Rogan Josh

रोगन जोश · Rogan Josh

Ingredients13

• bone-in lamb shoulder, cut into pieces800 g
• mustard oil100 ml
• plain yogurt, whisked200 g
• Kashmiri red chili powder2 tbsp
• fennel powder1 tbsp
• dry ginger powder1 tsp
• asafoetida1 pinch
• green cardamom pods4
• cloves4
• cinnamon stick1
• bay leaf1
• salt1 tsp
• water250 ml

Method

1. Heat the mustard oil until it smokes, then cool it slightly and return it to medium heat.
2. Add the cardamom, cloves, cinnamon, and bay leaf and fry until fragrant.
3. Add the lamb and salt and brown the meat on all sides.
4. Stir in the chili powder, fennel powder, ginger powder, and asafoetida, cooking briefly so the spices do not burn.
5. Lower the heat, add the yogurt a little at a time, and stir until it is fully incorporated.
6. Pour in the water, cover, and simmer gently until the lamb is tender and the gravy is thick and red, about 1 hour.
7. Uncover and cook a few minutes more if needed to reduce the sauce, then serve hot.