Kashmiri Rogan Josh with Saffron Rice

Ingredients & Substitutes

Instructions

1. 1

   Marinate 900 grams of boneless lamb shoulder cubes with 1 cup plain yogurt, 1 tablespoon ginger-garlic paste, 1 tablespoon Kashmiri red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, and 1 teaspoon salt for at least 30 minutes.

2. 2

   Heat 2 tablespoons ghee in a heavy-bottomed pot over medium heat, then add 4 green cardamom pods, 2 black cardamom pods, 1 two-inch cinnamon stick, and 2 bay leaves, and sauté for 30 seconds until fragrant.

3. 3

   Add 2 large finely chopped onions to the pot and cook, stirring occasionally, for 8-10 minutes until they turn golden brown.

4. 4

   Stir in the marinated lamb along with 1 tablespoon ginger-garlic paste, 1 tablespoon Kashmiri red chili powder, 1 tablespoon coriander powder, and 1 teaspoon cumin powder, cooking for 10-15 minutes until the lamb is nicely browned on all sides and the spices are fragrant.

5. 5

   Pour in 1/2 cup pureed tomatoes and 1 cup water, bring the mixture to a simmer, then cover the pot and cook on low heat for 1 hour to 1 hour 15 minutes, or until the lamb is tender, stirring occasionally.

6. 6

   Meanwhile, for the saffron rice, soak 1/4 teaspoon saffron threads in 1/4 cup hot milk for 10 minutes, then rinse 2 cups Basmati rice thoroughly and soak it in water for 20 minutes.

7. 7

   Melt 1 tablespoon ghee in a separate pot, add the drained Basmati rice, 3 cups water, and 1/2 teaspoon salt, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until all the water is absorbed.

8. 8

   Gently fold the saffron milk into the cooked rice and let it rest, covered, for 5 minutes before serving the Kashmiri Rogan Josh with the aromatic Saffron Rice.