Rogan Josh Rogan
Rogan Josh Rogan: Josh is a lamb dish introduced to India by the Moguls. It is considered to be a traditional dish of the Kashmiri or North-Western part of India. It displays the region’s flavors and ingredients that are native to the region such as Kashmiri chilies.
Serves 6 people
Serves 6 people
Ingredients:
- ¼ cup Greek yogurt or plain yogurt strained overnight
- 6-8 garlic cloves, peeled and crushed into a paste-like consistency
- 2-3 inch ginger, peeled and smashed into paste-like consistency in a mortar pestle or food processor
- 2 tsp Bin bhuna Hua garam masala or garam masala of your choice
- 2 tsp salt, or to taste
- 1 ½ lb of boneless leg of lamb, fat trimmed and discarded, cut into 1-inch cubes
For Frying:
- 2-3tbsp butter, ghee or oil of your choice
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 10-12 whole cloves
- 4 black or green cardamom pods
- 8-10 curry leaves or 2 fresh or dried bay leaves
- 2 cinnamon sticks
- 1 medium onion, finely chopped
- 1 medium tomato, cubed 1tbsp Kashmiri chilies or a combination of ¼ tbsp cayenne mixed with ½ tbsp sweet paprika
Method:
1) Whisk the yogurt together with ginger and garlic paste along with garam masala and salt together in a medium-sized bowl. Add the lamb and stir to coat with the marinade. Cover and refrigerate for several hours or overnight.
2) On the day of cooking, heat ghee, butter or oil over a wide-skillet over medium heat. Sprinkle with cumin seeds, fennel seeds, cloves, cardamom pods, bay leaves or curry leaves and cinnamon sticks. Stir and cook until spices emit a fragrance. Approximately 30 secs to a minute.
3) Add the onions and cook until caramelized or golden brown 6-8 minutes. Add the tomatoes and cook for a few minutes longer.
4) Over medium heat, add the lamb marinade along with its sauce and cook, stirring occasionally until yogurt is absorbed by the lamb and the ghee is starting to separate from the meat, about 15-10 minutes.
5) Stir in the chilies and stir the mixture to make sure the lamb pieces get coated with the paste. Pour 1 cup of water and stir once or twice to deglaze the skillet. Bring the mixture to boil. Reduce the heat, cover the pan, and simmer, stirring occasionally to prevent the curry from sticking to the bottom.
6) Cook until the lamb is cooked through and tender, approximately 20-25 minutes. Pairs well with – Naan or with steamed Basmati rice
1) Whisk the yogurt together with ginger and garlic paste along with garam masala and salt together in a medium-sized bowl. Add the lamb and stir to coat with the marinade. Cover and refrigerate for several hours or overnight.
2) On the day of cooking, heat ghee, butter or oil over a wide-skillet over medium heat. Sprinkle with cumin seeds, fennel seeds, cloves, cardamom pods, bay leaves or curry leaves and cinnamon sticks. Stir and cook until spices emit a fragrance. Approximately 30 secs to a minute.
3) Add the onions and cook until caramelized or golden brown 6-8 minutes. Add the tomatoes and cook for a few minutes longer.
4) Over medium heat, add the lamb marinade along with its sauce and cook, stirring occasionally until yogurt is absorbed by the lamb and the ghee is starting to separate from the meat, about 15-10 minutes.
5) Stir in the chilies and stir the mixture to make sure the lamb pieces get coated with the paste. Pour 1 cup of water and stir once or twice to deglaze the skillet. Bring the mixture to boil. Reduce the heat, cover the pan, and simmer, stirring occasionally to prevent the curry from sticking to the bottom.
6) Cook until the lamb is cooked through and tender, approximately 20-25 minutes. Pairs well with – Naan or with steamed Basmati rice
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