Rogan Josh: A Hearty Kashmiri Lamb Dish

Rogan Josh is a rich and flavorful Kashmiri lamb curry known for its deep red color and robust taste. It’s traditionally made with lamb, yogurt, and a blend of aromatic spices like cardamom, cloves, and cinnamon.

Ingredients:

• 1 kg boneless lamb, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (400g) crushed tomatoes
• 1 cup water
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon whole cloves
• 1 bay leaf
• 1 cardamom pod
• 1 cinnamon stick
• 1/4 cup chopped fresh cilantro

Instructions:

1. Marinate the lamb: In a bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, chili powder, garam masala, and salt. Add the lamb pieces and coat well. Cover and refrigerate for at least 2 hours, or overnight.
2. Cook the lamb: Heat oil in a large pot over medium-high heat. Add the marinated lamb pieces and cook until browned on all sides. Remove from the pot and set aside.
3. Make the rogan josh masala: In the same pot, add onions and cook until softened. Add garlic and ginger, and cook for another minute. Stir in crushed tomatoes, water, Kashmiri red chili powder, whole cloves, bay leaf, and cardamom pod.
4. Simmer the curry: Return the cooked lamb to the pot with the masala. Simmer for 20-25 minutes, or until the lamb is tender and the gravy has thickened. Remove the whole spices and adjust seasoning with salt to taste.
5. Finish the dish: Garnish with chopped cilantro and serve hot with rice or naan.

For a richer flavor, you can add a tablespoon of ghee (clarified butter) to the masala.

Would you like to try a variation on this classic dish, like using goat meat or adding vegetables?