Rogan josh consists of pieces of lamb or mutton braised with a gravy flavoured with garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, and cinnamon), and in some versions incorporating onions or yogurt. After initial braising, the dish may be finished using the dampokhtak slow cooking technique.

Ingredients

1 Kg Meat, 1 Cup Mustard/refined oil, 3 tsp Red chili powder, 3 tsp Fennel powder, 2 tsp Ginger powder, 2 tsp Cumin powder, 3 tsp Brown cardamom powder, 1 tsp Asafoetida, 4 Pieces Green cardamom, 2 Cinnamon sticks, 2 Bay leaves, 2 Cloves, 1/3 tsp Saffron (optional), 1 Cup Curd, A pinch of Salt.

Method

–          Wash the meat properly. Heat oil in a pressure cooker.

–         Put cinnamon, bay leaves, green cardamom, cloves, a teaspoon of salt, asafoetida, and meat together.

–         Fry meat till it turns brown. Once browned, pour a cup of water. Add the red chili powder and saffron into the meat. Keep stirring for about a minute.

–        Mix the curd nicely in the mixer and pour it into the pressure cooker. Keep on stirring till you get a reddish tinge.

–              Add 2 cups of water, fennel powder, ginger powder, and pressure cook for 2 minutes.

–              Check if the meat is tender. Peel and grind green and brown cardamom and add to the meat dish.

–              Finally sprinkle cumin powder and simmer for a minute and serve.