Rogan Josh
⏱️Prep: 30 mins
|🔥Cook: 1 hour
|🍽️Serves: 4
🥘 Ingredients
- 500g (shoulder cut)Lamb/Mutton
- 1 cup whiskedYogurt
- 2 tbspKashmiri Chili Powder
- 1 tbspFennel Powder (Saunf)
- 1 tspDry Ginger Powder (Sonth)
- 4 tbspMustard Oil
- Cloves, Cardamom, CinnamonWhole Spices
- 1 pinchHing (Asafoetida)
👨🍳 Instructions
1
Heat mustard oil until smoking point, then cool slightly.
2
Add whole spices and hing. Fry the meat pieces until browned and seared.
3
Add a little water and Kashmiri chili powder (dissolved in water) for vibrant red color.
4
Whisk yogurt and add it slowly while stirring continuously to prevent splitting.
5
Add fennel powder, ginger powder, and salt. Cover and cook on low heat.
6
Simmer for 45-60 minutes until the meat is tender and falls off the bone.
7
Serve with steamed rice or Naan.
🍽️ You Might Also Like
Bai
10 mins(10)
Stew made with pork sauce, bamboo shoots, and vegetables.
Non-VegetarianGluten-Free
Butter Chicken
30 mins(10)
World-famous chicken curry in a creamy tomato sauce.
Non-VegetarianGluten-Free
Chicken Chettinad
30 mins(10)
Fiery chicken curry made with fresh ground spices.
Non-VegetarianGluten-Free
💬 Comments
Join the conversation! Log in to share your cooking experience.
Log in to CommentLoading comments...