Lamb Rogan Josh
ID: 06ba4bdb...
A rich and fragrant Kashmiri curry featuring tender lamb marinated in saffron-infused yogurt, slow-cooked with aromatic whole spices, caramelized onions, and a vibrant blend of ground spices.
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🍳 Cooking Flow
Marinate the lamb in yogurt mixed with saffron, ginger-garlic paste, and salt for at least 2 hours. → Pound the whole spices and fry them in oil, then add the sliced onions and cook until deep brown. → Stir in the marinated lamb and cook until the meat is sealed. → Add the ground spices, followed by the tomato purée, and simmer until the lamb is tender. → Garnish with fresh coriander and julienned ginger to serve.
Cooking Steps
Brief Cooking Order
Marinate the lamb in yogurt mixed with saffron, ginger-garlic paste, and salt for at least 2 hours. → Pound the whole spices and fry them in oil, then add the sliced onions and cook until deep brown. → Stir in the marinated lamb and cook until the meat is sealed. → Add the ground spices, followed by the tomato purée, and simmer until the lamb is tender. → Garnish with fresh coriander and julienned ginger to serve.
Introduction
A rich and fragrant Kashmiri curry featuring tender lamb marinated in saffron-infused yogurt, slow-cooked with aromatic whole spices, caramelized onions, and a vibrant blend of ground spices.
Step 1
Whisk together the natural yogurt, saffron, and ginger-garlic paste in a bowl, seasoning with a pinch of salt.
Step 2
Add the cubed lamb leg into the yogurt mixture, coat thoroughly, and marinate in the fridge for at least 2 hours or overnight.
Step 3
Pound the whole spices (cumin seeds, cardamom, cinnamon stick, cloves, star anise, and black pepper) in a mortar and pestle to release their aromatic oils.
Step 4
Heat olive oil in a heavy-based pot, add the crushed whole spices, and cook briefly until they crackle and splutter.
Step 5
Immediately add the thinly sliced onions and a pinch of salt. Cook over medium-high heat, stirring frequently, until the onions are deep golden brown.
Ingredients List
Important Notes
Cooking onions until they are a deep brown is essential to developing the characteristic rich, dark color and depth of flavor in Rogan Josh.
Always bring the marinated lamb back to room temperature before cooking to ensure even cooking and tender meat.
If you make your own ginger-garlic paste, adding a touch of vegetable or sunflower oil during blending prevents it from oxidizing and turning green.
Remember to wash your hands thoroughly after handling raw meat.
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