Experience The flavors Of Kashmir With This delectable Rogan Josh Recipe

Rogan Josh is a classic Kashmiri dish made with tender lamb chunks simmered in a fragrant, spicy yogurt-based sauce. The dish involves marinating the lamb, cooking it with a blend of spices, and simmering until the meat is tender and the sauce thickens. Garnished with cilantro, this flavorful curry is perfect served with rice or Indian bread

Rogan Josh is a traditional Kashmiri lamb dish known for its rich and aromatic flavor. The lamb is marinated in yogurt, then cooked with a blend of spices including cumin, cardamom, cloves, and cinnamon. Onions and ginger-garlic paste add depth to the sauce, while ground spices like coriander, cumin, and chili powder provide heat. The dish is simmered until the lamb is tender and the sauce thickens. Optionally, saffron can be added for an extra layer of flavor. Garnished with fresh cilantro, Rogan Josh is best enjoyed with steamed rice or naan.

Ingredients:

• 1 kg lamb (preferably shoulder or leg), cut into chunks
• 1 cup plain yogurt
• 4 tablespoons mustard oil (or vegetable oil)
• 2 large onions, finely sliced
• 2 tablespoons ginger-garlic paste
• 4-5 green cardamom pods
• 4-5 cloves
• 2-3 bay leaves
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon ground fennel seeds
• Salt to taste
• A pinch of saffron (optional)
• Fresh cilantro, chopped (for garnish)

Steps:

1. Marinate the Lamb:

• In a large bowl, mix the lamb chunks with plain yogurt. Let it marinate for at least 30 minutes, preferably for a few hours in the refrigerator.

2. Prepare the Spices:

• Heat mustard oil in a heavy-bottomed pot or Dutch oven over medium heat until it starts to smoke slightly.
• Add cumin seeds, green cardamom pods, cloves, bay leaves, and cinnamon stick. Saut until they release their aroma, about 1-2 minutes.

3. Cook the Onions:

• Add finely sliced onions to the pot. Saut until they turn golden brown, stirring frequently to avoid burning.

4. Add Ginger-Garlic Paste:

• Add the ginger-garlic paste to the onions and cook for another 2-3 minutes until the raw smell disappears.

5. Add Spices and Lamb:

• Lower the heat and add ground coriander, ground cumin, red chili powder, turmeric powder, and ground fennel seeds. Stir well to combine.
• Add the marinated lamb chunks along with any remaining yogurt marinade. Cook on medium-high heat until the lamb is browned on all sides and the spices are well-coated.

6. Simmer the Curry:

• Add enough water to cover the lamb. Season with salt. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
• If using saffron, soak a few strands in a tablespoon of warm water and add it to the pot during the last 30 minutes of cooking.

7. Garnish and Serve:

• Once the lamb is tender and the sauce has a rich consistency, turn off the heat. Garnish with freshly chopped cilantro.
• Serve hot with steamed rice, naan, or any Indian bread of your choice.