Kashmiri Josh

I've always wanted to make a perfect Kashmiri Rogan Josh - unfortunately, I've never succeeded. I personally think its something to do with the use of saunth (dry ginger). Its a tricky spice (use it too much and the flavour becomes too aggressive), and the recipe is made trickier still by the use of saunf (fennel seeds). Last year, I had a lovely, authentic Kashmiri Mutton Rogan Josh made with goat meat - my Kashmiri colleague had cooked it with her grandmother's recipe and had generously brought it for all of us. I still remember the smooth and tart flavour of the yogurt in the gravy, mixed with other layers of flavours - cinnamon, cloves, ginger and fennel. I tried it with chicken this one time, but it wasn't too good. I just came across this recipe of Kashmiri Rogan Josh with lamb. I have yet to try this one out but it looks good.

Ingredients

1 3/4 tsp saunf (fennel seeds)

6 tbsp oil

A pinch of hing (asafoetida)

2 inch stick of cinnamon

4 cardamoms

4 cloves

1 1/5 kgs of lamb, cut into 1 inch cubes

1 tsp chilli powder

2 tsp ground dry ginger

Salt to taste

2 1/4 cups of yogurt, beaten

Method

1. Grind the saunf in a dry grinder. Keep aside.

2. Heat oil in a large pan. Add the hing, and then cinnamon sticks, cardamom and cloves. Let them sizzle for a while. Take care not to let them get burnt.

3. Add the lamb and fry for about 8 minutes.

4. Add the chilli powder, dry ginger powder and salt. Fry for another 5 minutes.

5. Add the yogurt, mix with the lamb and cook for 10 minutes.

6. Add the saunf, mix and cook on low heat, covered for about an hour. Keep adding drops of water and stirring frequently.

7. Cook until the meat is tender and the gravy is thickened. 

Serve with piping hot rice.