Rogan Josh Recipe (Lamb Rogan Josh)

Name: Rogan Josh Recipe (Lamb Rogan Josh)
Prep time: 5 min
Cook time: 2 h 10 min
Total time: 2 h 15 min
Yield: 3 servings
Ingredients: 1.1 lbs. (500 grams) bone-in mutton ((tender lamb, like leg of lamb or shoulder, cut to 2 inch pieces)); 2 to 3 tablespoons ghee (or mustard oil (refer notes)); ¼ teaspoon asafoetida ((hing, skip if you don't have)); ½ cup curd ((yogurt at room temperature, preferably fresh and not sour)); ¾ teaspoon salt ((adjust to taste)); 1 to 1½ tablespoon Kashmiri red chili powder ((or 2 tbsps. Kashmiri red chili paste)); 1 cup hot water ((or mutton stock, + more as required, up to 5 cups depending on the meat)); 1¼ cup sliced shallots (or yellow onion (optional, refer notes)); 1 bay leaf ((skip if you don't have)); 3 to 4 cloves ((or ¼ teaspoon ground cloves)); 1 inch cinnamon ((or ¼ teaspoon ground cinnamon)); 3 green cardamoms ((or ⅓ teaspoon ground cardamoms)); 1 black cardamom ((skip if you don't have)); 2 teaspoon fennel seeds powder; 1 teaspoon dried ginger powder ((or substitute 1 teaspoon ginger paste)); 1 teaspoon garam masala ((optional))

Total: 2 hr 15 min
Makes: 3 servings

Serves

1 bay leaf ((skip if you don't have))	fry whole spices in ghee until sizzling	sear mutton in spiced ghee until slightly brown	stir hing and spice mixture into browned mutton	cook covered on medium heat	cook covered on low heat until tender	simmer until mutton is fall-off-the-bone tender, stirring occasionally	season with garam masala and rest
3 to 4 cloves ((or ¼ teaspoon ground cloves))
1 inch cinnamon ((or ¼ teaspoon ground cinnamon))
3 green cardamoms ((or ⅓ teaspoon ground cardamoms))
1 black cardamom ((skip if you don't have))
1.1 lbs. (500 grams) bone-in mutton ((tender lamb, like leg of lamb or shoulder, cut to 2 inch pieces))
1 to 1½ tablespoon Kashmiri red chili powder ((or 2 tbsps. Kashmiri red chili paste))	whisk ground spices and salt until smooth
2 teaspoon fennel seeds powder
1 teaspoon dried ginger powder ((or substitute 1 teaspoon ginger paste))
¾ teaspoon salt ((adjust to taste))
¼ teaspoon asafoetida ((hing, skip if you don't have))
1 cup hot water ((or mutton stock, + more as required, up to 5 cups depending on the meat))
1¼ cup sliced shallots (or yellow onion (optional, refer notes))	saute shallots in ghee until golden, cool and blend to a smooth paste
½ cup curd ((yogurt at room temperature, preferably fresh and not sour))
2 to 3 tablespoons ghee (or mustard oil (refer notes))
1 teaspoon garam masala ((optional))

Ingredients

1.1 lbs. (500 grams) bone-in mutton ((tender lamb, like leg of lamb or shoulder, cut to 2 inch pieces))
2 to 3 tablespoons ghee (or mustard oil (refer notes))
¼ teaspoon asafoetida ((hing, skip if you don't have))
½ cup curd ((yogurt at room temperature, preferably fresh and not sour))
¾ teaspoon salt ((adjust to taste))
1 to 1½ tablespoon Kashmiri red chili powder ((or 2 tbsps. Kashmiri red chili paste))
1 cup hot water ((or mutton stock, + more as required, up to 5 cups depending on the meat))
1¼ cup sliced shallots (or yellow onion (optional, refer notes))
1 bay leaf ((skip if you don't have))
3 to 4 cloves ((or ¼ teaspoon ground cloves))
1 inch cinnamon ((or ¼ teaspoon ground cinnamon))
3 green cardamoms ((or ⅓ teaspoon ground cardamoms))
1 black cardamom ((skip if you don't have))
2 teaspoon fennel seeds powder
1 teaspoon dried ginger powder ((or substitute 1 teaspoon ginger paste))
1 teaspoon garam masala ((optional))

Stepssimplified

1Heat 1.5 tablespoons oil in a pan and sauté 1¼ cup sliced shallots or yellow onion over medium heat until golden and caramelized but not burnt.
2Cool the shallots and blend them with 2 to 3 tablespoons yogurt into a smooth paste. Set aside.
3Heat 2 to 3 tablespoons ghee or mustard oil in a heavy bottom pot and add 1 bay leaf, 3 to 4 cloves, 1 inch cinnamon, 3 green cardamoms, and 1 black cardamom.
4When the spices sizzle, add 1.1 pounds bone-in mutton or tender lamb cut into 2 inch pieces and sear over high heat for 1 to 2 minutes.
5Reduce the heat to medium and fry the meat for 4 to 5 minutes until slightly brown.
6In a mixing bowl, whisk together ½ cup room temperature yogurt, ¾ teaspoon salt, 1 to 1½ tablespoons Kashmiri red chili powder, 2 teaspoons fennel seeds powder, and 1 teaspoon dried ginger powder until smooth, adding 3 to 4 tablespoons water or stock if the yogurt is thick.
7Once the meat is light brown, add ¼ teaspoon asafoetida to the pot, remove the pot from the heat, and slowly stir in the yogurt mixture.
8Mix thoroughly, return the pot to the stove, and cook covered for 3 to 4 minutes over medium heat.
9Pour in 1 cup hot water or stock, cover, and cook over low heat until the meat is tender, adding more hot water or stock as needed up to 5 cups total.
10Stir the dish every 7 to 8 minutes and cook for approximately 2 hours until the meat is soft, tender, and falls off the bone.
11During the last 20 minutes of cooking, stir in the blended shallot paste and mix well.
12Taste and add more salt if necessary, then stir in 1 teaspoon garam masala.
13Turn off the heat and let the dish rest for a few hours.