Category: Other
Rating: 3.65
Servings: 6


1 tablespoon whole fennel seeds
6 tablespoon vegetable oil
1/2 teaspoon whole cloves
1 pinch asafetida
4 teaspoon paprika
1 1/2 teaspoon dried ginger
1/4 teaspoon garam masala
3 1/4 cup plain yoghurt
1 3/4 stick of cinnamon
2 1/2 teaspoon salt
3 lb cubed lamb
1/2 teaspoon cayenne pepper
3 2/3 cup water or beef broth

Directions: How to Cook Kashmiri Rogan Josh

Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves. A second later, put in the ground asafetida. A second after that, put in all the meat and the salt. Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way. Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly. Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot. Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid.

From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP


=- Rate this Recipe -=

Very good




Very Poor

Related recipes:
Onion Pakora (Vengaya Pakora)
Sambar Powder I (Sambar Podi I)
Fried Chick Peas
Naan #1
Cauliflower Koottu (Cauliflower In Spicy Coconut Gravy)

Recent comments and reviews for this recipe:

kaj writes:

ye it's good.

Posted on 02 Feb 2009, 19:55 ET

pratap writes:


Posted on 21 Apr 2011, 12:16 ET

Add your comment:

What is 17 minus four?
Your Comment (no html):