Lamb Rogan Josh
Course: MainCuisine: IndianDifficulty: Medium
Servings
2
servingsPrep time
30
minutesCooking time
2
hoursCalorieskcal
Cook Mode
Keeps the screen of your device on.
Ingredients
- Marinade
700 g Lamb (pieces)
1 cup Natural Yoghurt
1 tsp Garlic (minced)
1 tsp Ginger (minced)
1 tsp Salt
1 tsp Chilli Powder (adjust to taste)
1 tsp Turmeric Powder
1 tsp Ground Coriander
- Curry
4 tbsp Vegetable Oil or Ghee
1 Medium Brown Onion (finely sliced)
2~3 Cardamom Pods
4~5 Cloves
2 inch Cinnamon Stick
1 tsp Cumin Seeds
1 tsp Fennel Seeds (optional)
1~2 Dried Red Chillies
1 tsp Ground Ginger
1 tsp Ground Cumin
1 tsp Garam Masala
1 cup Water
A few Fresh Coriander Leaves (garnish)
Directions
- Marinade
- In a large bowl, mix the yogurt, ginger, garlic, salt, red chili powder, turmeric, and ground coriander.
- Add the lamb pieces and coat them well. Cover and marinate for at least 2 hours, preferably overnight in the fridge.
- Curry
- In a large saucepan or Dutch oven, heat the oil or ghee over medium heat.
- Add the sliced onions and sauté until they turn golden brown. This can take about 10~15 minutes.
- Once the onions are browned, add the cardamom pods, cloves, cinnamon stick, cumin seeds, fennel seeds, and dried red chilies. Sauté for another 2~3 minutes until fragrant.
- Stir in the ground ginger, ground cumin, and garam masala. Cook for a minute to release their flavours.
- Add the marinade. Cook for about 10 minutes, stirring occasionally, until the lamb starts to brown.
- Pour in the water, bring to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the lamb is tender. Stir occasionally and add more water if needed to maintain the desired consistency.
- Once the lamb is tender, check the seasoning and adjust salt and spices as required.
- Garnish with fresh coriander leaves before serving.
- Serve hot with steamed basmati rice or naan.
Notes
- Rogan Josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal, the wazwan. The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine. The unrelenting summer heat of the central Indian plains took the Mughals frequently to the country’s northern region, Kashmir, which has a cooler climate because of its elevation and latitude. (Source: Wikipedia)
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