Kash­miri Roghan Josh

Lamb in yo­ghurt and spices, Kash­miri-style

Post - - RECIPES -

Tea­spoon asafetida (op­tional)

125g plain yo­ghurt 40g ghee

2 tea­spoons salt 1 tea­spoon ground ginger

1kg deboned leg of lamb, cut into 5cm cubes

1 tea­spoon chilli pow­der, or to taste 1 ta­ble­spoon finely grated fresh ginger 2 tea­spoons Kash­miri garam masala 2 ta­ble­spoons chopped fresh co­rian­der leaves

Com­bine the asafetida, 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.

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 the pan.

Add 125ml cup hot wa­ter, the chilli pow­der and fresh ginger, and stir well with a 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.

Add 375ml hot wa­ter to the pan and con­tinue cook­ing this way un­til the meat is very ten­der, ad­ding no more than 125ml wa­ter at a time.

Sprin­kle over the garam masala and co­rian­der, cover, and cook for a fur­ther 10 to 15 min­utes.

Serve hot with rice, cha­p­at­tis or paratha.

Serves: 6

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.