KASHMIRI LAMB CURRY - ROGAN JOSH

First time am trying this Kashmiri Lamb Curry....ha..ha it was supposed to be fiery red but somehow mine didn't turned out that way. ..I slashed the amount of chili since am preparing dinner for my younger nieces and nephews.

This popular classic curry  is a lamb dish of Persian origin. It is a signature Kashmiri cuisine and derives its name from the Persian words means a dark red curry traditionally made with mutton. Its Hearty, rich and flavoursome and enjoyed bestwith steamed rice or bread

Rogan Josh

• 3/4  lb meat (mutton/goat meat/lamb), preferably meat with lot of fat - cut  in 2 inch pieces
• scant  
• 3/4 cup yogurt + 2 tablespoon yogurt
  
• 1 tablespoon lemon juice
• 4 green cardamom – powdered (peel the cardamom and grind the seeds to a fine powder either with a mortar & pestle or spice grinder)
• 2 black cardamom – powdered (peel the cardamom and grind the seeds to a fine powder either with a mortar & pestle or spice grinder)
• 2 tbsp chili powder
• 1 inch stick of cinnamon
• 2 tejpatta/Indian bay leaf
• 6 cloves, powdered
• 3/4 tablespoon saunf/fennel seeds, powdered – divided
• 1/2 tablespoon sooth/dried ginger powder
• a few grinds of fresh black peppercorn
• 1/2 teaspoon hing/asafoetida powder (a generous pinch if using pure hing)
• 4-5  tablespoon pure mustard oil + 1 tablespoon mustard oil
• 1 teaspoon Garam Masala (homemade or store bought)
• fresh cilantro/coriander or fresh mint

  

Method:

Wash the meat and pat dry. Drizzle the lemon juice, and some salt and toss and allow it sit for about an hour. Add the 2 tablespoon yogurt and 1 tablespoon mustard oil to the meat and marinate it for at least 3 hours. Overnight works better.

Whisk yogurt with half the amount of the green cardamom powder and half amount of the black cardamom powder , all of the ginger powder, half the amount of the fennel seed powder. Set aside.

Heat the mustard oil, or any other oil you are using. Traditionally mustard oil is used and it gives an extra edge to the flavor of the dish, but if you are not used to and do not like it, then just use any cooking oil.

Add the hing/asafoetida to the hot oil. Add the cinnamon, tejpatta/Indian Bay Leaf and the fresh grind of black peppercorn  and saute until aromatic, only a few seconds. When the spices sizzle add the meat to the pan and cook at medium heat, while tossing them occasionally until they start to brown. This will take anywhere between 10-20 minutes.

Now add the powdered clove, rest of the cardamom,  and the rest of the fennel powder . Toss well for the spice mix to coat the meat and cook on low for another 10-15 minutes while scraping the bottom of the pan.

Remove pan from heat. Add a few splashes of water to the oil to cool down the content of the pan.

Wait for a minute and then add the whisked and spiced yogurt a little at a time to the pan and keep stirring it. Keep doing this until you have added the entire yogurt. Put the pan back on the stove in very low heat. Add 1.5 – 2 cups of water ( more if you want more sauce), give it a good stir and tightly cover the pan. Cook until the meat is cooked through and is tender and the oil has separated on the sides. This might take even 2 hours depending on the kind of meat you are using.

Uncover, stir in the Garam Masala. Add and adjust salt. Gently stir everything in and cover it back again until ready to serve.

Add the fresh cilantro or fresh mint if you want just before serving. It is best served over hot steamed white rice.

RECIPE SOURCE:  Cooking ChANNEL

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