Lamb Rogan Josh is a very popular dish of Kashmiri cuisine. Lamb chunks are cooked with the onion, garlic, cinnamon, cardamom, bay leaves, turmeric, coriander and Garam masala.

So what are you waiting for, let’s make this delicious dish at home.

Recipe Servings : 3
Recipe Cook Time : 1 hour

Ingredients:

250 gm lamb (मेमना – Memana) chops or stewing lamb
3 tablespoon vegetable oil (तेल – Tel)
2 pieces cinnamon (दालचीनी –  Daalchini) stick
2 Indian bay leaves (तेजपात – Tejpat)
2 green cardamoms (इलायची – Ilaayachi)
2 onions (प्याज – Ilaayachi), finely chopped
2 garlic cloves (लहसुन – Lahsun), finely chopped
1 tablespoon butter (मक्खन – Makkhan)
1/4 teaspoon turmeric (हल्दी – Haldi)
1/4 teaspoon chilli powder (लाल मिर्च – Lal Mirch)
1/2 teaspoon ground cumin (जीरा – Jeera)
1/2 teaspoon ground coriander (धनिया – Dhaniya)
1 tsp tomato (टमाटर – Tamaatar) puree
1/4 teaspoon salt (नमक – Namak)
A pinch of Garam Masala (गरम मसाला)
1 teaspoon lemon (नींबू – Nimbu) juice

Method:

1. Heat the oil in a heavy based pan (कढाई – Kadai).

2. Tip in the cinnamon bark, bay leaves and cardamoms. When they sizzle (make sure they don’t burn, if they do, discard whole spices and repeat the process) add the garlic and the onions followed by the butter and fry till the onions are nicely caramelized. This will take about 10 minutes. It may be longer if you’re frying more onions.

3. Add the turmeric, chilli powder, cumin and coriander and mix for about 30 seconds. Stir in the tomato puree and mix.

4. Add the lamb and fry for 5 to 7 minutes till it changes color or turns opaque. Now pour 400ml of just boiled water, cover and simmer for 40 minutes till the meat is tender.

5. Remove the lid and add the salt and sprinkle the Garam masala. Stir in the lemon juice.

If you want to make the sauce thicker, cook the curry further. If you want more sauce, add an extra 200ml of water. Hint for the perfect curry is, that you should stop cooking dish when you can see oil rising to the top of the saucepan.

6. Just before serving you could garnish with finely chopped coriander leaves. Serve hot with Roti (रोटी) or Naan (नान) or Basmati rice (चावल).