ROGAN JOSH (KASHMIRI LAMB CURRY)
This is one to make with love! This is the one my friends always request. I usually make it the night before and the flavour really develops over night. I make my own Recipe #177110. Australian measurements used. I've not timed the making of this so times are a guesstimate.
Provided by auntchelle
Categories Curries
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Paste:.
- Soak chillies in hot water, to cover, for 5 minutes. Dry toast almonds, ground coriander, cumin and poppy seeds in pan over low heat until spices brown slightly and become aromatic. (Shake pan so spices don't burn.) Place into a food processor with garlic, ginger, onions and chillies and blend until smooth. You may need to add a little of the chile soaking water to help the blending.
- Dry toast the saffron strands in the small pan. Be careful not to burn. In a small bowl crush with the back of a spoon then add 2 tablespoons of boiling water to dissolve. Add to the paste mix and set aside.
- Curry:.
- Heat ghee in a large, heavy-based saucepan and fry cardamom pods, turmeric and paste mix and fry, stirring constantly, until ghee begins to separate from mixture.
- Stir in yoghurt, a spoonful at a time.
- Add tomatoes, garam masala and salt and fry, stirring, for 5 minutes.
- Add lamb and stir over high heat to coat with with spices.
- Reduce heat to very low, cover and cook for 1 hour or until the lamb is very tender. (It should not be necessary to add any liquid). Stir occasionally to prevent spices from sticking to base of pan.
- Serve sprinkled with coriander leaves and accompany with rice.
Nutrition Facts : Calories 507.1, Fat 28.8, SaturatedFat 13.9, Cholesterol 156.8, Sodium 168.3, Carbohydrate 18.8, Fiber 3.9, Sugar 9.2, Protein 44.1
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