Rogan Josh Wrap with Kashmiri Czot

Instructions

1. 1

   Prepare Accompaniments & Dough

   • For the pickled onions: In a small bowl, combine the thinly sliced onion, white vinegar, sugar, and a pinch of salt. Mix well and set aside for at least 30 minutes.
   • For the mint yogurt sauce: In another bowl, whisk 1 cup of yogurt until smooth. Stir in the chopped mint leaves, coriander leaves, lemon juice, and a pinch of salt. Cover and refrigerate until ready to use.
   • For the wraps: In a mixing bowl, combine the atta, 1 tsp vegetable oil, and 0.5 tsp salt. Gradually add about 0.75 cup of warm water and knead for 5-7 minutes to form a soft, pliable dough. Cover with a damp cloth and let it rest for 20 minutes.
2. 2

   Marinate the Lamb

   • In a medium bowl, combine the lamb cubes, 0.5 cup of yogurt, 1 tbsp of ginger-garlic paste, and 0.5 tsp of salt. Mix thoroughly to coat the lamb evenly.
   • Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
3. 3

   Cook the Rogan Josh Filling

   • Heat ghee in a heavy-bottomed pot or pressure cooker over medium-high heat. Add the whole spices: bay leaf, cinnamon stick, cloves, green and black cardamoms. Sauté for 30-45 seconds until fragrant.
   • Add the finely chopped onion and sauté for 8-10 minutes until deeply golden brown.
   • Add the remaining 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw smell disappears.
   • Add the marinated lamb and sear on high heat for 5-7 minutes, stirring occasionally, until browned on all sides.
   • In a small bowl, whisk the remaining 0.5 cup of yogurt with all the powdered spices: Kashmiri red chili, turmeric, coriander, fennel, dry ginger, and asafoetida.
   • Reduce the heat to low. Slowly pour the yogurt-spice mixture into the pot, stirring continuously and vigorously for 2-3 minutes to prevent curdling. Cook until you see the ghee separating at the edges of the masala.
   • Add 1.5 cups of hot water and the remaining 1 tsp of salt. Stir well. Bring to a boil.
   • To slow cook: Cover the pot, reduce heat to a low simmer, and cook for 60-70 minutes, or until the lamb is fork-tender and the gravy has thickened significantly.
   • For pressure cooking: Secure the lid and cook on high heat until the first whistle. Then, reduce heat to low and cook for 20-25 minutes (or 5-6 whistles). Let the pressure release naturally.
   • Once the lamb is cooked, stir in the garam masala. If the gravy is too thin, cook uncovered for a few more minutes to reduce it to a thick, wrap-friendly consistency.
4. 4

   Cook the Wraps

   • While the lamb is cooking, knead the rested dough for another minute. Divide it into 4 equal portions and roll them into smooth balls.
   • Lightly flour a surface and roll each ball into a thin circle, about 7-8 inches in diameter.
   • Heat a tawa (flat pan) over medium-high heat. Place a rolled-out wrap on the hot tawa.
   • Cook for about 30-45 seconds on the first side, until small bubbles appear. Flip and cook the other side for another 30-45 seconds, pressing gently with a spatula, until golden-brown spots appear.
   • Keep the cooked wraps stacked in a cloth-lined container to keep them soft and warm.
5. 5

   Assemble and Serve

   • Lay a warm wrap on a clean surface.
   • Spread a generous layer of the chilled mint yogurt sauce over the wrap.
   • Spoon a portion of the hot Rogan Josh filling down the center.
   • Top with a helping of the tangy pickled onions.
   • Fold the bottom of the wrap up slightly, then tightly roll it from one side to the other.
   • Serve immediately while warm.