India · India

Rogan Josh (Kashmiri Red Lamb Curry)

Name: Rogan Josh (Kashmiri Red Lamb Curry)
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: India
Ingredients: lamb shoulder, cubed 800 g; plain yogurt 200 g; yellow onion, chopped 150 g; ripe tomato, chopped 200 g; Kashmiri chili powder 20 g; ground fennel 6 g; fresh ginger, grated 15 g; garlic cloves, minced 15 g; cinnamon stick 1 pieces; green cardamom pods 4 pieces; bay leaves 2 pieces; ghee 40 g; fine salt 8 g; fresh cilantro 15 g

Kashmiri lamb braised with Kashmiri chili, fennel and yogurt until deep red and rich.

110 minutes · 4 servings · Moderate

Rogan josh comes from Kashmir, where the long winters meant lamb was braised for hours with the region's mild, sun-dried Kashmiri chilli. That chilli gives colour without much fire, and the deep red comes partly from it and partly from yogurt. The dish is a study in patience: the lamb stays tough no matter how hard you rush it.

Ingredients

lamb shoulder, cubed800 g
plain yogurt200 g
yellow onion, chopped150 g
ripe tomato, chopped200 g
Kashmiri chili powder20 g
ground fennel6 g
fresh ginger, grated15 g
garlic cloves, minced15 g
cinnamon stick1 pieces
green cardamom pods4 pieces
bay leaves2 pieces
ghee40 g
fine salt8 g
fresh cilantro15 g

Directions

1
Sear lamb in ghee 6 minutes until browned; remove.
lamb is browned
2
Sauté onion in ghee 8 minutes until deep golden; add ginger and garlic; cook 2 minutes.
3
Stir in Kashmiri chili, fennel, cinnamon, cardamom and bay; cook 2 minutes.
4
Add tomato and yogurt; cook 5 minutes; return lamb with 200 ml water; simmer covered 60 minutes.
lamb is fork-tender and sauce is deep red
5
Season with salt; rest 5 minutes.
6
Top with cilantro; serve with rice.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content