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Rogan Josh
The literal translation for the name of this dish from Kashmir is 'red lamb'. The colour comes from the Kashmiri dry red chillies used in it. The name may sound fiery but the dish's heat is toned down by the cream that is added at the end.
| INGREDIENTS: |
- 1 kg lamb cubed
- 1/2 cup yoghurt
- 2 bay leaves
- 8-10 cloves
- 1 tsp peppercorns
- 2" piece of cinnamon
- 5-6 cardamom pods
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- 2 tsps garam masala
- 3-4 Kashmiri dry red chillies coarsely ground
- 2 tbsps garlic paste
- 2 tbsps ginger paste
- 4 tbsps vegetable/canola/sunflower cooking oil
- 2 medium-sized onions chopped fine
- 2 cups beef stock
- 1 cup water
- Salt to taste
- 5 tbsps single cream
- Coriander leaves to garnish
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| PREPARATION: |
- In a bowl, mix the lamb and yoghurt and keep aside. This will tenderise the lamb.
- Heat the oil in a deep pan and add the whole spices (cinnamon, cardamom, cloves, bay leaves, peppercorns). Fry till they turn slightly darker in color.
- Now add the onions and fry till they turn light golden.
- Add the ginger and garlic pastes and fry for a minute.
- Add the powdered spices (coriander, cumin, tumeric, Kashmiri chilly and garam masala) and fry till the oil separates from the masala.
- Add the meat and yoghurt mix to the masala and fry well.
- Add the beef stock, water and salt to taste.
- Cook till the gravy is reduced. Stir often. The gravy should be thick when done.
- Whisk the cream till smooth and stir it into the curry to mix well.
- Garnish with coriander leaves and serve with plain boiled rice or pulao and a vegetable side dish.
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Blue Highlighted items are not made by Swad and are not Available at Patel Brothers Green Highlighted Items are not made by Swad but can be found at Patel Brothers |
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