Rogan josh recipe

This rogan josh recipe is from the beautiful Kashmir Valley, with fall-apart lamb and a fragrant sauce.

Ingredients

Details

  • Cuisine: Kashmiri
  • Recipe Type: Lamb
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 65 mins
  • Serves: 6

Step-by-step

  1. Put the meat in a deep saucepan along with the water, crushed garlic and 0.5 teaspoon of the salt. Boil for 20 minutes until the meat is half cooked. Skim off and discard any scum that rises to the surface. Remove from the heat and strain the cooking stock into a jug. Set the meat aside.
  2. Heat the oil in a large pan with a lid over a medium heat. Add the whole spices and bay leaves and cook for 1 minute, then add all the ground spices, along with the remaining 1 teaspoon of salt, the shallot paste and the chilli powder in its soaking water.
  3. Stir continuously until well combined.
  4. Increase the heat to high and add the boiled meat. Sauté for about 4 minutes, then reduce the heat to low.
  5. Add the reserved cooking stock, cover and cook for 30-35 minutes until the meat is tender.
  6. Add the cockscomb flower extract (if using) and the soaked saffron. Mix well, and cook for a final 2 minutes.
  7. Serve piping hot with rice.

This recipe is from On The Himalayan Trail by Romy Gill (Hardie Grant, £27). Photography ©Poras Chaudhary and Matt Russell.

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