Pandit Style Lamb Rogan Josh

Rogan josh brings out one of the best mutton dishes of Indian cuisine! Authentic Kashmiri Rogan Josh is cooked in a thin red gravy with dry spices and a thick layer of oil on top. This aromatic lamb curry of Persian origin brought by Mughals to Kashmir. The vibrant red color of this dish is from Kashmiri chili and ratanjot (alkanet root) grown in Jammu and Kashmir valley of India.  

Braising on low flame of any meat curry brings out the best flavor. Because it's time consuming, I pressure cook till one whistle, then braised on low heat for about 20 minutes until perfectly tender. It's so full of flavor, meat is juicy and absolutely delicious. Here is my take on Lamb Rogan Josh!

Ingredients~
2 lb. bone-in lamb, cut into medium pieces
1/2 cup strained yogurt
1/2 tsp salt or to taste
Small amount alkanet/ratanjot
1/4 tsp hot chili powder
3/4 tsp paprika
1/3 tsp turmeric
3/4 tsp fennel powder
1/2 tsp cumin powder
3/4 tsp ginger powder
1/2 tsp asafoetida powder 
4 green cardamon
1 small cinnamon stick
2 cloves
2 string mace flower
1/3 cup ghee and oil, half n half
3 1/2 cups hot water

Method~
Marinate the meat overnight or at least 2 hours with yogurt and 1/4 tsp salt. 

Heat the oil and ghee in a large heavy bottom pan over medium heat. Place alkanet/ratanjot and let it get heated through about a minute and turn off heat. Let it sit for a while and discard the alkanet/ratanjot. 

Heat up the pan on a high flame and and put marinated lamb, asfoetida and ground spices. Stir continuously lamb and spice mixture on low flame so it does not stick to the bottom of the pan for 10 minutes.

Transfer meat mixture in a pressure cooker and cook  in medium- low  heat till one whistle. Meat will be semi tender at this time.Turn off the heat and let the pressure release naturally(takes about 10-12 minutes.) Then transfer curry in the heavy bottom pan again or keep it in the pressure cooker. 

Again turn on medium low-heat and braise for about 20 minutes with the lid on stirring in every 5 minutes. Gravy will be thin and reddish in color. Hand grind cardamom, cinnamon stick, mace and clove together and sprinkle over curry and give it a good stir. Taste and adjust seasonings. Serve with hot rice or any Indian flat bread. Happy cooking!

Happy Cooking!