This is the ultimate in Rogan Josh recipes, and it is so simple to make! It features a very special ingredient, Ratan Jot, which gives the curry a glorious red tinge. But don't fret, if you can't find it, feel free to leave it out and it will taste just as good :)
Perfect served with hot Basmati Rice and/or Rotis and Naan!
I hope you enjoy this video! Scroll down for the full recipe :)
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MUSIC
Santo Rico by Twin Musicom is licensed under a Creative Commons Attribution license (creativecommon...)
Artist: www.twinmusicom...
INGREDIENTS
1.5 lb, cubed Lamb
1 tsp, Garam Masala
1 tsp, ground Fennel
1 tbsp and 1 tsp, Kashmiri Red Chilli Powder
1 tbsp and 1 tsp, grated Ginger
1 tbsp and 1 tsp, grated Garlic
2 and 1/4 cup, Plain Yogurt
1/2 cup, Canola Oil
3 inches, Ratan Jot (Alkanet Root) broken into pieces
1 tsp, Fennel Seed
1 tsp, Black Pepper Corns
3, Black Cardamom
6, Green Cardamom
6, Cloves
1 Cinnamon Stick
1 large Onion, thinly sliced
3 cups, Water
Salt to Taste
METHOD
In a bowl, combine Lamb, Garam Masala, ground Fennel, 1 tsp Kashmiri Chilli Powder, 1 tsp Ginger, 1 tsp, Garlic, 1 tsp Salt, and 1/4 cup Yogurt. Stir to combine. Cover and refrigerate for 30 minutes to 24 hours to marinate.
Place Rattan Jot in a heat proof bowl. Heat 1/4 cup Canola Oil and pour over Rattan Jot. Allow to steep to release red colour.
Heat a heavy bottomed large pot with 1/8 cup of Canola Oil on high heat. When oil is hot, add Lamb and cook for 15-20 minutes until browned on all sides. Transfer to a bowl and set aside.
In the same pot on medium-high heat, add the remaining 1/8 cup of Canola Oil and allow to heat up. Then add Fennel Seeds, Black Peppercorns, Black Cardamom, Green Cardamom and Cloves. Toast for 15-20 seconds, or until Cloves puff up.
Immediately add the Onions, and cook for 10 minutes until softened and browned. Then add the remaining Ginger and Garlic and cook for 1 minute.
Return reserved Lamb and any juices that may have accumulated in the bowl, back to the pot along with 2 cups of Yogurt. Stir well to combine. Then add Water, 1 tbsp Kashmiri Chilli Powder, and Salt to Taste. Strain the Rattan Jot oil, and transfer only the coloured oil to the curry.
Cook partially covered on medium-low heat for 1.5 hours or until Lamb is tender, and sauce has thickened. Taste for seasoning and add more salt if necessary. Enjoy! :)