Kashmiri Rogan Josh

Description
Lamb Cooked Kashmiri style


 * Ethnicity - Kashmiri, North Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients

 * 2 lbs. lamb, cut into 2 inch cubes
 * 6 oz. ghee (clarified butter)
 * 1 tsp. sonth (ginger powder)
 * 1 tbsp. saunf (fennel seeds)
 * 2 cinnamon sticks
 * 6 garlic cloves, minced finely
 * 1 tbsp. kashmiri mirch (kashmiri red pepper powder or cayenne)
 * 1 tsp. shahi zeera (black cumin seeds)
 * 6 cardamoms
 * 6 cloves
 * 1 tej patta (bay leaf)
 * 1 tsp. zaafraan (saffron), gently toasted and ground
 * 1 cup dahee (yogurt)
 * 1 tsp heeng (asafoetida)
 * salt to taste

Directions

 * 1) Clean, wash and remove all fat from the lamb and set aside.


 * 1) Grind together all the spices in a mortar and pestle or a coffee grinder.


 * 1) Soak saffron in the yogurt and set aside.


 * 1) Heat ghee and add the heeng into it and cook for a few seconds.


 * 1) Add the lamb to this and sear on all sides, frying until well browned.


 * 1) Pour the saffron yogurt mix and fry until all liquid is absorbed.


 * 1) Add a cup and a half of water and the ground spices.


 * 1) Bring the contents of the pan a boil, reduce heat, and simmer, covered, until tender.


 * 1) Uncover and cook until excess liquid is evaporated.