Kashmiri Rogan Josh 

Kashmir is a place where one sees nature at its height, a soul-stirring spectacle which will linger in one's mind forever. The cuisine is a magnificent blending of the culinary arts of the Moghuls and the Kashmiris. This aromatic lamb curry is a signature dish of Kashmir and is one of the main dishes in the famous multi-course meal, wazwan.

Category: Curries 

Recipe: 045

INGREDIENTS 

• 2-3 tbsp Ghee (or preferred Oil)

• 1 Medium Onion, grated (or finely chopped)

• 21⁄2 tsp Ginger Paste (or 15g of peeled ginger, finely chopped)

• 10 tsp Garlic Paste (or 10 large cloves of garlic, finely chopped)

• 8 tsp (20g) Mrs Balbir Singh Kashmiri Rogan Josh Blend*

• 1⁄4 cup (18g) Ground Almonds

• 1 tbsp (15ml) Water

• 1⁄2 cup (120ml) Natural or Greek Yoghurt

• 3⁄4 cup (180ml) Passata (or Tinned Chopped Tomatoes)

• 2 tsp Salt, or to taste

• 680g Leg of Lamb or Mutton, cubed

• 1 cup (240ml) Water, hot

• 1⁄2 tsp Mrs Balbir Singh Original Garam Masala*

• 1 tbsp Fresh Coriander Leaves, chopped for garnishing

Step 1:  

Heat the ghee, fry the onions for 5 minutes or until slightly brown. Add the garlic, ginger and Mrs Balbir Singh Kashmiri Rogan Josh Blend into the pan and cook on medium-high heat for a further 2 minutes. Then add the almonds, and 1 tablespoon (15ml) of water and cook for a further 4-5 minutes.

Step 2:  

Add the yoghurt, stirring it until it is fully blended into the mixture. Add the tomatoes and salt, and cook on medium-high heat for 5 minutes. Add the lamb, and cook further on medium heat for 5-6 minutes.

Step 3: 

Add the cup of hot water, stir to mix in fully and then cover the pan. Simmer on a low heat for an hour and a half (or approximately 20-30 mins if using chicken or vegetables instead of lamb). Five minutes before the end add half a teaspoon of Mrs Balbir Singh Original Garam Masala. Stir well, and simmer on a medium heat with the lid on for the final 5 minutes.