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Rogan Josh Recipe – Indian Lamb Curry
By admin | September 15, 2009
Our Rogan Josh recipe is an adaptation of a traditional Kashmiri recipe. Rogan Josh is a well known Indian lamb curry but was first brought to India by the Moghuls. This Rogan Josh recipe uses many Indian spices and, whilst recipes vary widely, even in India, will give you an authentic taste of this wonderful Indian curry. You can therefore adjust the ingredients according to your personal preferences. In Persian, Rogan means “oil”. Josh means “hot”.
Beef or Chicken may be substituted for the Lamb if preferred.
Ingredients for Rogan Josh Recipe (Serves 6)
1 Kg Lean lamb cut into cut into small chunks
3 Tbsp Ghee
150 ml Plain, unsweetened yogurt
4 Medium onions, roughly chopped
4 Garlic cloves, peeled and roughly chopped
2.5 cm Fresh ginger, peeled and roughly chopped
4 Green cardamoms
4 Large red chillies, roughly chopped (dried red chillies may also be used)
4 Cloves
3 Tsp Paprika
2 Tsp Cumin seeds
2 Tsp Coriander seeds
2 Bay leaves
2.5 cm Cinnamon stick
1 Pinch of salt
1/2 Tsp Garam masala
Pepper for seasoning
Fresh coriander, finely chopped (for garnish)
150 ml Warm water
Method
1. Grind the onions to a smooth paste
2. Heat the ghee in a large casserole dish until very hot and add the onion paste. Cook for about 4 minutes
3. Grind together using a Grinder or Mortar and Pestle, the ginger, chillies, garlic, cardamoms, cloves, coriander, paprika, cumin and salt until a stiff paste.
4. Add the spice paste to the onions. Stir well. Add the Bay leaves and cinnamon. Cook for 2 minutes or until fragrant.
5. Add the chopped pieces of lamb and continue to cook for 2-3 minutes
6. Stir in the yogurt slowly, stirring all the time
7. Add the warm water. Season with the pepper. Stir well and bring back to a simmer
8. Heat the oven to 350F or 180C
9. Put the covered casserole dish in the oven and cook for 1 1/2 hours or until the lamb is tender, stirring occasionally and adding a little extra water if the curry looks too dry.
10. Remove the cinnamon stick and bay leaves.
11. Spoon off any excess oil from the surface. Stir in the Garam masala and sprinkle with the coriander. Serve.
Note:
After removing the casserole from the oven you may if you wish add 2-3 Tbsp single cream which will make this dish even richer and cool things down a little for anyone who finds the dish a little too “spicy”.
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