MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rogan Josh (Kashmiri Chile-Braised Lamb)
Categories: Lamb/mutton, Chilies, Vegetables, Herbs
Yield: 4 servings

1 1/2 tb Kashmiri chile powder
2 ts Ground fennel seeds
2 ts Ground ginger
1 ts Asafoetida
1 ts Cumin seeds
8 Green cardamom pods
2 Blades mace
+=OR=+
1 ts Ground mace
1 Stick cinnamon; halved
1/3 c Ghee
5 Black cardamom pods; cracked
- with heel of a knife or
- mortar and pestle
4 Lamb shanks; halved
- crosswise
Salt
1/4 ts Crushed saffron threads
2 tb Coarse chopped cilantro
Cooked white rice or naan
- bread, to serve (opt)

In a small bowl, whisk together the Kashmiri chile,
fennel, ginger, asafoetida, and 1/2 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.

RECIPE FROM: https://www.saveur.com

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