India / Main
Rogan josh
Kashmiri lamb in a yoghurt sauce with Kashmiri chilli, red from the chilli rather than from heat.
Ingredients
- Lamb on the bone, in pieces1 kg
- Yoghurt, whisked400 ml
- Kashmiri chilli powder3 tbsp
- Ground fennel2 tbsp
- Ground dry ginger1 tbsp
- Asafoetida1 pinch
- Black cardamom3
- Cinnamon stick1
- Cloves5
- Ghee100 g
- Basmati rice, to serve400 g
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Warm the cardamom, cinnamon and cloves in the ghee until fragrant, one minute.
Add the asafoetida and the meat straight after, and brown it for ten minutes.
Take the pan off the heat and stir in the Kashmiri chilli; over a flame it burns in seconds and turns bitter.
Return it to a low heat and add the whisked yoghurt a ladle at a time, stirring between each.
Add the fennel and dry ginger, season, and pour in a cup of hot water.
Braise covered for an hour and twenty on a low heat, until the meat comes away from the bone.
Uncover and reduce the sauce until oil rises to the surface. Serve with rice.
