Ingredients :

  • Lamb pieces 800 gms.
  • Dry ginger powder 1 tbsp.
  • Cinnamon 2 no.
  • Cloves 6 - 8 no.
  • Black peppercorn 5 - 8 no.
  • Black cardamom 4 no.
  • Curd (yogurt) 1 cup
  • Coriander powder 1 tbsp.
  • Aniseed powder 2 tsp.
  • Asafoetida a pinch
  • Kashmiri red chili powder 1 tbsp.
  • Ghee/Oil 4 tbsp.
  • Salt As per taste

Method :

  • Clean, wash and cut lamb into medium sized pieces.
  • Heat oil in a thick bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and cardamom. Sauté for half a minute.
  • Add lamb pieces and cook on a medium flame, stirring constantly till lamb pieces get a reddish brown color. This may take 12-15 minutes.
  • Sprinkle a little water and repeat cooking of lamb for 12- 15 minutes on a slow flame. Make sure to stir constantly and scrape all the sediments from the bottom of the pan.
  • Add red chili powder, coriander powder, aniseed powder, dry ginger powder and salt.
  • Add beaten Curd/Yogurt and 2 cups of water. Cook covered till lamb is tender.
  • Traditional Kashmiri Rogan Josh has a thin gravy and has a thick layer of fat/oil on top. This dish is enjoyed best with steaming hot boiled rice.

Author :

Unknown, Someone on the NET