ROGAN JOSH

A Kashmiri style mutton delight.

Lamb pieces 800 gms.
Dry ginger powder 1 tbsp.
Cinnamon 2 no.
Cloves 6 - 8 no.
Black peppercorn 5 - 8 no.
Black cardamom 4 no.
Curd (yogurt) 1 cup
Coriander powder 1 tbsp.
Aniseed powder 2 tsp.
Asafoetida a pinch
Kashmiri red chili powder
1 tbsp.
Ghee/Oil 4 tbsp.
Salt As per taste

METHOD
1. Clean, wash and cut lamb into medium sized pieces.
2. Heat oil in a thick bottomed pan. Add asafoetida,
cinnamon, cloves, black peppercorns and cardamom.
Sauté for half a minute.
3. Add lamb pieces and cook on a medium flame, stirring
constantly till lamb pieces get a reddish brown color. This
may take 12-15 minutes.
4. Sprinkle a little water and repeat cooking of lamb for 12-
15 minutes on a slow flame. Make sure to stir constantly
and scrape all the sediments from the bottom of the pan.
5. Add red chili powder, coriander powder, aniseed
powder, dry ginger powder and salt.
6. Add beaten Curd/Yogurt and 2 cups of water. Cook
covered till lamb is tender.
7. Traditional Kashmiri Rogan Josh has a thin gravy and
has a thick layer of fat/oil on top. This dish is enjoyed best
with steaming hot boiled rice.