Lamb Rogan Josh
Rogan josh, also spelled roghan josh or roghan ghosht, is an aromatic curried meat dish originating from Kashmir. It is made with red meat—traditionally lamb, mutton, or goat—and coloured and flavoured primarily by alkanet flower and Kashmiri chilies. It is one of the signature recipes of Kashmiri cuisine.
Region:
Kashmir - India
Main Ingredients:
Lamb or goat, alkanet root.
Variations:
Lamb, mutton or goat.
Serving Size:
4 x Adult sized portions
Prep Time:
10 Mins
Cooking Time:
1 Hour
Total Time:
1 Hour 10 Mins
Recommended Spice Level:
Hot
Recipe Ingredients:
Onion Paste:
1 large red or brown onion, roughly chopped
Water
Ginger Garlic Paste:
4cm piece ginger, peeled and chopped
5 garlic cloves, peeled and chopped
Water
Rogan Josh Spice Mix:
1tsp fennel seeds
1tsp cumin seeds
3 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp garam masala
2 tsp paprika
1/2 tsp red chili powder
Lamb Rogan Josh:
4 tbsp oil
4 green cardamom pods
5 cloves
2 dried bay leaves
1 tbsp tomato paste
2 tbsp canned diced tomatoes or 1 tomato, diced
600g lamb, cut into small bite sized pieces
1 1/2 tbsp natural yogurt
Salt to taste
Chopped coriander or mint leaves, to garnish
Recipe Method:
Onion Paste:
Place onions in the small bowl of a food processor. Add a little water and grind to a smooth paste. Transfer onion paste to a small bowl. Set aside.
Ginger Garlic Paste:
Place ginger and garlic in the food processor. Add a little water and grind to a coarse paste. Set aside.
Rogan Josh Spice Mix:
Heat a small frying pan over low heat. Add fennel and cumin seeds. Roast, stirring, for 2-3 minutes or until aromatic. Leave to cool. Place in a spice grinder or mortar and pestle and grind to a coarse powder.
Combine together fennel-cumin mix, ground coriander, ground turmeric, garam masala, paprika and red chili powder in a small bowl. Set aside.
Lamb Rogan Josh:
Heat oil in a large casserole over medium-high heat. Stir fry cardamom, cloves and bay leaves for 1-2 minutes.
Add onion paste. Cook, stirring, for 1-2 minutes or until the raw smell disappears. Add ginger garlic paste. Cook, stirring, for 2 minutes or until fragrant.
Stir in spice mix. Cook for 1 minute or until aromatic. Add tomato paste and canned tomatoes. Cook, stirring often, for 1-2 minutes.
Add lamb. Season with salt. Cook, stirring occasionally, for 10 minutes. Stir yogurt into the curry. Cover lamb with 250 ml hot water. Bring to the boil.
Reduce heat to medium-low, and simmer, covered and stirring occasionally, for 30-40 minutes or until lamb is cooked through.
Sprinkle with chopped coriander and mint leaves. Serve with naan, roti or rice.
Nutritional Information:
Amount Per Serving:
Calories: 625
Total Fat: 47g
Saturated Fat: 14g
Trans Fat: 0g
Unsaturated Fat: 29g
Cholesterol: 146mg
Sodium: 297mg
Carbohydrates: 12g
Fiber: 4g
Sugar: 4g
Protein: 39g