Teresa's Recipes
Rogan Josh
Rogan Josh is a signature dish of Kashmiri cuisine that boasts a rich, aromatic blend of spices and tender lamb. This robust curry is characterized by its vibrant red color, courtesy of Kashmiri red chili powder, and is often enjoyed as a centerpiece during festive occasions. The slow-cooked lamb absorbs the flavors of spices, ginger, and garlic, creating a dish that is both hearty and indulgent. Pair it with fluffy naan or fragrant basmati rice to soak up the delicious sauce.
Ingredients
- 2 pounds Lamb, cut into pieces
- 1 cup Plain yogurt
- 3 tablespoons Oil (vegetable or ghee)
- 2 medium Onions, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 medium Tomatoes, pureed
- 2 tablespoons Kashmiri red chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- to taste Salt
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Calories: 450
- Fat: 25g
- Carbs: 15g
- Protein: 40g
- Sodium: 250mg
- Sugar: 5g
Instructions
- In a large bowl, marinate the lamb pieces with yogurt and a pinch of salt. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Heat the oil in a heavy-bottomed pan over medium heat. Add the finely chopped onions and cook until they turn golden brown, stirring occasionally.
- Add the minced garlic and grated ginger to the pan. Sauté for 2-3 minutes until fragrant, but do not let them burn.
- Stir in the pureed tomatoes, Kashmiri red chili powder, garam masala, coriander powder, cumin powder, and salt. Cook this masala for about 5-7 minutes, until the oil begins to separate from the mixture.
- Add the marinated lamb to the pan, stirring well to coat the meat with the spices. Cook on high heat for 5-7 minutes, allowing the lamb to sear slightly.
- Cover the pan with a lid, reduce the heat to low, and let it simmer for about 1.5 hours or until the lamb is tender and the flavors meld beautifully. Stir occasionally and add a splash of water if the sauce gets too thick.
- Once cooked, remove from heat and let it rest for a few minutes before serving. Serve hot with naan or rice, garnished with fresh cilantro if desired.
Tips
- For a deeper flavor, consider adding whole spices like cardamom pods and cloves during the onion sautéing step.
- Adjust the level of heat by varying the amount of Kashmiri red chili powder. This spice is milder than regular chili powder.
- For a vegetarian version, substitute lamb with chickpeas or paneer, and adjust cooking times accordingly.