Rogan Josh (Kashmiri Chile-Braised Lamb)
凯小莉在此
Smoky red chile powder and rich ghee are the foundations for these tender shanks.
用料
| Kashmiri chile powder | 1½ tbsp |
| ground fennel seeds | 2 tsp |
| ground ginger | 2 tsp |
| asafoetida | 1 tsp |
| cumin seeds | 1 tsp |
| green cardamom pods | 8 |
| mace | 2 blades |
| or ground mace | 1 tsp |
| cinnamon | 1 stick, halved |
| ghee | 1/3 cups |
| black cardamom pods | 5 |
| Kosher salt | to taste |
| crushed saffron threads | ¼ tsp |
| coarsely chopped cilantro | 2 tbsp |
| Cooked white rice or naan bread | for serving (optional) |
| lamb shanks | 4 |
Rogan Josh (Kashmiri Chile-Braised Lamb)的做法
-
black cardamom pods: cracked with the heel of a knife or mortar and pestle
lamb shanks, halved crosswise -
In a small bowl, whisk together the Kashmiri chile, fennel, ginger, asafoetida, and ½ cup water to make a paste. In a spice grinder, grind the cumin, green cardamom, mace, and cinnamon into a powder.
-
To a large Dutch oven set over medium-high heat, add the ghee and black cardamom and cook until fragrant, 1–2 minutes. Season the lamb generously with salt and, working in batches, fry it in the ghee, turning once or twice, until browned, 5–7 minutes. Stir in the saffron, reserved paste, and 2 cups of water. When the liquid boils, turn the heat to medium-low, cover, and cook, stirring occasionally, until the lamb is tender, about 55 minutes. Stir in the reserved spice powder, cover, and cook, stirring occasionally, until the lamb is very tender, 40–45 minutes. Garnish with the cilantro, and serve.
小贴士
Asafoetida: can use garlic as substitute
