Easy Peasy Restaurant-Style Rogan Josh Recipe

Rogan Josh is a signature dish from the magnificent valleys of Kashmir. Brimming with flavours of fennel, cardamom and marked by its striking red hue, it is indeed a celebration of all senses. It is reputed to have featured on the dinners of the Nehru family, who were of Kashmiri lineage, including Jawaharlal Nehru and Indira Gandhi.

What You Need

• 5 tablespoons vegetable oil
  
• 7 
black peppercorns, left whole
  
• 3 
black cardamom pods, left whole
  
• 5 
green cardamom pods, left whole
  
• 4 
whole cloves
  
• 1 
cinnamon stick
  
• 1 
piece mace
  
• 1 
onion, finely chopped
  
• 1 
(1 1/2-pound) leg of lamb or mutton, bone intact, cut into pieces
  
• 6 
garlic cloves, peeled, left whole
  
• 1 
(3/4-inch) piece fresh ginger, peeled and cut in half
  
• Water, as needed
  
• 2 
teaspoons ground coriander
  
• 2 
teaspoons ground cumin
  
• 1/2 
teaspoon red chile powder
  
• 2 
teaspoons ground fennel seeds
  
• 1 1/2 
teaspoons garam masala
  
• 2 
tomatoes, blended to a pulp in afood processor
  
• 3 
tablespoons plain yogurt
  
• Kosher salt
  
• Boiling water, as needed
  
• Handful chopped fresh cilantro, leaves and stems
  

How to Make It

• Heat the oil in a large pan over a medium heat.
  
• Add the black peppercorns, black and green cardamom, pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant.
  

• Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continuosally, until the lamb pieces are golden brown all over.

• Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to a fine paste.

• Add the garlic and ginger paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.
  

• Stir in the ground coriander, cumin, red chile powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste.

• Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.

• Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.

• Add enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through.

• Stir in the chopped fresh cilantro just before serving.
  

Eat! Slurrp! Burrp!