Kashmiri Rogan Josh

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Brown lamb in hot mustard oil in batches. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

3. 3

   Bloom whole spices and asafoetida in the same pot.

4. 4

   Return lamb, add chilli, fennel and ginger powders, and coat well.

5. 5

   Lower the heat and gradually stir in beaten yogurt. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

6. 6

   Add water, cover and simmer until the lamb is tender and sauce concentrated. Keep only small bubbles breaking the surface and begin checking after 68 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.