Lamb pieces 800 gms.
Dry ginger powder 1 tbsp.
Cinnamon 2 no.
Cloves 6 - 8 no.
Black peppercorn 5 - 8 no.
Black cardamom 4 no.
Curd (yogurt) 1 cup
Coriander powder 1 tbsp.
Aniseed powder 2 tsp.
Asafoetida a pinch
Kashmiri red chili powder1 tbsp.
Ghee/Oil 4 tbsp.
Salt As per taste
METHOD
1. Clean, wash and cut lamb into medium sized pieces.
2. Heat oil in a thick bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and cardamom.
Sauté for half a minute.
3. Add lamb pieces and cook on a medium flame, stirring constantly till lamb pieces get a reddish brown color. This way take 12-15 minutes.
4. Sprinkle a little water and repeat cooking of lamb for 12-15 minutes on a slow flame. Make sure to stir constantly and scrape all the sediments from the bottom of the pan.
5. Add red chili powder, coriander powder, aniseed powder, dry ginger powder and salt.
6. Add beaten Curd/Yogurt and 2 cups of water. Cook covered till lamb is tender.
7. Traditional Kashmiri Rogan Josh has a thin gravy and has a thick layer of fat/oil on top. This dish is enjoyed bestwith steaming hot boiled rice.
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