HomeNon Veg recipe Rogan Josh – Kashmiri Lamb Curry

Rogan Josh – Kashmiri Lamb Curry

Posted in : Non Veg recipe on by : kanchans Tags: ,

Rogan Josh – Kashmiri Lamb Curry

In the traditional Ayurvedic system of medicine, ginger is used to help the body with stand severe cold weather, which makes it a key ingredient in the food from the mountains of Kashmir.

kashmiri lamb

INGREDIENTS

  • 500 g/1 lb lamb or mutton

SPICE BLEND

  • 2 tsp fennel seeds (sauna)
  • 3 black cardamoms, seeds only (moti elaichi)
  • 1 tsp cumin seeds (jeera)
  • 2 cloves (laung)
  • 3-4 dry red chillies
  • 1 tbsp ground dried ginger (sonth)

OTHER INGREDIENTS

  • 4 tbsp oil
  • ¼  tsp asafoetida (hing)
  • 1 onion – ground to a paste ( 1/2  cup)
  • ½  cup yogurt
  • salt to taste
  • 1 ½   cups water or as required

METHOD

  • Cut the mutton into 2″/5 cm pieces, wash and dry with a kitchen towel.
  • Put the ingredients for the spice blend into a grinder and grind to make a fine powder; keep aside.
  • Heat the oil in a pressure cooker or a deep pan and add the asafoetida.
  • Add the meat and stir-fry till it looks darker and all the water evaporates Continue to stir-fry until it looks golden brown and well fried.
  • Add the onion paste and stir-fry for 4-5 minutes on medium heat.
  • Mix the spice blend into the yogurt and add to the meat along with the salt. Stir-fry for 5-7 minutes till the yogurt blends well and begins to dry.
  • Add the water, pressure cook till the pressure forms or the cooker gives 1 whistle. Reduce the heat and pressure cook for a further 10 minutes. If you are not using a pressure cooker, add 1/2 cup extra water and cook covered on low heat. Check for tenderness and cook until the meat is completely done. Serve hot with rice.

Note: Onion paste is added to thicken the gravy but it may be omitted.

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