ROGAN JOSH

ROGAN JOSH

Ingredients:

Servings:
4-6

4 tbs ginger garlic paste
3 pounds boneless lamb cut in small bite size pieces
10 whole cardamom pods slit open and crushed
3 -4 bay leaves
8 whole cloves
10 whole peppercorns
2 cinnamon sticks
2 large onions, peeled and finely chopped
1 teaspoon ground coriander
2 teaspoons cumin seeds
4 teaspoons paprika
1 teaspoon cayenne pepper
3 tbs shan meat masala
1 cup water
5 tbs Ghee ( clarified butter)
Salt to taste
1 cup plain yogurt
1 ts garam masala



Directions:

1
Marinate the meat with ginger garlic paste, ground cumin, ground coriander, red chili, Kashmiri chili and Shan meat masala.
2
Heat ghee in a wide heavy pot over a medium heat, brown the onions.
3
Put the cardamom, bay leaves, cloves, peppercons and cinnamon in. Fry for 2-3 minutes.
4
Now put in the meat. Stir and fry for 8 -10 minutes.
5
Put in the meat in a pressure cooker with one cup water and cook for thirty minutes or till almost cooked.
6
Remove meat from cooker and put in pan. Simmer. Add yogurt and continue to simmer till most of the liquid has gone. Thick gravy should remain. Stir every five minutes or so to avoid the meat from sticking to base of pot.
7
Taste for salt. Add more Shan meat masala if needed.
8
Now add 1 ts garam masala and stir. Shut off stove.
9
Serve hot with roti or rice.




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