Rogan Josh
A classic Kashmiri Curry with rich flavoursome sauce and tender lamb meat.
Ingredients
- 550 g Lamb See Notes
- 1 Medium Onion
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- ¾ cup Yoghurt
- 2 Cinnamon Sticks
- 5-6 Cloves
- 5-6 Black peppercorns
- 2 Bay leaves
- 1 Black Cardamom
- 3 Green Cardamom
- 1 tsp Cumin Seeds
- 1½ tsp Salt
- 1 tbsp Fennel Powder
- 1 tsp Ginger Powder
- 1 tbsp Kashmiri Red Chilli Alternative Paprika
- ¼ cup Oil
Instructions
- Heat oil on medium heat and add bay leaves, cardamom ( black & green), cinnamon, cloves, black pepper corn. Temper them for a minute. And then add cumin.
- Add sliced onions and fry until golden brown.
- Add meat along with ginger and garlic paste. Fry meat until it changes the colour, add salt and continue to fry for another 5 minutes.
- Whisk Yoghurt and add it to the meat. Cook untill oil starts to separate.
- Add Kashmiri chilli in a small bowl and add ¼ cup water and mix. Pour the mixture into the meat.
- Add 1 cup of water and cover the pot, cooking on low heat for around 2 hours. The meat should be tender. The curry will be a bit watery and not really thick at this stage.
- Add fennel powder and ginger powder, cover the pot for another 15 minutes. At this stage the curry will be thicker and its ready !