How to make... Classic Rogan Josh

Recipe for classic Kashmiri Rogan Josh

Ingredients

1kg bite-size pieces of lamb leg and chops

Yoghurt - 250 mls

Kashmiri chilli powder - 2 tsp

Asafoetida - one pinch

Cloves - two

Black Cardamom - seeds from two pods

Green Cardamom - two pods lightly crushed

Saffron - one pinch

Black Cumin seeds - one pinch

Ginger paste - 2 tsp

Cumin powder - 2 tsp

Fennel powder - 1 tbsp

Vegetable oil - 2 tbsp

Cinamon - one stick

Method

Marinade the lamb in a mixture of the yoghurt and chilli powder and leave aside for half an hour.

Put a thick bottomed pan on medium heat, add oil and when hot add asafoetida, cloves and cinnamon stick. Then the ginger paste and black cardamom seeds.

Let it sizzle for a minute or so.

Add the marinated lamb and fry until lamb is brown. Add one tsp of sugar.

Cover the lamb with water and add cumin and fennel powder. Slow cook until the gravy thickens.

Add the saffron, green cardamom and black cumin.

Enjoy with rice or naan.