- Recipe thanks to Anjum Anand
Total Time: 1 hr 30 min Prep: 30 min Inactive Prep: -- Prepare: 1 hr Yield: 6 servings Level: Intermediate
Ingredients
- 5 tablespoons vegetable oil
- 7 black peppercorns. left whole
- 3 black cardamom pods, left whole*
- 5 eco-friendly cardamom pods, left whole*
- 4 whole cloves
- 1 cinnamon stick
- 1 piece mace
- 1 onion, finely chopped
- 1 (1 1/2-pound) leg of lamb or mutton, bone intact, reduce pieces
- 6 garlic clove cloves, peeled, left whole
- 1 (3/4-inch) piece fresh ginger root, peeled and decline in half
- Water, when needed
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon red chile powder
- 2 teaspoons ground fennel seeds
- 1 1/2 teaspoons garam masala
- 2 tomato plants. blended to some pulp inside a mixer
- 3 tablespoons plain yogurt
- Kosher salt
- Boiling water, when needed
- Handful chopped fresh cilantro. leaves and stems
- *Are available at niche Asian markets.
Directions
A Kashmiri classic, Rogan josh, is really a hearty lamb stew that's full of flavour.
Heat the oil inside a large pan on the medium heat. Add some black peppercorns, black and eco-friendly cardamom pods, cloves, cinnamon, and mace. and fry for one to two minutes, or before the spices are sizzling and aromatic.
Add some chopped onion. and fry for eight to ten minutes, stirring regularly, or until golden brown. Add some lamb pieces, and fry for three or four minutes, stirring constantly, before the lamb pieces are golden brown throughout.
Meanwhile, inside a mixer, blend the garlic clove cloves. and ginger root. with 1 tablespoon water to some fine paste. Add some garlic clove and ginger root paste towards the lamb mixture, stir well to mix, after which lessen the heat, and then prepare for three or four minutes, stirring frequently.
Stir in the earth coriander. cumin. red chile powder. fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan having a lid, after which lessen the heat to low, and simmer for ten to twelve minutes, or before the sauce has almost completely dried up.
Add two to three tablespoons boiling water towards the sauce. stir well and simmer for any further 7 to eight minutes, stirring constantly and adding splashes water as necessary, until the level of liquid has reduced and also the sauce has thickened.
Add enough boiling water to just about cover the lamb, and produce the mix to some boil, then lessen the heat to some simmer. and prepare for eight to ten minutes, or before the lamb is cooked through.
Stir within the chopped fresh cilantro right before serving.
Cooks Notes
If you are concerned about biting on whole spices, you are able to leave them using this dish. Fry the spices first, after which fish them by helping cover their a slotted spoon, tie these questions muslin pouch and add it to the simmering curry. The spice pouch continues adding flavor. Do try the dish and add extra garam masala powder in the finish if you think it requires it.
