Kashmiri Rogan Josh
Kashmiri Rogan Josh is a rich, aromatic lamb curry from the Kashmir Valley, characterized by its vibrant red color and delicate layers of flavor from spices like fennel, Kashmiri red chili, and fennel seeds. This dish is slow-cooked to tender perfection in a yogurt-based sauce, delivering a warm and comforting experience.
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Ingredients
- 800 gramslamb shoulder or leg, cut into chunks
- 200 gramsplain yogurt
whisked
- 1 largeonion
finely sliced
- 1 tablespoonginger paste
- 1 tablespoongarlic paste
- 4 tablespoonsvegetable oil or mustard oil
- 1 tablespoonghee (clarified butter)
- 2 teaspoonsKashmiri red chili powder
for color and mild heat
- 1 teaspoonground coriander
- 1 teaspoonground fennel seeds
- 1 teaspoonfennel seeds
- 2 wholeblack cardamom pods
- 4 wholegreen cardamom pods
- 1 stickcinnamon stick
about 2 inches
- 2 wholebay leaves
- 4 wholecloves
- 1 ½ teaspoonssalt
- 2 tablespoonsfresh coriander leaves
chopped, for garnish
Instructions
Prepare the lamb: Rinse the lamb chunks under cold water and pat dry with paper towels. Set aside.
Marinate the lamb: In a large bowl, combine the lamb pieces with half of the whisked yogurt, 1 teaspoon Kashmiri red chili powder, and a pinch of salt. Mix well, cover, and let marinate for at least 1 hour in the refrigerator. For best results, marinate overnight.
Heat the oil and ghee together in a heavy-bottomed pot or deep pan over medium heat until hot but not smoking.
Add whole spices: bay leaves, cinnamon stick, cloves, black cardamom, and green cardamom pods. Sauté for about 1-2 minutes until fragrant.
Add the finely sliced onions and sauté on medium-low heat, stirring often until they turn golden brown and caramelized, about 15-20 minutes.
Add ginger and garlic paste to the onions and cook for another 2-3 minutes until the raw smell disappears.
Add the remaining Kashmiri red chili powder, ground coriander, ground fennel seeds, and whole fennel seeds. Stir well and cook the spices with the onion mixture for 2-3 minutes.
Add the marinated lamb pieces to the pot. Stir well to coat the meat with the spice-onion mixture. Cook on medium-high heat for 5-7 minutes, stirring occasionally, until the lamb begins to brown.
Reduce the heat to low and add the remaining yogurt, salt, and 150 ml (about 2/3 cup) water. Stir gently to combine.
Cover the pot and simmer gently over low heat for 1 to 1.5 hours, stirring occasionally, until the lamb is tender and the sauce thickens. Add a little hot water if the sauce reduces too much.
Before serving, stir in fresh chopped coriander leaves.
