Indian
Indian - Street Food and Snacks
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
- • 500g lamb shoulder, cut into 3/4-inch cubes
- • 1/2 cup thick yogurt, whisked
- • 1 tbsp ginger-garlic paste
- • 2 tsp Kashmiri red chili powder
- • 1 tsp roasted cumin powder
- • 1/2 tsp garam masala
- • 1 tbsp lemon juice
- • 1 tsp salt
- • 2 tbsp mustard oil
Preparation Steps
1
Phase 1
Coat the lamb cubes with lemon juice and salt, then mix in the yogurt, ginger-garlic paste, chili powder, cumin, and garam masala, and rest for 2 hours.
2
Phase 2
Thread the marinated cubes onto skewers, leaving small gaps between pieces.
3
Phase 3
Grill over charcoal, turning regularly, for 12-15 minutes until charred outside and juicy within.
4
Phase 4
Brush with mustard oil halfway through cooking.
5
Phase 5
Slide the boti kebabs off the skewers and serve hot with onion rings and mint chutney.