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Rogan Josh is a delicacy from Kashmir. It literally means ‘Red Lamb’ and derives its name from the redness of the dish, thanks to the Kashmiri chillies used in the recipe. The dish is hands down mouthwatering and tastes best with naan or steamed rice. Enjoy with a dash of lemon juice.
|Serves||Preparation Time||Cooking Time|
|4 People||10-15 Minutes||40-45 Minutes|
- 1 kg lamb chopped into medium size pieces
- 4 tbsp oil
- 1/2 cup curd
- 4 whole cloves
- 1/2 inch cinnamon stick
- 2 bay leaves
- 3 pods black cardamom
- 1 tsp black pepper
- 1 tsp sugar
- 1 tbsp Kashmiri chili powder (available in stores)
- a pinch of turmeric powder
- 1 tbsp dried ginger powder
- 1 tbsp fennel powder
- Salt to taste
- a pinch of asafoetida
When buying the lamb, choose the shank or the shoulder part for best results. A kilo of lamb should yield about 8 to 9 pieces.
Wash the meat and place it in a colander for all the water to drain out. Use a clean dry cloth and pat the moisture out.
Let the meat marinate in a bowl of curd for at least 15 minutes.
Now in a large pan. Heat oil and fry the marinade and the meat together. Add bay leaves, cloves, cinnamon, coarsely ground cardamom and black pepper. Stir fry the meat.
It is important that you fry the meat till the oil and curd separate into two layers.
Now, add Kashmiri red chilli powder, salt, sugar, turmeric powder and constantly stir for about a minute.
Add water, ginger powder and fennel powder. The fennel will thicken the curry.
Stir well and let simmer on low heat for about 30 to 45 minutes till the meat is cooked well and the gravy is thick and red.
The cooking time depends upon how tender the meat is. Enjoy hot with rice.
|Calories||611 K cal|