Kashmiri Style Rogan Josh – Indian Lamb Curry Recipe for the Barbecue
In northern India, the curry dishes are generally mild in flavor and use warming spices like ginger and cinnamon. This Kashmiri-style Rogan Josh recipe will definitely fill you with warmth. Perfectly paired with grilled lamb skewers and served on a bed of fluffy and aromatic basmati rice, this lamb curry recipe for the barbecue is perfect for any meal but will really warm you on cool fall evenings and cold winter nights.
Remember to bring the yogurt up to room temperature before you use it in the sauce because it can break and separate. You are looking for a smooth and creamy consistency with the oils from the spices floating on top. These produce a layered taste sensation that is hard to beat. Served with fragrant and floral basmati rice, it is irresistible. Literally. After photos, I was going to share this meal with someone and ended up just trying a bite, then another, and soon the styled food was gone. There was plenty to share with others for dinner, but I demolished the whole plate that I took photos of.
Kashmiri Style Rogan Josh – Indian Lamb Curry Recipe for the Barbecue
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Method
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Lamb
- 2 lb. (1 kg) boneless lamb, cut into 1.5-inch (3.8 cm) cubes
- 1 cup (245 g) natural yogurt
- 1 tbsp. (8.6 g) spice from Rogan Josh
- Salt and pepper to taste
- Skewers
- Cooked basmati rice for serving
- Fresh mint or cilantro for garnish
Rogan Josh
- 2 tbsp. (18 g) garlic paste
- 3 shallots, roughly chopped
- 1 tbsp. (7.8 g) ground fennel
- 1 tbsp. (7.8 g) ground ginger
- 1 tsp. (2.6 g) ground turmeric
- 6 tbsp. (46.8 g) chili powder
- 5 tbsp. (74 ml) oil
- 1 cinnamon stick
- 3 to 4 cloves
- 5 green cardamom pods
- 2 cups (490 g) natural yogurt, room temp
- 2 cups (473 ml) chicken stock
- In a bowl, combine the spices, fennel, ginger, turmeric and chili powder. Remove one tablespoon of the mixture for the lamb marinade. Combine the one tablespoon of spice, salt and pepper to taste with the natural yogurt. Toss the lamb in the yogurt and refrigerate for 30 minutes up to 8 hours or overnight.
- When ready to cook, combine the remaining dried spice mix with just enough water to make a paste.
- In a small saucepan add the oil and allow the cinnamon, cloves and green cardamom to bloom for a minute or two in warm oil, before straining the oil into a deep sided, heat safe, pan. Tie the bloomed spices into a sachet and set aside for later. If you don’t have cheesecloth for a sachet, use a tea-ball or a teabag.
- Heat the oil in the pan and fry the shallots until tender. Add the spice paste and sachet of bloomed spices. Fry them together until fragrant and most of the water from the spice paste has evaporated, the spice paste will have turned a deep brick red. Add the garlic paste and cook for another few minutes allowing the fat to separate out. This is common and a good thing because there will be layers of flavor from both the fat and the sauce itself.
- Stir in the room temperature yogurt and cook for about 5 to 10 minutes over medium-low heat. Then add chicken stock. Bring to a very gentle simmer to reduce and develop some deep flavor. This can be done over the main burners of the barbecue or over the side burner.
- While the Rogan Josh is simmering, skewer the meat. When the Rogan Josh is nearly done, grill the lamb skewers over direct heat until sear marks form, then move them to indirect heat until a temperature of 120°F (49°C) for medium-rare, and 145°F (63°C) for medium-well.
- Alternatively, you can sear the meat early and simmer it in the Rogan Josh and serve.
- Serve the meat over rice and ladle the Rogan Josh over top. Garnish with mint or cilantro leaves and don’t forget some fresh naan bread and a dollop of yogurt.
Inspired by the late and great Floyd Cardoz’s Rogan Josh recipe, Kashmiri Style Indian Lamb Curry is just what you need. It is bright and flavorful, warming and beautiful Try it yourself and enjoy this Indian-style feast. What is your favorite Indian Style meal to make on the barbecue? Share your favorite recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.
Happy Grilling!
First, make the spice mix
Use 1 tbsp. of spice mix in the marinade
The Rogan Josh should be bright and fragrant with the oil separated out on top
Skewer your marinated lamb
Grill the lamb over direct heat
Remove when they're cooked
Serve on a bed of basmati rice
Each layer brings a new balance of flavors
How will you eat yours?
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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First, make the spice mix
Use 1 tbsp. of spice mix in the marinade
The Rogan Josh should be bright and fragrant with the oil separated out on top
Skewer your marinated lamb
Grill the lamb over direct heat
Remove when they're cooked
Serve on a bed of basmati rice
Each layer brings a new balance of flavors
How will you eat yours?