Kashmir Lamb Curry in Yogurt (Rogan Josh)

butter	1/4 c
ground ginger	1/4 t
ground coriander	1 t
ground cardamom	1/4 t
ground cumin	1/2 t
ground cinnamon	1/4 t
ground cloves	1/4 t
bay leaf	1 whole
paprika	1 t
dried red pepper	1/2 whole pod, more to taste
powdered cayenne pepper	1/8 t or to taste
star anise	1 pod crushed (optional)
ground turmeric	1/8 t (optional)
saffron	3 threads (optional)
lamb	1 lb cubed or ground
plain, whole yogurt	1/2 c
water	1/2 c

It is preferable, but not necessary, to clarify the butter before use. If whole spices are available, appropriate amounts should be finely ground. Both the woody pod and the seed of the star anise may be ground for use. Either turmeric or saffron should be used, but not both.

Crush the bay leaf and the red pepper and combine with the ground spices. Melt the butter, add the spices and simmer over low heat with stirring for about 5 minutes. Bring to a moderate heat, add the lamb and brown the meat thoroughly. Blend in the yogurt. Simmer the mixture with stirring for approximately 45 minutes, until the remaining liquid is largely oil. Spoon off the excess oil, reserving it if desired to be added to the broth for cooking rice. Add the water and continue to simmer over low heat until served.

This dish should be served with rice and might also be accompanied with mint rayta.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 6–5.