Classic Rogan Josh
Generated on: April 30, 2024
Ingredients
meat:
- Lamb, cut into cubes1 kg
base:
- Oil3 tbsp
- Cinnamon stick1
- Bay leaves2
- Cloves4
- Cardamom pods4
- Black peppercorns6
sauce:
- Onions, finely sliced2
- Garlic paste2 tsp
- Ginger paste2 tsp
- Ground turmeric1 tsp
- Kashmiri chili powder2 tsp
- Coriander powder2 tsp
- Cumin powder1 tsp
liquid:
- Water500 ml
- Plain yogurt250 g
finishing:
- Garam masala1 tsp
- Salt
- Fresh coriander leaves, chopped
Directions
- 1
Heat oil in a large heavy-bottomed pan over medium heat. Add cinnamon, bay leaves, cloves, cardamom, and peppercorns. Fry for 2 minutes until fragrant.
- 2
Add the lamb pieces to the pan and brown them on all sides.
- 3
Add the onions and cook until golden. Stir in garlic and ginger paste, and sauté for another minute.
- 4
Sprinkle in turmeric, chili powder, coriander, and cumin. Cook, stirring frequently, for 2 minutes to release their flavors.
- 5
Pour in water, bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the lamb is tender.
- 6
Stir in the yogurt and simmer uncovered for 30 minutes, or until the sauce thickens.
- 7
Add garam masala and salt to taste. Cook for another 5 minutes.
- 8
Garnish with fresh coriander leaves before serving.
Enjoy your food!
