Kashmiri Rogan Josh

• 800g lamb shoulder, cut into chunks
• 3 tbsp Kashmiri chili powder
• 1 tsp fennel seeds, ground
• 1 tsp ginger powder
• 1/2 tsp asafoetida
• Whole spices: 4 cardamom, 4 cloves, 2 bay leaves, 1 cinnamon stick
• 200g yogurt
• 4 tbsp ghee
• Salt
• Fresh cilantro and steamed rice to serve

Instructions

1. 1

   Heat ghee in a heavy pot. Add whole spices and fry 30 seconds.

2. 2

   Add lamb and brown on all sides.

3. 3

   Add Kashmiri chili powder, fennel, ginger, and asafoetida. Stir to coat.

4. 4

   Add yogurt a spoonful at a time, stirring between each addition.

5. 5

   Add 200ml water. Cover and simmer 60–75 minutes until lamb is very tender.

6. 6

   The oil should separate and float on top — this indicates the curry is done.

7. 7

   Garnish with cilantro. Serve with steamed rice or naan.

Tags