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.

Ingredients:

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

Directions:

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.