½ Kg Lamb or Mutton
1 Onion, sliced
3 tsp Kashmiri red chili powder
Pinch of asafoetida
½ cup yogurt
1/2 Cinnamon stick
1 tsp fennel powder
1 tsp dry ginger powder
2 Black Cardamoms
2 Green Cardamoms
1 Bay leave
Pinch of nutmeg
Pinch of mace
Salt (To taste)
Coriander leaved, chopped ( to garnish)
2 tsp mustard oil (optional)
Chicken broth (optional)
In a heavy bottomed pan heat mustard oil on high flame. Rogan josh is traditionally cooked in mustard oil but you can use any other oil of your choice.
When oil is hot add cinnamon, bay leaf, onions and asafoetida. Sautee till onions are golden brown. Be careful that onions don’t get burnt.
Add meat and ¼ of the salt and stir well. Let meat fry for 10 minutes over medium heat.
Make a paste of Kashmiri red chili powder in little water and add into meat. Give it a good stir.
Now slowly and gradually add yogurt and keep stirring the meat so that it does not stick at the bottom of the pan.
Let it cook for 5 minutes over high flame.
Add fennel powder, dry ginger powder, dry and green cardamom, cloves, nutmeg, mace and rest of the salt into the meat. Stir nicely.
Add water of broth as per the consistency of the curry you want. I have used ½ ltr of chicken broth here but water will also work just fine.
Cover the lid and let it cook. If you don’t want to pressure cook then it will take 40-45 minutes otherwise pressure cook it until soft.
When done garnish with coriander and serve with rice or roti.