A spicy, aromatic, and hearty lamb stew from the Kashmir region India and is of Persian origin. Rogan Josh is infused with the flavors of cardamom, ginger, garam masala, cloves, and cayenne pepper. A perfect dish for any occasion.
In a small bowl mash together the ginger, water, and garlic to create a thick paste. You can mash it with a fork or a mortar and pestle work well also.
Place cardamom pods, peppercorns, cloves and cinnamon stick in a piece of cheesecloth and tie tightly with twine. This aromatic bouquet will be added to the cooking pan later.
Heat oil on medium in a large pot or braising pan. Add in the lamb cubes turning over to brown on all sides. Add the shallots and ginger paste then cook until the shallots are translucent. Sprinkle with salt and the spice mixture.
Mix the tomato paste and then the water until well blended into the pan. Add the aromatic bouquet, and the bay leaves.
Reduce heat to low and cover. Cook for approximately 30 minutes until the lamb is quite tender.
Remove the cheese cloth with the spices before serving. Garnish with tomato, cilantro and serve with rice or naan bread.