Lamb Rogan Josh

Lamb Rogan Josh

Over 3 decades ago, during time spent in California, Mum's sister and my aunt came to visit us for a number of months. She enjoyed talking about her (and Mum's) childhood in Burma. It was during her stay that we met 3 families from Burma, also living in Southern California. My most precious memories of her are the endless hours we spent in the kitchen while we prepared a number of her favorite dishes. She taught me how to make tandoori chicken in the toaster oven, plump and juicy gulab jamuns and this lamb curry that originated in Kashmir, India.

The lamb simmers on the stove top for 2-1/2 hours until fall-off-the-bone tender and tastes delicious served with rice or any Indian bread.

Ingredients

1 lb. leg of lamb, cut in bite-sized pieces

2 Tbsp. vegatable oil

1 tsp. hing/asafoetida

2 whole cloves

2 whole black cardamoms 

2 cinnamon sticks

2 mace

1 pinch saffron

1/2 tsp. ground black pepper

1 tsp. ground ginger powder

1/2 tsp. turmeric powder

salt to taste

1 tsp. fennel powder

1 tsp. cayenne pepper powder

1/2 tsp. cumin powder 

1/2 tsp. coriander powder

1/2 tsp. cardamom/elaichi powder

1/4 tsp. cinnamon powder

2 tsp. Kashmiri mirch/Hungarian paprika 

yoghurt 1/2 cup, whipped 

boiling water 1/2 cup

Directions

1. Heat oil over medium-high heat and add meat, along with next 10 ingredients, cover & cook until dry for 1/2 hour.
1. Lower heat to medium-low, add spice powders and water, cover and cook for 1 hour until gravy thickens and meat is tender.
2. Stir in whipped yogurt, a tablespoon at a time, & simmer over low heat for another hour.
3. Adjust salt to taste and add more paprika if necessary for a deep rich, red color.

Serve with steamed rice or chapatis.