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Kashmiri Lamb Rogan Josh By Neetu Pant
Kashmiri Lamb Rogan Josh is renowned for its rich and aromatic flavors. It's a flavorful and aromatic dish that's distinctive to Kashmiri cuisine.
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INGREDIENTS
- 500g lamb, cut into pieces
- 2 large onions, finely sliced
- 2 tomatoes, pureed
- 1/4 cup yogurt
- 1/4 cup mustard oil or ghee
- 2 tsp ginger-garlic paste
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- 1 black cardamom pod
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp dried ginger powder (sonth)
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp ground fennel (saunpowder
- 1/2 tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnish
PREPARATION
- Heat mustard oil or ghee in a heavy-bottomed pan.
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- Add cumin seeds, fennel seeds, green cardamom, black cardamom, cloves, and cinnamon. Sauté for a minute until they release their aroma.
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- Add sliced onions and cook until they turn golden brown.
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- Add ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
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- Add pureed tomatoes, red chili powder, turmeric powder, and dried ginger powder.
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- Cook the masala until the oil separates.
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- Whisk the yogurt and add it to the masala.
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- Stir continuously to avoid curdling.
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- Add the lamb pieces and brown them on all sides.
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- Add enough water to cover the meat, add salt and bring it to a boil.
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- Reduce the heat to low, cover the pan, and let it simmer until the meat is tender and the curry thickens.
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- Sprinkle ground fennel powder and garam masala. Mix well.
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- Garnish with fresh coriander leaves.
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- Serve Rogan Josh hot with steamed rice or naan bread.
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