Rogan Josh

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Heat ghee in a large heavy-bottomed pot or Dutch oven over medium heat.

   Ongeveer 2 min

2. 2

   Add cinnamon stick, cloves, green cardamom pods, and bay leaf to the hot ghee. Sauté for about 30 seconds until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the spices.

3. 3

   Add the chopped onion and cook until softened and lightly golden, about 8-10 minutes.

   Ongeveer 9 min

   Tip van de kok: Stir occasionally to ensure even cooking.

4. 4

   Stir in the ginger garlic paste and cook for another 1-2 minutes until its raw smell disappears.

   Ongeveer 2 min

5. 5

   Add the lamb cubes to the pot and sear on all sides until browned, about 5-7 minutes.

   Ongeveer 6 min

   Tip van de kok: Browning the lamb adds depth of flavor.

6. 6

   Reduce heat to low, then add kashmiri chili powder, coriander powder, cumin powder, and turmeric powder. Cook for 1-2 minutes, stirring constantly to coat the lamb evenly.

   Ongeveer 2 min

   Tip van de kok: Adding spices to low heat prevents them from burning.

7. 7

   Gradually whisk in the whisked yogurt, stirring continuously to prevent it from curdling. Increase heat to medium-low and cook for 5 minutes.

   Ongeveer 5 min

   Tip van de kok: Ensure the yogurt is at room temperature to minimize curdling.

8. 8

   Pour in the water and add salt. Bring the mixture to a gentle simmer.

   Ongeveer 3 min

9. 9

   Cover the pot tightly, reduce heat to low, and simmer for 60-75 minutes, or until the lamb is very tender.

   Ongeveer 1 uur 15 min

   Tip van de kok: Check occasionally and add a splash more water if the curry becomes too dry.

10. 10

    Stir in the garam masala and cook for a final 5 minutes, uncovered.

    Ongeveer 5 min

11. 11

    Garnish with fresh cilantro before serving.