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Kashmiri Rogan Josh

Kashmiri Rogan Josh recipe image
This authentic Kashmiri Rogan Josh features tender cubed lamb simmered in a rich, yogurt-based sauce. The dish is infused with warm spices like fennel, cinnamon, and cloves for a complex, savory flavor profile. It is a hearty, protein-packed main course perfect for family dinners.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1418.2
Dietary: Gluten-free
Description
This authentic Kashmiri Rogan Josh features tender cubed lamb simmered in a rich, yogurt-based sauce. The dish is infused with warm spices like fennel, cinnamon, and cloves for a complex, savory flavor profile. It is a hearty, protein-packed main course perfect for family dinners.
Ingredients
  • 1 tablespoon Whole fennel seeds
  • 3 1/4 cup Plain yoghurt
  • 6 tablespoon Vegetable oil
  • 1 /4" stick of cinnamon
  • 1/2 teaspoon Whole cloves
  • 2 1/2 teaspoon Salt
  • 1 pn Asafetida
  • 3 pound Cubed lamb
  • 4 teaspoon Paprika
  • 1/2 teaspoon Cayenne pepper
  • 1 1/2 teaspoon Dried ginger
  • 3 2/3 cup Water or beef broth
  • 1/4 teaspoon Garam masala
Directions
  1. 1
    Grind the fennel seeds until find.
  2. 2
    Put the yoghurt in a bowl and beat it with a fork until smooth and creamy.
  3. 3
    Heat the oil in a large pot over a high flame.
  4. 4
    When hot, put in the cinnamon and cloves.
  5. 5
    A second later, put in the ground asafetida.
  6. 6
    A second after that, put in all the meat and the salt.
  7. 7
    Stir the meat an cook, still on a high flame for about 5 minutes.
  8. 8
    Now put in the paprika and cayenne and give the meat a good stir.
  9. 9
    Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so.
  10. 10
    Add all the yoghurt this way.
  11. 11
    Keep cooking on high
  12. 12
    heat until all liquid has boiled away and the meat pieces have browned slightly.
  13. 13
    Add the fennel and ginger.
  14. 14
    Give the meat some more good stirs.
  15. 15
    Now put in the water or broth,
  16. 16
    cover so as to leave the lid very slightly ajar, and
  17. 17
    cook on medium
  18. 18
    heat for 30 minutes.
  19. 19
    Cover completely and cook on low heat for another 45 minutes or until meat is tinder.
  20. 20
    Stir a few times as the meat cooks, making sure that there is always some liquid in the pot.
  21. 21
    Remove the lid and add the garam masala.
  22. 22
    You should have a thick, reddish brown sauce.
  23. 23
    If it is too thin, boil away some of the liquid

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1418.2kcal
% Daily Value *
Total Fat 103.3g159%
Saturated Fat 38.3g192%
Cholesterol 351.7mg118%
Sodium 1500.0mg63%
Total Carbohydrate 33.3g12%
Dietary Fiber 15.4g62%
Sugars 10.3g
Protein 94.1g189%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: asafetida, beef, boiling, broth, cayenne, cinnamon, cloves, cubed, dried, fennel, garam, ginger, indian, josh, kashmiri, lamb, main, masala, oil, paprika
Read it online: https://www.chefs-mate.com/recipe/kashmiri-rogan-josh/