Rogan Josh (Kashmiri Lamb Curry)

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RECIPE DATA

TITLE: Rogan Josh (Kashmiri Lamb Curry)
SERVES: 8
PREP: 20 min
TOTAL: 150 min

INGREDIENTS
60 g (about ¼ cup) ghee
4 green cardamom + 2 black cardamom + 4 cloves + 1 cinnamon stick + 2 bay
1 onion
8 cloves garlic
40 g (about ⅓ cup finely chopped) ginger
1 tbsp Kashmiri chilli
2 tsp fennel seeds
2 tsp ground ginger (sonth) + 2 tsp coriander
1 tsp garam masala
1.2 kg (about 7½ cups pieces) lamb shoulder, 3 cm dice
250 g (about 1 cup) full-fat yoghurt, whisked
1 cup (250 ml) water
2 tsp salt
basmati rice, coriander

STEPS
1. Put fennel seeds in the bowl. Grind. Add onion, garlic, ginger; blitz to paste.
TM SETTINGS: 20 sec / speed 9
TM SETTINGS: 6 sec / speed 7
2. Add 60 g (about ¼ cup) ghee and whole spices. Fry lid cap off.
TM SETTINGS: 8 min / 120°C / speed 1
3. Add Kashmiri chilli, sonth, coriander. Fry.
TM SETTINGS: 1 min / 120°C / speed 1
4. Add 1.2 kg (about 7½ cups pieces) lamb. Sear in the paste, lid cap off.
TM SETTINGS: 8 min / 120°C / speed soft / reverse
5. With setting running, add 250 g (about 1 cup) yoghurt a spoon at a time so it doesn't split.
TM SETTINGS: 5 min / 100°C / speed soft / reverse
6. Add 1 cup (250 ml) water and salt. Slow cook, simmering basket on lid.
TM SETTINGS: 1 h 45 min / 98°C / speed soft / reverse
7. Stir in garam masala. Serve with basmati.
TM SETTINGS: 1 min / speed soft / reverse
8. Portion & store: makes ~8 adult portions (~300 ml curry + rice); a kid portion is half. 8 × 1-portion containers. Fridge 4 days; freezer 3 months.

NOTES
Portion size: ~300 ml curry + rice
Batch note: Full bowl. Whole spices fried first, then a ground paste, then slow-cooked lamb.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 4 days
Freezer life: 3 months

SOURCE: https://thermomix-workbook.pages.dev/recipes/rogan-josh-kashmiri-lamb-curry/