Indulge in the aromatic and flavorsome delight of Rogan Josh, a classic Kashmiri dish that is known for its rich, fragrant gravy and tender pieces of meat. Our Rogan Josh is a culinary masterpiece that combines succulent meat, a blend of aromatic spices, and a velvety sauce that is as vibrant as it is delicious.

Ingredients:

500 grams lamb meat, cut into cubes

3-4 tablespoons ghee or vegetable oil

2 onions, finely chopped

2 teaspoons ginger paste

2 teaspoons garlic paste

2-3 green cardamom pods

2-3 black cardamom pods

2-3 cloves

1 cinnamon stick

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon Kashmiri red chili powder

1/2 teaspoon turmeric powder

1/2 teaspoon fennel powder

1/2 teaspoon garam masala

2-3 tomatoes, finely chopped

1 teaspoon salt, or to taste

1/4 cup plain yogurt

1/4 cup fresh cilantro leaves, chopped

Recipe:

1.In a heavy-bottomed pot or dutch oven, heat the ghee or oil over medium-high heat. Add the onions and sauté until they turn golden brown.

2.Add the ginger and garlic paste, and sauté for 2-3 minutes, or until the raw smell goes away.

3.Add the green and black cardamom pods, cloves, cinnamon stick, and cumin seeds, and sauté for 1-2 minutes, or until fragrant.

4.Add the lamb meat and sauté until it turns brown on all sides.

5.Add the coriander powder, red chili powder, turmeric powder, fennel powder, and garam masala, and sauté for 1-2 minutes.

6.Add the chopped tomatoes and salt, and mix well. Cover the pot and simmer for 15-20 minutes, or until the tomatoes have cooked down and turned into a thick gravy.

7.Add the plain yogurt and cilantro leaves, and mix well. Cover the pot and simmer for another 10-15 minutes, or until the lamb meat is cooked through and tender.

Serve hot with naan bread or rice.