Lamb Rogan Josh

Posted By : Indian Restaurant Rogan Josh is made with bone-in lamb (shank) in yogurt and curry spices. The red color is derived from Paprika

This dish originated in Kashmir region of India. Most of the restaurants serve Rogan Josh. However, the recipe has been modified where the only common ingredients are the lamb and the Cardamom seeds.

Rogan Josh is a red colored curry cooked without any tomatoes. I will try to give you a version that will be the closest to the traditional Kashmiri Rogan Josh. Kashmir Pandits substitute onion and garlic with Asafetida. You can use this recipe with mutton or beef as well.

In the olden days yogurt made from buffalo-milk was used. Buffalo-milk yogurt was stable and did not separate during cooking. You need to stir cornstarch in cow-milk yogurt so it will not curdle during cooking. You may substitute cornstarch with Atta or Maida.

Ingredients

1. Lamb bone-less cut into 1 to 1½" cubes: 1½ pound
2. Lamb meat on bones (shank) cut about 2" long: 1 pound
3. Ghee: ½ cup
4. Cumin seeds: ½ teaspoon
5. Chopped onions: 1½ cup
6. Garlic peeled cloves: 6
7. Ginger fresh peeled: 1"
8. Cinnamon 3" long ¼" wide: 1 broken in to 4 pieces
9. Black Cardamom crack open the pods: 3
10. Cloves: 7
11. Black peppercorn: 8
12. Dahi (Yogurt): 1½ Cup
13. Cornstarch: 1 teaspoon
14. Degi Mirch (Paprika): 2 teaspoon
15. Ratan Jot: 2 teaspoons
You may substitute it with 4 drops of red food color.
16. Ground Lal Mirch (cayenne pepper): 1 teaspoon
17. Salt: ¾ teaspoon
18. Water: 2 Cups

Method

1. Process Onions, Garlic and Ginger in a food processor to make a paste. Set aside.
2. In a heavy bottom pan, heat Ghee. Add Lamb fry till all sides are seared, and the meat is brown. Remove lamb and set aside.
3. Add cumin seeds, fry till brown about 2 minutes
4. Add Onion/Garlic/Ginger paste from step 1. Fry till most of the moisture is gone. It will start turning greenish brown. Green tinge is from chemical reactions between raw onions and raw garlic
5. Add Cinnamon, Cloves, Cardamom, and peppercorn. Fry about 2 minutes.
6. Add Lamb from step 2.
7. Turn off heat. Stir cornstarch in to Yogurt to make Yogurt stable. Add yogurt slowly to Rogan Josh. Stir well. Turn the heat back on slowly. This process will prevent yogurt from curdling. Cook till yogurt is well blended into the curry.
8. Add remaining ingredients except water. Fry about 2 minutes.
9. Add ¼ cup of water. Simmer covered on low heat. Most of the water is gone about 4 minutes. Repeat this step till all the water is used up. You should be left with tender lamb in a red colored thick gravy. If the lamb is not yet tender, add more water and repeat.
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 Posted By : Best Indian Restaurant