Kashmiri roghan josh

Kashmiri roghan josh

Lamb in yoghurt and spices, Kashmiri-style

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Asafoetida is mixed with rice flour, but if you have the pure resin, much less is required to deliver the desired flavour to a dish.

Ingredients

Quantity Ingredient
1/4 teaspoon asafoetida, (optional)
125g plain yoghurt
2 tablespoons ghee
2 teaspoons salt
1 teaspoon ground ginger
1kg boned leg of lamb, cut into 5 cm cubes
1 teaspoon chilli powder, or to taste
1 tablespoon fresh ginger, finely grated
2 teaspoons Garam masala
2 tablespoons fresh coriander leaves, chopped

Method

  1. Combine the asafoetida, if using, with 1 tablespoon of hot water and stir to dissolve. Add the yoghurt, ghee, salt and ground ginger and mix well to combine.
  2. Place the yoghurt mixture in a large heavy-based saucepan with the lamb over low heat. Cover and cook, stirring regularly, until the juices given out by the lamb evaporate and the spice mixture starts to stick to the base of pan. Add 125 ml hot water, the chilli powder and fresh ginger and stir well with the wooden spoon, scraping the dried mixture from the base of the pan and incorporating it with the liquid added. Continue to cook, covered, until the liquid evaporates and the mixture sticks to the pan.
  3. Add 375 ml hot water to the pan and continue cooking this way until the meat is very tender, adding no more than 125 ml water at a time. Sprinkle over the garam masala and coriander, cover and cook for a further 10–15 minutes. Serve hot with rice, chapatis or parathas.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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