Kashmiri Rogan Josh Indian Mutton Lamb Curry Recipes

Steps:

• Using a spice grinder or a pestle and mortar, grind the black and green cardamom pods, cloves, cinnamon stick, bay leaves, cumin seeds and chillies to a fine powder and set aside.
• In the small bowl of a food processor, whizz together the garlic and ginger with a good splash of water to a purée. Heat the oil in a large non-stick saucepan, add the lamb and brown well for 8-10 mins over a high heat. Add the purée and turn the heat down to medium, stirring constantly, as the mixture begins to reduce. The purée is ready when you see clear oil in the pan, this will take 3-5 mins.
• Give the yogurt a good stir to break up any lumps, then add half of it to the pan. Cook over a medium-high heat, stirring constantly and briskly, folding the yogurt into the lamb, for 8-10 mins until it has been fully absorbed by the meat. Repeat with the next batch of yogurt, stirring constantly as before. Once it is boiling, turn down to a simmer and stir occasionally until it has reduced by about a third. Add the reserved ground spices, the ground coriander and some seasoning.
• Cook for a few mins, stirring continuously, then cover with a lid and leave over a low heat for 1 hr 10 mins, stirring occasionally, until the meat is tender. If the sauce looks dry, add a splash of water.
• Grind the fennel seeds to a fine powder in a spice grinder or pestle and mortar, then add to the pan with the garam masala, ground almonds and some black pepper. Taste and adjust the seasoning, then cook for 1 min. Sprinkle over the coriander and serve with naan bread, if you like.

Steps:

• Heat oil in a large saucepan.
• Add cinnamon stick and cloves.
• After a second, add asafoetida, meat and salt. Saute for 5 minutes.
• Add paprika and cayenne pepper. Stir.
• Add yoghurt gradually. Stir till all the liquid evaporates and the meat turns brown in color.
• Add fennel and ginger powders. Stir.
• Add water or broth, cover partly and cook on medium heat for 30 minutes.
• Cover completely and cook on low heat for another 30 minutes or until the meat is tender. Stir the meat from time to time as it cooks.
• Uncover and add the garam masala powder. If the gravy is too thin, let it boil till it thickens to the desired consistency.
• Serve hot.

Steps:

• Paste:.
• Soak chillies in hot water, to cover, for 5 minutes. Dry toast almonds, ground coriander, cumin and poppy seeds in pan over low heat until spices brown slightly and become aromatic. (Shake pan so spices don't burn.) Place into a food processor with garlic, ginger, onions and chillies and blend until smooth. You may need to add a little of the chile soaking water to help the blending.
• Dry toast the saffron strands in the small pan. Be careful not to burn. In a small bowl crush with the back of a spoon then add 2 tablespoons of boiling water to dissolve. Add to the paste mix and set aside.
• Curry:.
• Heat ghee in a large, heavy-based saucepan and fry cardamom pods, turmeric and paste mix and fry, stirring constantly, until ghee begins to separate from mixture.
• Stir in yoghurt, a spoonful at a time.
• Add tomatoes, garam masala and salt and fry, stirring, for 5 minutes.
• Add lamb and stir over high heat to coat with with spices.
• Reduce heat to very low, cover and cook for 1 hour or until the lamb is very tender. (It should not be necessary to add any liquid). Stir occasionally to prevent spices from sticking to base of pan.
• Serve sprinkled with coriander leaves and accompany with rice.