Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Total time: 1 hour 45 minutes
Ingredients:
- 500 grams lamb, cut into pieces (you can also use mutton or beef)
- 3 tablespoons ghee (clarified butter) or oil
- 2 onions, finely chopped
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon fennel seeds
- 4 green cardamom pods, crushed
- 2 cloves
- 1-inch cinnamon stick
- 1 cup yogurt, whisked
- 1 cup tomato puree
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Heat ghee or oil in a heavy-bottomed pan or pressure cooker over medium heat.
- Add the chopped onions and sauté until they turn golden brown.
- Add ginger paste and garlic paste to the pan and sauté for a minute until the raw aroma disappears.
- Lower the heat and add red chili powder, turmeric powder, ground cumin, ground coriander, fennel seeds, crushed cardamom pods, cloves, and cinnamon stick. Stir well to combine the spices with the onion mixture. Cook for a minute or two, allowing the spices to release their flavors.
- Add the lamb pieces to the pan and mix well, ensuring that each piece is coated with the spice mixture. Cook the lamb until it is browned on all sides.
- Reduce the heat to low and add the whisked yogurt. Stir well to combine the yogurt with the lamb and spices. Cook for a few minutes, stirring occasionally.
- Add the tomato puree and mix well. Cook for another few minutes until the tomato puree is well incorporated into the curry.
- If using a pressure cooker, add enough water to cover the lamb pieces. Close the pressure cooker and cook for about 4-5 whistles, or until the lamb is tender. If using a regular pot, add water as needed to achieve the desired consistency and simmer the curry for 1-1.5 hours, or until the lamb is cooked and tender.
- Adjust the salt according to your taste and simmer the curry for a few more minutes to allow the flavors to meld together.
- Garnish with fresh coriander leaves.
- Serve the Rogan Josh hot with steamed rice, naan bread, or roti.
Enjoy the rich and aromatic flavors of this authentic Rogan Josh!