Rogan Gosht (Kashmiri Lamb)

Kashmiri Lamb, is the most popular lamb dish in India and is usually served with spiced rice (pulao) or Indian bread (roti).As it is cooked entirely in juices of vegetables with no oil, giving it a different flavor that is subtle. Also it is so light that you can eat without feeling heavy.

Ingredients

½ kg Lamb boneless, cut into cubes
½ kg Lamb meat on bones (shank)
1 Cup Chopped onions
½ tsp Cumin seeds
2 Cinnamons
2 tsp Ground chili
1½ Cup natural yoghurt/curd
7 Cloves
4 Garlic peeled cloves
4 Black cardamom (Crack open the pods)
4 Green cardamom pods
1 tsp Ground coriander
1 tsp Ground turmeric
1 tsp Ground ginger peeled
2 tbsp Vegetable oil/Ghee
2 Cup water
Salt to taste

Direction:

• Make a paste of onions, garlic and ginger. Set aside.
• In a heavy bottomed pan, heat ghee. Add lamb, fry till all sides are seared, and the meat is brown.Remove lamb and set aside.
• Add cumin seeds and shahi jeera, fry till brown for about 2 minutes.
• Add onion/garlic/ginger paste .Fry till most of the moisture is gone. It will start turning greenish brown due to the chemical reactions between raw onions and raw garlic.
• Add cinnamon, cloves, cardamom and peppercorn. Fry about 2 mins.
• Add lamb, add curd nearly ¼ cup. Cook till curd is consumed about 2 mins. Add more yoghurt and repeat till all the curd is consumed.
• Add remaining ingredients except water. Fry for about mins.
• Add ¼ cup water. Simmer on; low heat till the water is absorbed (about 4 mins).
• Repeat till the water is absorbed and lamb is tender.