Rogan Josh: An Indian Lamb Recipe
Rogan josh is one of the flavorful and classic Indian dish.This recipe is highly authentic and aromatic.
“Rogan” means clarified butter or oil in Persian, or “red” in Hindi, and “josh” refers to passion – fiery or hot – so this dish is all about cooking in an oil-based sauce with an intense heat.
Rogan josh was introduced to Kashmir by The Mughals, whose cuisine was influenced by Persian cuisine.
- Total:70 mins
- Prep:30 mins
- Cook:40 mins
- Yield:4 Servings
Ingredients
- 2 pounds lamb
- 1/2 cup yogurt
- 4 tablespoons vegetable oil
- 1 stick cinnamon
- 5 to 6 cardamom pods
- 8 to 10 cloves
- 2 bay leaves
- 1 teaspoon peppercorns
- 2 medium-sized onions
- 2 tablespoons ginger paste
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 3 to 4 Kashmiri dry red chilies
- 2 teaspoon garam masala
- 2 cups chicken broth(optional)
- 1 cup of water
- salt (to taste)
- 5 teaspoons light cream (or half-and-half)
- Garnish: coriander leaves
Instructions
Gather the ingredients.
Next step,take lamb add yogurt and keep aside.
Heat the oil in a deep pan and add the cinnamon, cardamom, cloves, bay leaves, and peppercorns. Fry till they turn slightly darker in color.
Now add the onions and fry until they turn light golden.
Add the ginger and garlic paste and fry for a minute.
Add the coriander, cumin, turmeric, Kashmiri chilies, and garam masala and fry until the oil separates from the masala.
Add the meat and yogurt mix to the masala and fry well.
Add the chicken stock, water, and salt, to taste.
Cook till the gravy is reduced. Stir often. The gravy should be thick when done.
Whisk the cream until smooth.
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.
Rogan Josh: An Indian Lamb Recipe
Rogan josh is one of the flavorful and classic Indian dish.This recipe is highly authentic and aromatic.
“Rogan” means clarified butter or oil in Persian, or “red” in Hindi, and “josh” refers to passion – fiery or hot – so this dish is all about cooking in an oil-based sauce with an intense heat.
Rogan josh was introduced to Kashmir by The Mughals, whose cuisine was influenced by Persian cuisine.
- 2 pounds lamb 1/2 cup yogurt ,4 tablespoons vegetable oil, 1 stick cinnamon ,5 to 6 cardamom pods,8 to 10 cloves,2 bay leaves,1 teaspoon peppercorns,2 medium-sized onions2 tablespoons ginger paste2 teaspoon coriander powder,1 teaspoon cumin powder,1/4 teaspoon turmeric powder,3 to 4 Kashmiri dry red chilies,2 teaspoon garam masala,2 cups chicken broth(optional),1 cup of water,salt (to taste),5 teaspoons light cream (or half-and-half)Garnish: ,coriander leaves
Gather the ingredients.
Next step,take lamb add yogurt and keep aside.
Heat the oil in a deep pan and add the cinnamon, cardamom, cloves, bay leaves, and peppercorns. Fry till they turn slightly darker in color.
Now add the onions and fry until they turn light golden.
Add the ginger and garlic paste and fry for a minute.
Add the coriander, cumin, turmeric, Kashmiri chilies, and garam masala and fry until the oil separates from the masala.
Add the meat and yogurt mix to the masala and fry well.
Add the chicken stock, water, and salt, to taste.
Cook till the gravy is reduced. Stir often. The gravy should be thick when done.
Whisk the cream until smooth.
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.
Hindustanisakhisaheli 