Ingredienti
[ 1 kg | 2 lbs ] lamb
[ 200 g | 1 c ] yoghurt
4 cloves
1 cinnamon stick
3 black cardamoms
2 bay leaves
[ 150 g | 3/4 c ] ghee
1 pinch asafoetida
2 tbsp red chili powder
[ 400 ml | 2 c ] water
2 tsp ginger powder
4 tsp aniseed powder
1/2 tsp saffron (optional)
1 tsp garam masala
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Ricetta
Mridu's secret recipe. Nothing beats Kashmiri rogan josh.
Marinate the lamb in yoghurt, cloves, cinnamon, black cardamoms and
bay leaves for 30 minutes.
Heat oil in a deep pan. Add the lamb and cover till it stops spattering. Add salt and asafoetida and stir.
Cook over high heat till the yoghurt dies. Lower the flame and stir briskly to prevent from sticking.
Sprinkle a little water and stir till the meat browns. repeat this twice, cooking till the oil separates.
Add the red chilli powder mixed with a little water. cook over high flame, stirring briskly. add water, ginger and aniseed powders; cook for 15 minutes.
Soak the saffron in 4 tsp of hot water; grind and add to the lamb. Cook until the lamb is tender and the oild separates. Sprinkle garam masala and serve hot.
Copyright © 2001-2009 Gianmarco Pinton
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