Lamb Rogan Josh
This fragrant lamb curry dish originates from Kashmir. Pieces of lamb are cooked in a gravy made pf onions, yogurt, garlic, ginger, and aromatic spices.
Ingredients:
Serves 4-6
- 1½ -2 Ib (~1 kg) lamb
- 3 tsp garlic paste
- 3 tsp ginger paste
- 2 medium onions, chopped
- 3 tsp chili powder
- 3 large black cardamoms
- 5 green cardamoms
- 1 cinnamon stick
- 2 tsp ground coriander
- 1 tsp fennel powder
- ½ tsp turmeric powder
- ½ cup whole yoghurt
- salt to taste
- 4 tbsp oil
- 6 cups water
How to make Lamb Rogan Josh:
- Boil the lamb with the garlic, salt in 6 cups of water for about 20 mminutes. Remove from the heat. Remove the meat and set aside. Skim off the scum and strian and reserve the stock.
- Make a paste of chili powder by mixing it with a little wter. Whisk the yoghurt and set aside.
- Heat the oil in a heavy bottom pan. When oil is hot, add chopped onions and fry it until lightly browned (about 8 min).
- Add garlic cloves, ginger paste, black and green cardamoms, cinnamon stick and fry for 1 minute.
- Then add the coriander, fennel, and turmeric powder.
- Add the chili paste and 2 tbsp water and stir continuosly for 2 minutes.
- Finally, add the meat. Saute for about 5 minutes. Lower the heat and add the yoghurt, stir well and sautée for a few minuts.
- Add salt to taste, 4 glasses reserved stock. Cook until the meat is tender.
- Before serving remove the cinnamon sticks, bay leaves, large cardoamoms if intact. Serve hot with rice.
