Rogan Josh
Tender Lamb in Aromatic Gravy
Submitted By: Taz

Ingredients:

2 lbs Lamb Tenderloin (Bhed ka Gosht) – cut into 1 inch cubes

Marinade:
1 cup Plain Yogurt (Dahi)
2 cloves Fresh Garlic (Leh-sun)- grated into a paste
½ inch piece Fresh Ginger (Adrak) - grated into a paste
1 tspGaram Masala
Juice of 1 Lemon (Nimbu Ras)
1 tsp Kosher Salt (Namak) or to taste

Roast and Grind:
2 tsp Coriander Seeds (Dhania Saabut)
2 tsp Cumin Seeds (Jeera)
½ tsp Aniseed (Valaiti Saunf)

Masala:
4 medium Tomatoes (Tamatar) – small chopped
1 large Onion (Pyaz) – finely chopped
2 cloves Fresh Garlic (Leh-sun) – grated into a paste
½ inch piece Fresh Ginger (Adrak) – grated into a paste
2 Tbs Tomato Paste
4 Green Cardamom Pods (Choti Elaichi) - bruised
2 Bay Leaves (Tej Patta)
1 Cinnamon Stick (Dalchini)
1 Tbs Kashmiri Chile Powder OR Paprika (Kashmiri / Deghi Mirch)
1-2 tsp Red Chile Powder (Lal Mirchi) – amount to taste
½ tsp Whole Cumin Seeds (Jeera)
4 Tbs Ghee

Preparation:
  1. Place all of the marinade ingredients in a large nonreactive bowl and whisk until smooth and well combined - Fold in cubed lamb making sure everything is well coated - Cover and place in refrigerator for 4-8 hours (overnight for better results)

  2. Dry roast all of the 'roast and grind' spices in a small, dry skillet over medium heat until fragrant (apx 2 minutes) - Remove from heat and allow to cool to room temperature - Transfer roasted spices to a clean coffee grinder, spice mill, or mortar and pestle and grind into a fine powder - Set aside

  3. Heat ghee in a large, heavy bottomed skillet, wok, or large kadahi over medium-high heat

  4. Once ghee is hot, add whole cumin seeds and sauté for 2 minutes - Add bay leaves, cardamom pods, and cinnamon stick and sauté for an additional 2 minutes

  5. Add onion, garlic and ginger - Continue to sauté for 5-7 minutes or until onion is soft and slightly colored - Add red chile powder, Kashmiri chile powder/paprika, and the roasted and ground spices - Sauté for an additional 2 minutes

  6. Add the lamb and its marinade to pan and cook for 5 minutes (Stir frequently to prevent sticking and scorching) - Add tomatoes and tomato paste along with 1 cup water and bring to a simmer

  7. Reduce heat to low/medium-low and cover pan (you want a gentle simmer) - Allow to simmer for 1-2 hours (stirring regularly) or until meat is cooked through and fork tender (add water as necessary to maintain consistency and to avoid sticking and scorching)

  8. Serve hot with basmati rice, naan, or chapatti and raita