12 November, 2020
Rogan Josh – Kashmiri Lamb Curry
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.
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.