Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Kashmiri Rogan Josh (Lamb Cooked Kashmiri style)

Suvir SaranThis Kashmiri recipe comes from a web site which gives a first class insight into Indian Cooking, what it is about and how to create some of the recipes in your own home.

It is the web site of Suvir Saran, a native of New Delhi, India, who was raised on traditional Indian cooking. He is a passionate and inventive cooking teacher as well as a sort of unofficial ambassador of Indian culture; wherever he goes (in India, Europe and the United States) he finds himself teaching people - colleagues in classes and jobs, strangers in airports and on the street - to love the food and culture of his native country.

To learn more why not visit Suvir Saran's own web site - click here


2 lbs. lamb, cut into 2 inch cubes
6 oz. ghee (clarified butter)
1 tsp. sonth (ginger powder)
1 tbsp. saunf (fennel seeds)
2 cinnamon sticks
6 garlic cloves, minced finely
1 tbsp. kashmiri mirch (kashmiri red pepper powder or cayenne)
1 tsp. shahi zeera (black cumin seeds)
6 cardamoms
6 cloves
1 tej patta (bay leaf)
1 tsp. zaafraan (saffron), gently toasted and ground
1 cup dahee (yogurt)
1 tsp heeng (asafoetida)
salt to taste

  • Clean, wash and remove all fat from the lamb and set aside.
  • Grind together all the spices in a mortar and pestle or a coffee grinder.
  • Soak saffron in the yogurt and set aside.
  • Heat ghee and add the heeng into it and cook for a few seconds.
  • Add the lamb to this and sear on all sides, frying until well browned.
  • Pour the saffron yogurt mix and fry until all liquid is absorbed.
  • Add a cup and a half of water and the ground spices.
  • Bring the contents of the pan a boil, reduce heat, and simmer, covered, until tender.
  • Uncover and cook until excess liquid is evaporated.

Suvir Saran

To visit Suvir Saran's web site - click here

If you have a question for Suvir email him at