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Dhungar-Smoked Lamb Rogan Josh

Name: Dhungar-Smoked Lamb Rogan Josh
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 8 servings
Cuisine: indian
Ingredients: 2 cup Thick yogurt (marinade); 3 tbsp Kashmiri chili powder (marinade); 2 tbsp Ginger-garlic paste (marinade); 1 tbsp Fennel powder; 1 tsp Ground ginger; 1 tsp Salt (marinade); 0.25 cup Ghee; 2 Large onions; 4 Black cardamom pods; 8 Green cardamom pods; 2 inch Cinnamon stick; 6 Cloves; 2 Bay leaves; 1 tsp Kashmiri chili powder (braise); 2 cup Stock or water; 1 piece Hardwood lump charcoal (dhungar); 2 tbsp Ghee for dhungar; 2 Whole cloves for dhungar; Small heatproof bowl; 3 lbs Lamb shoulder

The most genuinely Indian smoking technique on the list. A hard-smoked, braised Kashmiri lamb curry finished with the centuries-old dhungar aroma method: a piece of red-hot lump charcoal in a ghee-drizzled bowl inside the covered pot. Three distinct sources of smoke and depth in one dish.

250°F5hServes 8Oak

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8servings

Method

Confirm you understand the risks

This recipe involves a food-safety-critical technique — cold smoking, raw or lightly-smoked fish, or taro (luau) leaf cookery. Each carries real risk if cure ratios, sourcing, temperatures, or cook times are wrong. Before following these steps, please review our food-safety guide and confirm the technique with at least one other reputable source (USDA, FDA, or a published reference).

I understand the food-safety risks of this technique and I will independently verify ratios, sourcing, times, and temperatures before I begin.

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Kentucky Black Dip · Mop

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