Lamb Recipes - Kashmiri Rogan Josh

Ingredients

• 15 ml/1 tbsp coriander (cilantro) seeds

• 5 ml/1 tsp cumin seeds

• 5 ml/1 tsp poppy seeds

• 4 cloves

• 4 black peppercorns

• 2.5 cm/1 in cinnamon stick

• 5 ml/1 tsp black cardamom seeds

• 15 ml/1 tbsp desiccated (shredded) coconut

• 15 ml/1 tbsp ground almonds

• 1.5 ml/1/2 tsp ground mace

• 1.5 ml/1/2 tsp grated nutmeg

• 75 ml/5 tbsp ghee or oil

• 5 ml/1 tsp onion seeds

• 1 onion, finely chopped

• 4 cloves garlic, crushed

• 2.5 cm/1 in ginger root, finely chopped

• 3 bay leave

• 500 g/18 oz boned lamb, cubed

• 2.5 ml/1/2 tsp ground red chili

• 2.5 ml/1/2 tsp ground turmeric

• salt

• 225 g/8 oz canned tomatoes

• 150 ml/1/4 pt/2/3 cup natural (plain) yoghurt

• 200 ml/7 fl oz/scant 1 cup water

Garnish:

• 2.5 ml/1/2 tsp garam masala

• 15 ml/1 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

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Method:

1. Heat a frying pan and fry the coriander, cumin and poppy seeds, the cloves, peppercorns, cinnamon and cardamom until golden. Cool then grind to a powder. Heat a pan and fry the coconut, almonds, mace and nutmeg until lightly browned.

2. Heat the ghee or oil in a heavy based pan and fry the onion seeds for 30 seconds. Add the onion, garlic, ginger and bay leaves and fry until golden brown.

3. Stir in the lamb and fry for 5 minutes. Stir in the roaster spices, the chili. turmeric and salt then add the tomatoes and cook until all the liquid has been absorbed and the ghee appears on the surface.

4. Add the yoghurt and cook until all the liquid has been absorbed. Add the water, bring to the boil. cover and cook over a low heat for 10 minutes, until the meat is tender.

5. Sprinkle over the garnish ingredients and serve with chapattis, raita, dal and rice.