Kashmiri Rogan Josh

Name: Kashmiri Rogan Josh
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 5 tbsp vegetable oil; 7 black peppercorns; 3 black cardamom pods; 5 green cardamom pods; 4 whole cloves; 1 cinnamon stick; 1 piece mace; 1 onion; 1 leg of lamb (1 1/2 lb); 6 garlic cloves; 1 piece fresh ginger; water; 2 tsp ground coriander; 2 tsp ground cumin; 0.5 tsp red chili powder; 2 tsp ground fennel; 1.5 tsp garam masala; 2 tomatoes; 3 tbsp plain yogurt; boiling water; chopped fresh coriander

Lamb, coriander and fennel simmered on the stove and spiced with black peppercorns and cardamom for a South Asian dish.

1 hr 30 min · Serves 6 · Takes some skill

Method

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Time: Prep 30 min · Cook 60 min · 90 min total
Difficulty: hard

1
Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant.
2 min
2
Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over.
3
Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to a fine paste. Add the garlic and ginger paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.
4 min
4
Stir in the ground coriander, cumin, red chili powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.
12 min
5
Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.
8 min
6
Add enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through.
10 min
7
Stir in the chopped fresh coriander just before serving. Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant.
2 min
8
Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over.
9
Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to a fine paste. Add the garlic and ginger paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.
4 min
10
Stir in the ground coriander, cumin, red chili powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.
12 min
11
Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.
8 min
12
Add enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through.
10 min
13
Stir in the chopped fresh coriander just before serving.