Lamb Rogan Josh
Ingredients
- 800 gLamb shoulder (cut into large 3cm cubes)
- 3 tbspghee
- 2 pcOnion (finely sliced)
- 4 pcGarlic (minced)
- 2 tbspkashmiri chili
- 1 tspGinger powder
- 5 pccardamom (whole, lightly crushed)
- 3 pcClove
- 1 pcCinnamon stick
- 1 tspFennel seed
- 0.5 tspturmeric
- 150 gyogurt Indian (whisked)
- 400 mlMineral water
- 1 pinchGray sea salt
- 30 gFresh ginger (peeled and grated)
Method
Tender chunks of lamb shoulder coated in a rich, deep red sauce. The aroma of toasted spices and ghee fills the air, with meat that pulls apart effortlessly with a fork.
- 1
Heat the ghee in a cast iron pot. Sear the lamb cubes over high heat until a nice golden crust is formed. Remove and set aside.
- 2
In the same fat, sauté the sliced onions, minced garlic, and grated fresh ginger. They should become translucent and lightly colored.
- 3
Add the cinnamon, cardamom, cloves, and fennel seeds. Let the essential oils release until the fragrance is intense. Stir in the Kashmiri chili, turmeric, and ginger powder.
- 4
Return the meat to the pot. Add mineral water to cover. Cover and simmer over low heat. The sauce should reduce and thicken to coat the spoon.
- 5
Lower the heat to minimum. Stir in the Indian yogurt spoon by spoon, stirring constantly to prevent it from curdling. The sauce becomes velvety and glossy.
Frequently asked questions
How do you get this dish right?
- Do not burn the Kashmiri chili or it will turn bitter: as soon as it colors the oil, add liquid quickly.
- Patience is key: the meat should shred with the simple pressure of a spoon.
How long does this dish keep?
Keeps for 3 days in the fridge. Best reheated gently in a saucepan with a splash of water.
