Kashmiri Style Lamb Curry – Rogan Josh

A Kashmiri style mutton delight permanently featured by Pakistani and Indian restaurants all over the world. Rogan Josh is hugely popular with the Westerners just as well. In fact, this recipe is on a special request of a long time Welsh friend of mine. Once you get the hang of it, you’ll love to cook this delicious curry again, sooner than later.

INGREDIENTS:
* 800 gms. Choice Lamb Meat
* 1 Tbsp. Dry ginger powder
* 2 Nos. Cinnamon
* 8 Cloves
* 7 Nos. Black peppercorns
* 5 Black Cardamoms
* 1 Cup Yogurt
* 1 Tbsp. Coriander powder
* 2 Tsp. Aniseed powder
* 1 Pinch  Asafoetida
* 1 Tbsp Red Chili powder
* 4 Tbsp. Ghee/Oil
* Salt As per taste

INSTRUCTIONS:
1. Clean, wash and cut lamb into medium sized pieces. Remove all thin fat layers while cleaning.
2. Pour and heat oil in a thick bottomed pan. Now add asafoetida, cinnamon, cloves, black peppercorns and cardamom. Sauté for a minute.
3. Add lamb pieces and cook on a medium flame, stirring constantly till lamb pieces get a medium brown colour. This will take about 12-15 minutes.
4. Add a little water and repeat cooking the lamb for another 15 minutes on a low flame. Do make sure to stir constantly and scrape all the sediments from the bottom of the pan.
5. Ok, now add red chilli powder, coriander powder, aniseed powder, dry ginger powder and salt.
6. Add whisked/beaten yogurt and 2 cups of water. Cook covered till lamb is tender.
7. Traditional Kashmiri Rogan Josh has a thin gravy and has a standing layer of fat/oil on top.
8. Your authentic Kashmiri style Rogan Josh is now ready. Enjoyed best with steaming hot boiled rice, though it can also be served with Naan/Chappati bread.

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