Kashmiri Lamb Rogan Josh Recipe and Video (With Ratan Jot)

linsfood.com

Andrew Martin

subheading: Aromatics:

1 large onion

2.5 cm ginger (or ½ Tbsp ginger-garlic paste)

2 garlic cloves (or ½ Tbsp ginger-garlic paste, so a TOTAL of 1 because of the ginger above)

subheading: Spices:

2 black cardamoms lightly crushed, to release their aroma

1 large cinnamon stick

½ tsp black peppercorns

2 Tbsp Kashmiri chilli powder

1 tsp ground ginger

½ tsp ground coriander

subheading: To Finish (no ratan jot or mawal? Skip them, and just finish with the rest):

1 small square sheet of muslin (no muslin? See instructions below)

2 Tbsp ratan jot pieces (or 1 mawal/cockscomb flower)

5 cm ginger

½ tsp fennel seeds

2 Tbsp ghee or vegetable oil

subheading: Everything Else:

2 to 3 Tbsp ghee (or vegetable oil)

2 lamb shanks (or meat on the bone, weighing 1 kg)

1 tsp salt

125 ml yoghurt

500 ml water

subheading: Garnish (optional):

1 handful fresh coriander leaves, chopped

Directions at linsfood.com

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