ROGAN JOSH
Sno Ingredients Quantity
1
Lamb 1 kg
2
Red
onions 150 gms
3
Curd 100 gms
4
Ginger 25 gms
5
Garlic 10 cloves
6
Cloves
8
7
Bay
leaf 4
8
Green
cardamom 25
9
Cinnamon
2 inch stick
10 Degi
mirch 2 tbsp
11 Ratan
jot or maval 1 tbsp
12 Pepper
crushed 1 tsp
13 Turmeric
pwd 1 tsp
14 Coriander
seeds 20 gms
15 Whole
red chili 6
16 Tomatoes
600 gms
17 Ghee
100 gms
18 Salt
to taste
Methods
1
Cut lamb in to even size pieces
around 1.5 inch thick, wash and keep a side.
2
Slice onions, make paste of ginger
and garlic.
3
In a thick bottomed pot heat ghee and
add whole garam masala.
4
Add ginger garlic paste and fry for 5
minutes
5
Add onions and fry till golden.
6
Add meat pieces and continue cooking
7
Soak ratan jot in water.
8
Add degi mirch, crushed black pepper,
crushed coriander seeds, whole red chilies and continue cooking.
9
Chop tomatoes and add in to the above
mixture and continue cooking, maintain slow cooking process along with
continuous stirring.
10 Add ratan jot extract.
11 Whisk curd and add it in to kadhai, continue cooking.
12 Sprinkle small amount of water if needed, continue cooking till meat is
tender.
13 Add a small amount of water and simmer for 10 mintues.
14 Serve garnished with chopped coriander, sprinkle of garma masala
The dish should be
reddish in color and fat should be flowing at the top layer
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