Rogan josh is an aromatic lamb dish of Persian origin and the most famous of Kashmiri dishes.
Rogan josh is often called the king of curries, with its signature bright red colour which comes from liberal amounts of dried Kashmiri chilies that have been de-seeded to reduce their heat.
While the traditional preparation uses whole dried chilies that are de-seeded, soaked in water, and ground to a paste, non-traditional short cuts use either Kashmiri chili powder (available in Indian stores) or a mixture of paprika (predominantly) and cayenne pepper, adjusted to taste.
This recipe from Signature has theupdated version which uses white and black cardamom, and bay leaves.
The recipe's spice is one of aroma rather than heat, and the traditional dish is mild enough to be appreciated by Western palates that may not have been conditioned to tolerate the heat of chilies.
| Quantity | Ingredients |
|---|---|
| 400 gms | lamb boneless, diced |
| 600 gms | lamb shank |
| 250 ml | oil, refined |
| 5 gms | green cardamom, whole |
| 2 gms | cloves, whole |
| 2 gms | black cardamom, whole |
| 2 leaves | bay leaf |
| 1 piece | cinnamon sticks, one inch thick |
| 2 gms | black peppercorn, whole |
| 1000 gms | onion, sliced |
| 30 gms | ginger garlic paste |
| 5 gms | fennel seeds |
| to taste | salt |
| 50 gms | degi mirch |
| 6 gms | coriander, powdered |
| 200 gms | curd |
| 1000 ml | mutton stock |
| to garnish | onion fried |
| to garnish | cherry tomato |
| to garnish | coriander leaf springs |
Preparation Method
1. Heat oil in handi and add all the whole spices. Sauté for a while.
2. Add onion and stir fry at medium high heat till it turns light brown in colour.
3. Add ginger garlic paste and stir at medium heat for a minute. Add lamb pieces, degi mirch and coriander powder. Season with salt & cook at medium heat for 10 minutes to coat the lamb well with spices.
4. Now add the mutton stock & cook the lamb at low heat until tender.
5. Now remove the pieces from the gravy & keep it aside.
6. Meanwhile blend the gravy with yoghurt.
7. Now strain the gravy and reduce it on slow flame to the desired consistency.
When serving, reheat the cooked lamb with the gravy. Garnish with fried onion, cherry tomato & coriander springs.
Check this space tomorrow to learn how Boca prepares their whole lamb ouzi.
