Ingredients
-
1 1/2
-
1
-
3 1/4
-
6
-
3/4
-
1/2
-
1
-
4
-
1/4
-
1/2
-
-
-
-
-
Directions
Kashmiri Rogan Josh (Indian Mutton/ Lamb Curry),A medium-spiced lamb dish from Northern India.,Thanks for this recipe. used beef stock (I assume “broth” is american for stock) and althought I enjoyed it, it would have been far better just using water. I would also cut down on the paprika next time and perhaps add a bit more garam massala.,A medium-spiced lamb dish from Northern India.
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Steps
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1
Done
|
Heat Oil in a Large Saucepan. |
|
2
Done
|
Add Cinnamon Stick and Cloves. |
|
3
Done
|
After a Second, Add Asafoetida, Meat and Salt. Saute For 5 Minutes. |
|
4
Done
|
Add Paprika and Cayenne Pepper. Stir. |
|
5
Done
|
Add Yoghurt Gradually. Stir Till All the Liquid Evaporates and the Meat Turns Brown in Color. |
|
6
Done
|
Add Fennel and Ginger Powders. Stir. |
|
7
Done
|
Add Water or Broth, Cover Partly and Cook on Medium Heat For 30 Minutes. |
|
8
Done
|
Cover Completely and Cook on Low Heat For Another 30 Minutes or Until the Meat Is Tender. Stir the Meat from Time to Time as It Cooks. |
|
9
Done
|
Uncover and Add the Garam Masala Powder. If the Gravy Is Too Thin, Let It Boil Till It Thickens to the Desired Consistency. |
|
10
Done
|
Serve Hot. |
