Lamb Rogan Josh

By Hari Ghotra · 150 min

Ingredients

Instructions

1. Heat the mustard oil until it smokes. Let it cool, then reheat it and add the asafoetida.
2. Add the cumin seeds, cassia bark, cloves, whole 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.
4. Lower the heat, stir in the red Kashmiri chilli powder and hot chilli powder if using, and cook for a few minutes on low so the chilli powder does not burn.
5. Add the ginger powder and fennel powder.
6. Stir in the yoghurt one tablespoon at a time. Cover 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.
7. Once 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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