Lamb rogan josh
Lamb shoulder braised slowly in a deep red sauce of Kashmiri chili, yogurt, fennel and ginger until it can be cut with a spoon.
Method
- 1
Pat the lamb dry. Heat the oil in the casserole over medium-high heat and brown the lamb in two batches until coloured on all sides. Lift it onto a plate.
- 2
Lower the heat to medium, add the cardamom, cloves, cinnamon and bay leaves and stir until the pods puff and smell fragrant.
- 3
Add the garlic and stir until it no longer smells raw.
- 4
Mix the chili powder with 3 tbsp of water in a small bowl to make a paste, which stops it scorching.
- 5
Return the lamb and its juices to the pan, add the chili paste and stir until the meat is coated deep red.
- 6
Take the pan off the heat and stir in the yogurt one spoonful at a time so it does not split.
- 7
Return the pan to medium heat, add the fennel, ground ginger and salt, and cook, stirring, until the yogurt reduces and oil appears at the edges.
- 8
Pour in the hot water, bring to a simmer, then cover and cook over low heat, stirring now and then, until the lamb is very tender.
- 9
Uncover and simmer until the sauce reduces to a rich red gravy that coats the meat.
- 10
Stir in the garam masala, remove the cinnamon stick and bay leaves, taste for salt and serve with rice.
Notes
- Kashmiri chili gives the dish its colour without fierce heat. Ordinary chili powder in the same amount would make it far too hot.
- This is the onion-free Kashmiri style. Many restaurant versions start with fried onions and tomato, which make a thicker, sweeter sauce.
- Like most braises it tastes even better the next day.
Equipment
Large heavy casserole with a lid, Small bowl, Wooden spoon