My first memory of this sumptuous thick gravy with tender marinated lamb goes back as far as seven years ago. The vision of eating this traditional Kashmiri recipe brought into our country by the ever-famous cooks of the Mughlai kitchen, at friend’s place, reminds me from day to day, as to how much Indian cooking has to offer and how diverse it can be.
A few months back, when I visited this friend’s place again, I just had to ask for this recipe. My friend’s mom who got the recipe from a Kashmiri friend’s grandma recounted over how many times she had tried the recipe, and how she had never been able to attain the perfection rendered by the grandma’s hand, despite being as close to authentic as it can get.
That’s the thing about cooking. You tend to see an enormous amount of variations over a single recipe, each one taking up a different rhythm imparted by the hands of the maker. Each recipe has its own traits, traditions and secrets that define itself.
This curry was cooked with so much excitement, and the sight of to the lamb being cooked in the delicious, red gravy was a sight to hold on to. I had to control myself to the highest possible extent to spare time for the little photography that I know 😛
Hope my version of Rogan Josh delights and appeases your tummies as much as it does to mine! 🙂
- Lamb (boneless) – 500 gm
- Curd – 150 gm
- Kashmiri Chili powder – 2 tsp
- Ginger garlic paste – 1 tbsp
- Asafoetida – a pinch
- Coriander – to garnish
- Salt – to taste
- Vegetable oil – 3 tbsp
- Cassia bark – 2cm piece
- Bay leaves – 2
- Ground cumin – 1/2 tsp
- Ground coriander – 1/2 tsp
- Cloves – 4
- Black pepper – 1 tsp
- Mace blade – 2
- Seeds of 3 green cardamom pods
- Marinate the lamb with the curd, ginger garlic paste and the chili powder. Leave it to rest overnight or to a minimum of 3 hours.
- Heat oil in a sauce pan, add the asafetida and let it sizzle for a couple of seconds. Add the meat and the marinade and let it cook for a minimum of 30 minutes, stirring it continuously.
- Grind the ingredients for the spice powder, and add it to the meat. Mix it in, and add some water according to the requirement of consistency. Cook for another 20 minutes.
- Garnish with coriander. Serve with naan, chapathis or parotas.