Lamb Rogan Josh | Indian Recipes | Maunika Gowardhan

Method For the marinade, whisk together the ginger paste, Greek yoghurt and Kashmiri chilli powder. Add the lamb to the dish, coating all pieces well marinate for 2-3 hrs or even overnight. Grind all the spice powder ingredients in a coffee grinder and set aside Heat the oil over a medium heat in a heavy based sauce pan; add the asafoetida letting it sizzle for 20-30 seconds. Add the meat along with its marinade and cook for 40 minutes sealing and browning the pieces all over. Make sure to stir continuously and scrap off the bottom of the pan to prevent it sticking Add the spice powder stirring to mix in well cooking for 3-4 minutes. At this stage, also add the saffron water along with the strands. Add a touch more water only if required or you feel it’s too dry. Lower the heat and simmer with the lid on for 15-17 minutes until the lamb is tender and cooked all the way through Garnish with fresh coriander and season to taste. Serve with your favourite Indian bread or pulao