Indian
Indian - Regional Mains
Lamb Rogan Josh
Chef's Menu Description
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 800g lamb shoulder, cubed
- • 3 tbsp mustard oil
- • 3 black cardamom pods
- • 1/4 tsp asafoetida
- • 1 tbsp ginger-garlic paste
- • 2 tsp fennel powder
- • 2 tsp Kashmiri chili powder
- • 1 tsp dry ginger powder
- • 1 cup yogurt, whisked
Preparation Steps
1
Phase 1
Heat the mustard oil until it just smokes; crackle the black cardamom and asafoetida.
2
Phase 2
Add the lamb and sear on high heat until browned all over.
3
Phase 3
Lower the heat; add the ginger-garlic paste, fennel, Kashmiri chili, and dry ginger; fry 2 minutes.
4
Phase 4
Add the whisked yogurt a spoonful at a time, stirring so it does not split.
5
Phase 5
Add 1 cup hot water; cover and simmer 90 minutes until the lamb is tender.
6
Phase 6
Uncover and reduce until the oil floats on top; serve with steamed rice.