ROGAN JOSH

Rogan Josh

Ingredients:

Plain Yogurt - 1 cup

Cayenne pepper - ½ tsp

Asafedita - ¼ tsp

Diced lamb - 2 lb

Coriander seeds - 1 tbsp

Cardamom seeds - 1tbsp

Cumin seeds - 1 tbsp

White poppy seeds - 1 tsp

Black peppercorns - 8

Cloves - 4

Gingerroot – 1 ¼ inch – 3 cm piece

Garlic - 4 cloves

Almonds - 2 tbsp

Water - 1 ¼ cups

Ghee (or) Vegetable oil - 4 tbsp

Onion - 1 (chopped)

Turmeric powder - 1 tsp

Cilantro - 2 tbsp (Chopped)

Garam masala - 1 tsp

Salt – to taste

Method:

1. Mix the yogurt, cayenne, and asafedita together in a large, shallow dish.

2. Add the lamb and toss well to coat. Cover and reserve.

3. Preheat the oven to 275*F.

4. Place the coriander seeds and the cardamom, cumin, and poppy seeds in a food processor or blender with the peppercorns, cloves, ginger, garlic, almonds, and 4 tablespoons of the water and process to make a paste, adding a little water, if necessary. Reserve until required.

5. Heat the ghee in a flameproof casserole.

6. Add the onion and cook over low heat for 10 minutes, or until golden.

7. Stir in the spice paste and turmeric and cook, stirring, for 5 minutes.

8. Add the lamb, with its marinade, and then increase the heat to high and cook, stirring for 10 minutes.

9. Reduce the heat, then cover and simmer for 45 minutes.

10. Stir 4 tablespoons of the water into the casserole and cook, stirring, until it has been incorporated.

11. Stir in another 4 tablespoons of the water and cook until incorporated. Add the remaining water, then re-cover the casserole and simmer for 15 minutes.

12. Stir the chopped cilantro and garam masala into the lamb and season with salt to taste.

13. Cover, then transfer the casserole to the oven and cook for an additional 25 minutes.

14. Serve immediately with any kind of Naan, paratha, roti, and white rice.