Subj : Alt Turkey - 17
To   : All
From : Dave Drum
Date : Mon Nov 14 2022 16:24:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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