Rogan josh

Ingredients

Quantities for 5 servings.

• 1 kg Lamb on the bone, in pieces
• 400 ml Yoghurt, whisked
• 3 tbsp Kashmiri chilli powder
• 2 tbsp Ground fennel
• 1 tbsp Ground dry ginger
• 1 pinch Asafoetida
• 3 piece Black cardamom
• 1 piece Cinnamon stick
• 5 piece Cloves
• 100 g Ghee
• 400 g Basmati rice, to serve
• to taste Salt

Method

1. Warm the cardamom, cinnamon and cloves in the ghee until fragrant, one minute.
2. Add the asafoetida and the meat straight after, and brown it for ten minutes.
3. Take the pan off the heat and stir in the Kashmiri chilli; over a flame it burns in seconds and turns bitter.
4. Return it to a low heat and add the whisked yoghurt a ladle at a time, stirring between each.
5. Add the fennel and dry ginger, season, and pour in a cup of hot water.
6. Braise covered for an hour and twenty on a low heat, until the meat comes away from the bone.
7. Uncover and reduce the sauce until oil rises to the surface. Serve with rice.