Table of Contents
My Mother’s Rogan Josh
Serves 4–6
Ingredients
- 6 Tbsp. neutral cooking oil
- 1 Tbsp. whole cumin seeds
- 6 whole cloves
- 4 cinnamon sticks
- 4 black cardamom pods
- 3 bay leaves
- 2–2.5 lbs. lamb leg, ideally bone-in, cut into 2-inch cubes
- 3 Tbsp. Kashmiri red chili powder (for a milder dish, sub with a blend of paprika and standard chili powder)
- 1 pinch asafetida (hing)
- 2 Tbsp. yogurt
- 4 Tbsp. ground fennel
- 1 Tbsp. ground ginger
- 1 tsp. garam masala
- 4 green cardamom pods, crushed with a mortar and pestle
- 1 tsp. desi ghee
- Salt, to taste
Directions
1. Warm oil in a large pot over medium-high heat. Add cumin seed, clove, cinnamon, black cardamom, and bay leaf. Fry for about 30 seconds.
2. Add lamb cubes to the pot and fry until they’re brown on all sides, about 10 minutes. Season liberally with salt.
3. Stir in chili powder and asafetida, then yogurt. Cook for 2 more minutes.
4. Stir in fennel, ginger, and garam masala. Cook for 3–4 minutes.
5. Add water to almost cover the lamb, about 3 ½ cups.
6. Place lid on pot and cook over medium heat until the liquid is reduced by half, approximately 25 minutes.
7. Reduce heat to a simmer and cook until the meat is tender and the gravy is thickened, approximately 10 more minutes.
8. Remove from heat, add crushed green cardamom, and stir in ghee. Cover until you’re ready to serve, preferably with mounds of basmati rice.
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