Rogan Josh is a popular dish made with pieces of lamb or mutton cooked in a rich, flavorful gravy. This version uses lamb shanks for a smoky taste, and Kashmiri red chillies give the dish its deep red colour.
Ingredients (for 6 servings):
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300 ml vegetable oil
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3 bay leaves
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4 black cardamom pods
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6 cloves
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2 medium cinnamon sticks
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1 kg onions, finely sliced
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6 lamb shanks
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2 tbsp ginger-garlic paste
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Salt, to taste
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2 tsp Kashmiri chilli powder
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1 tsp red chilli powder
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1/4 tsp turmeric powder
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2 tbsp coriander powder
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700 g tomatoes, chopped
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1 tsp garam masala
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1/2 bunch fresh coriander roots
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2 tbsp fresh coriander, chopped
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1 tbsp ginger, cut into thin julienne
Method:
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Heat a large deep pan on high. Add vegetable oil, bay leaves, cardamom, cloves, and cinnamon sticks.
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Add the sliced onions and cook until they turn brown.
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Add ginger-garlic paste and cook for a few more minutes. Then add salt and powdered spices (except garam masala). Cook uncovered for 5 minutes.
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Add chopped tomatoes and coriander roots. Reduce heat to low.
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In a separate pan, sear the lamb shanks on high heat until brown on all sides. This seals in the flavor and juices.
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Transfer the seared lamb shanks into the sauce. Cook on low heat for 40–50 minutes, until the meat is tender.
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Add garam masala, cover the pan, and cook, checking occasionally.
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Once cooked, remove lamb shanks from the sauce. Strain the sauce through a fine colander and pour it back over the lamb.
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Serve hot, garnished with fresh coriander and ginger julienne.