Rogan josh
Kashmiri lamb in a yoghurt sauce with Kashmiri chilli, red from the chilli rather than from heat.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Warm the cardamom, cinnamon and cloves in the ghee until fragrant, one minute.
Add the asafoetida and the meat straight after, and brown it for ten minutes.
Take the pan off the heat and stir in the Kashmiri chilli; over a flame it burns in seconds and turns bitter.
Return it to a low heat and add the whisked yoghurt a ladle at a time, stirring between each.
Add the fennel and dry ginger, season, and pour in a cup of hot water.
Braise covered for an hour and twenty on a low heat, until the meat comes away from the bone.
Uncover and reduce the sauce until oil rises to the surface. Serve with rice.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Spice Eats · CC BY 3.0