Khyber's authentic Kashmiri Lamb Roganjosh: The only recipe you'll need
Spicy, rich Indian curry that works well with unleavened bread or pulao
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 60m |
| SERVES | 5 |
1 kg lamb, on the bone (washed and cubed)
1 2-inch cinnamon sticks
5 cloves
200 gms onion (sliced)
5 to 6 black peppercorns
4 black cardamoms
25 gms ginger-garlic paste
1 tbsp Kashmiri red chilli powder
250 gms tomato puree
30 gms coriander powder
20 gms cumin powder
20 gram turmeric powder
15 gms Khyber garam masala
200 ml cooking oil
Salt to taste
Khyber's garam masala
1 tsp shahi jeera (caraway seeds)
2 tsp green cardamom
1 small stick cinnamon
1 small piece of mace
1/2 tsp clove
2 tsp black pepper
1.5 tsp dry rose petals
1 tsp badi elaichi (3 black cardamoms)
Khyber's garam masala
Dry roast the whole spices for 5 to 10 minutes over medium-high heat. Once they turn slightly darker in colour and begin releasing a strong aroma, turn off the flame and allow it to cool. Then, powder it in a coffee grinder.
Khyber's Lamb Roghan Josh
Heat oil in a pan and add cinnamon, cloves, black peppercorns, and black cardamoms. Sauté until fragrant over a medium flame.
Add onions and cook until golden brown. Now, add lamb and ginger-garlic paste along with salt and cook over a medium flame, stirring constantly until the meat pieces turn a reddish brown in colour.
Add some water and continue cooking for 12 to 15 minutes over a low flame, making sure to stir constantly.
Add Kashmiri red chilli, coriander, cumin, and turmeric powder. Stir it well and cook for about 5 minutes.
Then, add tomato puree and two cups of water. Give it a good stir and cook for a while; place the lid on and adjust the flame to low or medium-low so it simmers gently.
Cook for 45 to 60 minutes, giving it an occasional stir, until the lamb is tender.
Remove the lid and continue cooking for another few minutes. Cook until the oil separates. Garnish with fresh coriander and serve hot with naan (flat bread) or rice.
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