot over medium-high heat, add the ghee. Generously season the lamb with salt. When the ghee is hot, working in batches, add the lamb and cook, turning once or twice, until browned, 5–7 minutes per batch. Transfer to a plate. Add the black cardamom and cook until fragrant, 1–2 minutes. Return the lamb to the pot with any juices.
Stir in the saffron, reserved Kashmiri chile mixture, and 8 cups of water and bring to a boil. Turn the heat to medium-low, cover, and cook, stirring occasionally, until the meat is slightly tender and just starting to pull away from the bone, about 55 minutes.
Stir in the reserved spice powder. Cover and continue cooking, stirring occasionally, until the meat breaks apart easily when pierced with a fork, 40–45 minutes more.
Garnish with the cilantro and serve with rice or naan if desired.