Kashmiri Rogan Josh
2 lb Boneless lamb, trimmed of -all fat
1/4 c Cashew nuts
3 tb Mild vegetable oil
1 Two-inch piece cinnamon-stick, broken
4 Whole cloves
4 Cardamom pods
1 ts Cumin seeds
1 lg Onion, chopped
1 tb Minced fresh ginger
3 Garlic cloves, peeled-crushed
1/2 ts Ground coriander
1/4 ts Turmeric
1 ts Paprika
1/2 ts Cayenne pepper
1 ts Salt, or to taste
2 md Tomatoes, peeled, seeded-chopped
3 md Boiling potatoes, peeled, diced
1 c Water
2 c Unflavored yogurt
1/4 c Whipping cream
1/2 c Fresh peas, or frozen, thawed
green onion tops
Kashmir's cuisine combines the area's plentiful fruits and nuts with the
rich ingredients and sophisticated cooking style of the Moghuls. This rich
stew makes a marvelous main dish. Serve it with rice or crusty breads.
Cut meat in 1-inch cubes and set aside. Grind cashews with a little water
to make a paste. Set aside.
Heat oil in a large, heavy skillet over medium-high heat. Add cinnamon,
cloves, cardamom and cumin seeds.
Cook, stirring, until fragrant, about 1 minute.
Add onion, ginger and Garlic. Stir and cook until onion is soft, about 3
Add coriander, turmeric, paprika, cayenne and salt. Stir for a minute.
Add lamb and stir-fry until it is no longer red.
Add tomatoes and potatoes. Cook, stirring constantly, for 5 minutes.
Add 1/2 cup water. Blend yogurt, cashew paste and remaining water and add
to skillet. Reduce heat, cover, and simmer 30 to 45 minutes, or until meat
Skim off fat from surface.
(May be prepared 1 day ahead. Cool, cover and refrigerate. Warm over medium
heat before continuing.)
Add cream and peas and heat through. Sauce should not be thick. If too thick,
add a few tablespoons water. If too thin, boil to reduce.