Kashmiri Rogan Josh (Indian Mutton/ Lamb Curry) Recipe #289652
A medium-spiced lamb dish from Northern India.
by Galley Devil
2 hours | 30 min prep
SERVES 4 -6
- 1 1/2 kg lamb, cubed
- 1 tablespoon fennel powder
- 3 1/4 cups plain yogurt, whisked
- 6 tablespoons oil
- 3/4 inch cinnamon stick
- 1/2 teaspoon clove
- 1 pinch asafetida powder
- 4 teaspoons paprika
- 1/4 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons dried ginger powder
- 3 2/3 cups water or beef broth
- salt, to taste
- Heat oil in a large saucepan.
- Add cinnamon stick and cloves.
- After a second, add asafoetida, meat and salt. Saute for 5 minutes.
- Add paprika and cayenne pepper. Stir.
- Add yoghurt gradually. Stir till all the liquid evaporates and the meat turns brown in color.
- Add fennel and ginger powders. Stir.
- Add water or broth, cover partly and cook on medium heat for 30 minutes.
- Cover completely and cook on low heat for another 30 minutes or until the meat is tender. Stir the meat from time to time as it cooks.
- Uncover and add the garam masala powder. If the gravy is too thin, let it boil till it thickens to the desired consistency.
- Serve hot.
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5 stars