Anjum Anand’s recipe of Kashmiri Rogan Josh for this Indian lamb curry is slowly stewed for melt-in-the-mouth meat and a rich, spiced sauce. Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal. It consists of braised Lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices. Its characteristic brilliant red color traditionally comes from liberal amounts of dried Kashmiri chilies that have been de-seeded to reduce their heat.
- 2 black cardamom pods
- 8 green cardamom pods
- 6 cloves
- 5cm/2in cinnamon stick
- 2 dried bay leaves
- 2 tsp cumin seeds
- 5-8 mild Kashmiri chillies or red chillipowder, to taste
- 8 large garlic cloves
- 25g ginger, peeled and cut into large pieces
- 5-6 tbsp vegetable oil or ghee, or a mixture of both
- 800g diced leg of lamb
- 300g natural full-fat yogurt
- 1 tbsp ground coriander
- 2 tsp ground fennel seeds
- ¾ -1 tsp garam masala
- 2-3 tbsp ground almonds
- handful fresh coriander, chopped
- naan bread, to serve (optional)
Using a spice grinder or a pestle and mortar, grind the black and green cardamom pods, cloves, cinnamon stick, bay leaves,cumin seeds and chillies to a fine powder and set aside.
In the small bowl of a food processor, whizz together the garlic and ginger with a good splash of water to a purée. Heat the oil in a large non-stick saucepan, add the lamb and brown well for 8-10 mins over a high heat. Add the purée and turn the heat down to medium, stirring constantly, as the mixture begins to reduce. The purée is ready when you see clear oil in the pan, this will take 3-5 mins.
Give the yogurt a good stir to break up any lumps, then add half of it to the pan. Cook over a medium-high heat, stirring constantly and briskly, folding the yogurt into the lamb, for 8-10 mins until it has been fully absorbed by the meat. Repeat with the next batch of yogurt, stirring constantly as before. Once it is boiling, turn down to a simmer and stir occasionally until it has reduced by about a third. Add the reserved ground spices, the ground coriander and some seasoning.
Cook for a few mins, stirring continuously, then cover with a lid and leave over a low heat for 1 hr 10 mins, stirring occasionally, until the meat is tender. If the sauce looks dry, add a splash of water.
Grind the fennel seeds to a fine powder in a spice grinder or pestle and mortar, then add to the pan with the garam masala, groundalmonds and some black pepper. Taste and adjust the seasoning, then cook for 1 min. Sprinkle over the coriander and serve with naan bread, if you like.
Recipe from Good Food magazine