Bismillahir Rahmanir Raheem
Rogan Josh is a rich and aromatic lamb curry, hailing from Kashmir in India, cooked with the most fragrant spices. It takes on its characteristic red hue from the use of bright-colored kashmiri chilli powder. It requires no roasting and grinding of ingredients at all! It is fairly simple to make this curry., however requires slow cooking and might take longer to cook than other ways of fast-cooking:) Here's how I cooked my curry...
Lamb meat-2 lbs washed and drained(lean shoulder meat)
turmeric powder-1 tsp
red chilli powder-2 tsps
ginger-garlic paste-1 1/2 tsp
Onion- 1 large, sliced
cinnamon stick-3 one inch pieces
caraway seeds-1/2 tsp
tomato puree-1 cup
fresh mint leaves-1 tsp, chopped
green pepper-2. slit
Method: Marinate the meat in yogurt, salt, turmeric powder, chilli powder, ginger-garlic paste for an hour in the refrigerator. Heat oil in a heavy bottomed pot and throw in the whole spices and wait for a brief minute until they turn slightly brown. Put the sliced onions and saute them until they turn crisp and golden brown. At this point, add the marinated meat and cook on high heat for ten minutes until all the juices are released. Give it a stir and lower the heat to a medium and cook for 20 minutes. Make sure you are checking on it and stirring frequently to avoid burning. Now, pour the tomato puree, mix well and increase the heat to a medium high for a couple of minutes until it gives out a fragrant aroma. Reduce the heat to the lowest and let cook for five more minutes. Transfer to a serving bowl. Garnish with fresh mint leaves and slit green pepper. Enjoy!