Kashmiri Rogan Josh

local_grocery_store Ingredients

• 500 grams Lamb, boneless, cubed
• 1/2 cup Yogurt
• 2 Onion, finely chopped
• 2 tablespoons Ginger-garlic paste
• 2 Tomato, pureed
• 1 teaspoon Red chili powder
• 1/2 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Fennel powder
• 1 teaspoon Garam masala
• 2 Black cardamom, lightly crushed
• 1 Cinnamon stick
• 4 Cloves
• 2 Bay leaf
• 1/4 teaspoon Saffron strands, soaked in 2 tablespoons warm milk
• 2 tablespoons Fresh coriander leaves, chopped, for garnish
• to taste Salt
• 3 tablespoons Oil
• 1 cup Water

restaurant_menu Method

1. 1.In a large bowl, marinate the cubed lamb with yogurt, ginger-garlic paste, and salt. Let it marinate for at least 30 minutes.
2. 2.Heat oil in a deep pan or pressure cooker over medium heat. Add the whole spices - black cardamom, cinnamon stick, cloves, and bay leaf. Sauté for a minute until fragrant.
3. 3.Add the chopped onions and cook until they turn golden brown.
4. 4.Add the marinated lamb and cook until it is browned on all sides.
5. 5.Add the tomato puree, red chili powder, turmeric powder, coriander powder, cumin powder, and fennel powder. Mix well to coat the meat with the spices.
6. 6.Cover the pan and let the meat cook on low heat for about 1.5 to 2 hours, or pressure cook for 20 minutes.
7. 7.Once the meat is tender and cooked through, add saffron soaked in milk and water. Stir well and simmer for another 5 minutes.
8. 8.Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.
9. 9.Enjoy the rich and flavorful Kashmiri Rogan Josh!

lightbulb_outline Tips

• chevron_rightFor an extra burst of flavor, you can add a teaspoon of dried mint leaves along with the spices.
• chevron_rightIf you prefer a milder version, reduce the amount of red chili powder.
• chevron_rightYou can substitute lamb with chicken or beef if you prefer.
• chevron_rightMake a larger batch and freeze the leftovers for a quick and delicious meal later on.