Lamb Rogan Josh
Tender Lamb Rogan Josh, slow-braised with Kashmiri spices, yogurt, and subtle additions of onions, garam masala, and black pepper.
Ingredients
- 2-2.25 lbs lamb shoulder or leg
- ⅓-1/2 cup mustard oil
- Whole Spices: 2 black cardamom, 3 green cardamom, 2 bay leaves, 1 inch cinnamon stick, 5 whole cloves, 1 teaspoon cumin seeds
- 1 onion sliced
- ¼ teaspoon asafoetida or 'hing'
- 1.5 tablespoon ginger and garlic paste
- 1 teaspoon salt
- 1 tablespoon ground kashmiri red chili
- 2 teaspoon paprika
- 1 tablespoon ginger powder
- ½ tbsp fennel poweder
- ½ tsp cumin powder
- ¼ teaspoon garam masala
- ¾ cup yogurt
- ½ teaspoon ground black pepper towards the end
- ½ teaspoon ground cumin towards the end, preferably freshly roasted
Chili Tadka
- ¾ teaspoon kashmiri chili powder
- ¾ teaspoon paprika
- ⅓ cup ghee
Garnishes
- julienned ginger, cilantro and green chilies
Instructions
- In a pan over high heat, smoke out the mustard oil. This step is essential to rid the mustard oil of its pungent flavor. When you see smoke billow up from the oil, turn the heat low to cool the oil slightly so the spices don't burn.
- Add the whole spices till cumin seeds and let them crackle for 30 seconds, then add the sliced onion and saute for a good 10 minutes then add a sprinkle of hing or asofetida.
- Next, drop in the lamb pieces and give them a nice mix. When the meat is no longer pink, add ginger and garlic paste and salt. Continue sauteing for 12-15 mins on high heat to sear the meat till it develops a deep brown color. The pan will also develop fond (those brown bits that stick to the bottom).
- Next, add the ground spices (kashmiri chili, paprika, ginger powder, fennel powder, garam masala and cumin powder). Add ¼ cup of water so the spices don't burn and saute really well, about 15 mins. Patience is flavor for this dish!
- After 15 minutes, you'll see each piece of lamb has been coated well and oil separating from the sides. Now add whisked yogurt on low heat and mix into the lamb.
- Cover the pan with a lid and let the meat absorb the flavors for another 10 mins. If the masala starts to stick, add some water.
- When you lift the lid, your masala should be nice and thick, the meat deep reddish brown in color and the oil glistening around the edges of the pan. Now, add hot water till the meat is halfway covered. Let it come to a boil, then lower the heat and cover with a lid. Let the lamb slow-cook for 1 hour. Occasionally check to make sure there is enough water.
- After an hour, in a separate pan, prepare the chili tadka. Heat up ghee and sprinkle in kashmiri chili and paprika. Traditionally, the recipe needs Ratan Jot, which is an herb that bleeds red when bloomed in hot oil. That herb is not easily available and this substitute is good enough. Let the spices steep for 15 seconds, then pour into your Lamb Rogan Josh along with the black pepper and cumin powder.
- Adjust the salt and continue cooking the dish on low heat until the lamb is fully tender. The color intensifies even further as it cooks.
- Add garnishes towards the last 15 mins. Serve alongside naan or paratha.
Notes
Note of chili tadka:
If you are able to find Ratan Jot, add that to the ghee and it will instantly turn the tadka bright red.