Monday, July 21, 2014

Beli Mashi's Rogan Josh

Kashmiri Rogan Josh
2nd Attempt Using More Kashmiri Mirch
Beli Mashi (Mum's elder sister) wrote this recipe for me by hand, but I couldn't find it, so tried to recall from memory how she made it. It turned out so well, it was as if she was by my side while I was cooking it.


2 lbs. baby lamb leg, cut in stew pieces
2 medium onions, cubed blanched and blended to a paste
1 Tbsp. ginger paste
2 tsp. garlic paste
1 Tbsp. Kashmiri mirch or paprika
salt to taste

4 Tbsp. vegetable oil
2 cinnamon sticks
4 large black cardamoms
2 star anise
½ tsp. hing (asafoetida)
2 medium onions, diced

2 tsp. tomato paste (not ketchup)
1 level Tbsp. dried ginger powder
2 Tbsp. Kashmiri mirch or paprika
½ tsp. black pepper powder
½ tsp. cardamom powder
1 heaped Tbsp. roasted fennel seed powder
1 tsp. garam masala
salt to taste

2 Russet potatoes, cubed (optional)
1 cup boiling chicken broth

  1. Wash lamb and marinate in next 5 ingredients overnight in fridge.
  2. Heat oil over medium-high heat and temper with hing, cinnamon sticks,    black cardamom and star anise.
  3. Add diced onions and stir-fry until onions are translucent.
  4. Add lamb pieces along with remaining ingredients except potatoes & chicken broth, pressure cook for 20 minutes and turn heat off.
  5. Allow lamb to cool in pressure cooker until pressure is totally reduced.
  6. Turn heat on to medium-high, stir lamb well and add chicken broth & potatoes.
  7. Lower heat to medium-low, cover and cook until potatoes are tender for about an hour.
  8. Adjust salt to taste and remove from heat.
  9. Serve with steamed Basmati rice or naan. 

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