A traditional Rogan Josh recipe featuring tender lamb simmered in a fragrant blend of Kashmiri red chili, aromatic spices, and creamy yogurt, creating a rich and flavorful curry that's perfect served with rice or naan.
Ingredients extracted via AI
Ingredients
red meatlamb legKashmiri red chili powderdried ginger powderfennel powderasafoetida (hing)green cardamomblack cardamomclovescumin seedsturmericgaram masala1 Šálka yogurtmustard oil1 Šálka water
Procedure generated via AI
Heat a pan and add the oil. If using mustard oil, allow it to smoke lightly to reduce its sharpness.
Lightly crush the green and black cardamom pods, then add them to the hot oil along with cumin seeds, whole cloves, and other whole spices. Be careful, as the spices may splatter.
Add the asafoetida (hing). Once the spices release their aroma, add the lamb pieces.
Cover the pan and let the meat release its juices for about 5 minutes.
Simmer the meat over medium heat in its own juices for another 10 minutes, stirring carefully to prevent burning, allowing the lamb to cook through and absorb the spices.
Add the Kashmiri chili powder and turmeric, stirring well to enhance the color.
Lower the heat and gradually stir in the well-beaten yogurt at room temperature to prevent curdling. If the sauce is too thick, add a little water.
Add the dried ginger and fennel powders along with salt, then mix thoroughly.
Increase the heat and stir continuously until the oil begins to separate and rise to the surface, about 5 minutes.
Pour in about a cup of boiling water, stir, cover, and let the curry simmer until the meat is tender—this can take between 30 minutes to an hour depending on the cut of meat and cookware used.