Lamb roghanjosh is an aromatic lamb dish. Aroma of indian whole spices and herbs. Roast the whole spices and grind. Fresh and natural...
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Lamb chunks with littel fat
Ghee
Bay leaf
Green cardamom
Black cardamom
Cloves
Cinnemon
Black peppercorn
Javitry (mace)
Pipal
Fry the whole spices till brown and cracked.
Take out half of cracked spices from ghee with strainer and keep aside for a while to drain out the GHEE. Grind to fine powder.
Sliced red onion
Ginger garlic paste
Tomato puree (blanch tomatoes and remove skin and blend)
Fried cashewnut paste
Salt
Kashmiri chilli powder
Turmeric powder
Coriander powder
Cumin powder
Saffron ( desolved in milk)
Chopped coriader leaves.
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Return to pot again....
Add sliced onion, lamb chunks and salt. Cook on medium fire, stir well. When meat is half cooked add powdered spices and powder of whole roasted spices. Stir the meat well. Now add ginger garlic paste, tomato puree. Cook for 10 minutes on slow fire. When ghee come up on thetop, it look shiny. Add cashewnut paste and saffron milk. Cook untill meat is well done. Cover it for 2 minutes. You will see all ghee come up already, which is called ROGHAN
Serve hot garnished with chopped coriander leaves
with naan or roti or chapati
Its looks abit oily. But roghanjosh must be like that.
Mmmmmmhhhhh......
Enjoy my ideas
Chef RAJ singh
