Ingredients:
1 tbsp Ginger Powder
1 tbsp Fennel seeds
1 tbsp Shahjeera
6 Garlic cloves, minced
1 tbsp Pepper, red powder
2 Cinnamon sticks
6 Cardamoms
6 Cloves
1 Bay leaf
Salt to taste
1 tbsp Saffron
1 c Yogurt plain
1 tbsp Paprika
1 piece Pure hing
4 tbsp Ghee
2 lbs Lamb, cut int large cubes
Method:
- Grind together the spices.
- Soak saffron in yogurt.
- Heat ghee and fry the lump of hing
- Add meat and sear on all sides, frying until well browned.
- Pour in the yogurt and fry until liquid is absorbed.
- Add a glassful of water and the spices.
- Bring to a boil, reduce heat, and simmer, covered, until tender.
- Remove cover and cook until liquid is gone.
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