Rogan Josh (Kashmiri Lamb Curry)

Rogan Josh (Kashmiri Lamb Curry)
Rogan Josh is an aromatic delicacy from Kashmir. Rogan means “oily layer” and josh means” passion” that can be read as meat cooked red in butter. How it got its name as Rogan Josh is still a mystery. It was brought to India by the Mughals and was specially cooked in Kashmir with lots of Kesar .
Ingredients:
500 Gms leg of lamb (cut into big pieces)
300 gms onion (finely chopped)
12 cloves garlic (finely grated)
50 gms ginger (finely grated)
4 green chilies (chopped)250gms tomatoes (grated) 2-3 grains of Kesar( Saffron) soaked in 1cup milk
1cup ghee / butter
2 tsp cashew nut paste 1 tsp cumin seeds 1 tsp turmeric powder
1/2 tsp red chili powder
1 tsp degi mirch powder
1tsp coriander powder
4 bay leaves
2 cups water Salt to Taste
a)1 inch cinnamon
b) 3cardamoms
c) 6 cloves
d) 1tsp whole black pepper
all coarsely grounded
To Marinate:1cup Yoghurt 1sp ginger-garlic paste salt
To Garnish : Chopped coriander leaves

Method:
Wash the pieces of lamb thoroughly in running water. Take a big dish and pour the yoghurt ginger garlic paste and salt and keep it to marinate for 2hours.
Heat a vessel and put 2big spoons of butter /ghee ; add garlic to it once turns reddish add ginger and then finely chopped onions and the cumin seeds. Fry till golden brown add the grounded garam masala. Put the marinated Lamb to it and let it fry for some time till turns little dry. In another vessel take a sp of butter add all the spices one by one and finally the tomatoes. Fry till starts leaving the ghee then pour this mixture over the meat. Add the saffron along with the milk and cashwenuts paste, stir fry for 5 mins. Add water and salt. Let it cook for 20 mins. Serve hot garnished with fresh coriander leaves with hot chapattis or pulav.