Rogan Josh

Ingredients for 4 servings:

• 1 ½ kg lamb chop(s)
• 2 tbsp ghee or butterfat
• 4 onions, finely diced
• 6 garlic cloves, finely diced
• 2 tsp salt
• ½ tsp Asant (Asafoetida) in powder form
• 100 ml yogurt
• 500 ml water
• 2 tbsp milk
• Saffron, 1 thread
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tbsp chili powder
• ½ tsp turmeric
• 1 pinch(s) nutmeg, freshly grated
• 1 tsp ginger, finely chopped
• 2 tsp garam masala
• 1 tsp sugar
• 3 tbsp condensed milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

traditional North Indian dish

Heat the milk and dissolve the saffron in it. Roast the coriander and fennel seeds, then grind them in a mortar with the chili, turmeric, nutmeg, ginger, and garam masala. If you don’t like it too spicy, reduce the amount of chili. Stir in the sugar, condensed milk, and saffron milk until a thick paste forms. Fry the diced onion in the fat until light brown. Add the diced garlic and fry briefly. Add the lamb chops, salt, and asafoetida and fry for 5 minutes, stirring occasionally. Dissolve the yogurt in 200 ml of water and add to the lamb a spoonful at a time. Increase the heat during the cooking time, as most of the liquid needs to evaporate each time. Add the spice paste to the meat and fry over low heat for 5 minutes, stirring regularly to prevent burning. Pour in another 300 ml of water and simmer, covered, for 45 minutes. The result is soft lamb with a very rich, thick sauce.