Rogan Josh

Kashmiri lamb curry with fennel and dried ginger.

Ingredients

• 1 kg Lamb
• 1 cup Yogurt
• 3 tbsp Kashmiri chili powder
• 1 tbsp Fennel powder
• 1 tbsp Dried ginger powder
• ¼ tsp Asafoetida
• 5 Cardamom pods
• 5 Cloves
• 2 Cinnamon stick
• 5 tbsp Ghee
• 2 tsp Salt
• 3 cups Water

Method

1. Sear the lamb — Brown the lamb in ghee with the whole spices until well coloured.
2. Add asafoetida — Add a pinch of asafoetida — traditional Kashmiri rogan josh uses no onion or garlic at all.
3. Add the chili — Mix the Kashmiri chili with a little water into a paste and add it; this gives the deep red colour without much heat.
4. Add yogurt slowly — Whisk the yogurt and add it a spoonful at a time, stirring constantly, or it will split.
5. Add the powders — Stir in the fennel and dried ginger.
6. Simmer — Add water, cover, and cook gently 1½ hours until the oil separates.
7. Rogan Josh is ready — Serve with rice.

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