Rogan josh recipe

Ingredients

• 2 lb (900 g) lamb or goat shoulder, bone-in, cut into pieces
• 1/4 cup mustard oil or ghee
• 1 pinch asafoetida
• 4 green cardamom, 2 black cardamom, 4 cloves, 1 cinnamon stick, 2 bay leaves
• 1 cup yogurt, whisked
• 2 tbsp Kashmiri red chilli powder
• 2 tsp ground fennel (saunf)
• 1 tsp ground dry ginger (sonth)
• 1 1/2 tsp salt
• 1 1/2 cups hot water
• 1/2 tsp garam masala

Method

1. Heat the oil until it just smokes (if using mustard oil), then let it cool for a minute.
2. Add asafoetida and the whole spices, then the lamb. Sear on high for 8 to 10 minutes until browned.
3. Mix the chilli powder with 3 tbsp water and add it; cook for 2 minutes. This gives the deep red colour without heat.
4. Lower the heat and add the yogurt a little at a time, stirring constantly so it does not curdle.
5. Add the fennel, dry ginger, salt and hot water. Cover and simmer for 1 hour or more, until the meat is tender. Add water if needed.
6. Sprinkle with garam masala and serve with steamed rice.

Traditional Kashmiri Pandit rogan josh uses no onion, garlic or tomato.