Rogan Josh is a lamb or goat curry from Kashmir, very popular in Northern India. The meat is simmered slowly using Kashmiri chilies and ‘Ratan Jot’ to give the dish a deep red color. I use yogurt which caramelizes during the dry cooking add red paprika to get the rich color. I usually make Rogan Josh using lamb, trimming the fat as much as possible to get rid of the gamey smell. This recipe does not involve too many ingredients and is quite simple to make.
3/4 inch cube ginger
4 cloves garlic
1/2 cup whole fat yogurt
1/2 tsp. salt
1 1/2 tsps. fennel seeds, crushed
1 tsp. mild paprika
1 1/2 lbs. boneless lamb or beef, cubed into 3/4 inch pieces
4 tbsps. vegetable oil or mustard oil
1 large onion, chopped (about 2 cups)
2 bay leaves
1 1/2 tbsps. Garam Masala
1-2 cups water or beef broth
a pinch of saffron (optional)
chopped green coriander (optional)
- Grind ginger, garlic with the yogurt using a blender or immersion blender.
- Mix in salt, fennel and paprika.
- In a medium bowl, marinate lamb in the yogurt mixture for at least 30 minutes or overnight.
- In the meantime, heat oil in a medium saucepan.
- Add onions, fry until brown in color.
- Add bay leaves and lamb.
- Cook uncovered on medium heat, stirring occasionally until all the water is evaporated and meat is browned, about 15-20 minutes.
- Add 1 cup of water or beef broth, 1 tbsp. Garam Masala.
- Cover and simmer until lamb is almost cooked, about 20 minutes (you can cook in a preheated, 300 degree F oven instead).
- Add remaining Garam Masala and (saffron).
- Cook until meat is tender.
- Taste and adjust seasonings.
- Garnish with chopped coriander and serve hot with rice or chapati.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.