One of the Mughals’ favorite destinations during the hot summer was the mountainous province of Kashmir.
There, they escaped from the unrelenting heat of the plains in enchanting lakeside gardens. The presence of the Mughals encouraged a blossoming of Kashmiri cuisine and it was here that Rogan Josh, familiar to all (from the subcontinent) was perfected.
Ingredients
- 1/4 teaspoon asafoetida, Heeng (optional)
- 125g plain yogurt
- 2 tablespoons ghee
- 2 teaspoons salt
- 1 teaspoon ground ginger
- 1kg boned leg of lamb, cut into 5 cm cubes
- 1 teaspoon chilli powder, or to taste
- 1 tablespoon fresh ginger, finely grated
- 2 teaspoons Garam masala
- 2 tablespoons fresh coriander leaves, chopped
Rogan Josh Recipe
- Combine the asafoetida, 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 pan. Add 125 ml hot water, the chilli powder and fresh ginger and stir well with the 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 375 ml hot water to the pan and continue cooking this way until the meat is very tender, adding no more than 125 ml water at a time. Sprinkle over the garam masala and coriander, cover and cook for a further 10–15 minutes. Serve hot with rice, chapatis or parathas.
