How To Make Lamb Rogan Josh

By Hari Ghotra · 90 min

Ingredients

Instructions

1. Heat the mustard oil until it smokes. Let it cool, reheat it, then add the asafoetida.
2. Add the cumin seeds, cassia bark, cloves, dried Kashmiri chillies, black and green cardamoms and salt to taste.
3. When the spices smell fragrant, add the lamb and fry until it is well browned. Lower the heat, stir in the chilli powder, and cook for a few minutes on low so it does not burn.
4. Add the ginger powder and fennel powder.
5. Stir in the yoghurt one tablespoon at a time. When mixed through, cover the pan and simmer on the lowest heat for up to an hour, checking after 30 minutes and adding water if needed, until the meat is tender.
6. When the meat is tender, add boiling water to make a gravy, stir in the garam masala and serve.

Summarized from Hari Ghotra's video. Watch it for the details.

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