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Rogan Josh

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Description

Rogan Josh, a jewel in Kashmiri cuisine, paints a culinary masterpiece with tender chunks of meat, typically lamb or goat, immersed in a rich, aromatic curry. Infused with the warmth of traditional spices like cardamom, cloves, and cinnamon, this dish captivates the senses. The deep-red hue, derived from Kashmiri chilli, hints at the robust flavour within. Slow-cooked to perfection, Rogan Josh unveils a symphony of textures and tastes, making it a time-honored and irresistible delight that transports every bite to the enchanting valleys of Kashmir.

Marinade

  • 400-500g lamb or goat meat (cut into chunks)
  • 1/2 teaspoon ginger (crushed)
  • 1/2 teaspoon garlic (crushed)
  • 1/4 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

    • Ingredients

  • 2 tablespoons vegetable oil or ghee
  • 4 green cardamom pods (crushed)
  • 1 cinnamon stick
  • 2-4 cloves
  • 1 bay leaf
  • 1 onion (chopped)
  • 2 teaspoons ginger (crushed)
  • 2 teaspoons garlic (crushed)
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri red chilli powder (adjust to taste)
  • 1 tin tomatoes (crushed/diced)
  • 1/2 teaspoon salt (adjust to taste)
  • Fresh coriander leaves (garnish)
    • Instructions
    1. In a bowl, mix the meat with yogurt, ginger, garlic, lemon juice and salt . Let it marinate for at least 2 hours, or overnight for better flavour.
    2. In a heavy-bottomed pan, heat the olive oil or ghee to a medium heat. Add the the whole spices, cardamon pods, cinnamon stick, cloves and bayleaves. Gently temper for 1-2 minutes
    3. Add the onions, garlic, and ginger to the pan and saute until the raw flavour has gone, roughly 2-4 minutes.
    4. Add the ground spices, coriander powder, cumin powder, Kashmiri chilli powder. Gently cook the spices for 20-40 seconds.
    5. Add the marinated lamb to the pan and fry to 2-4 minutes, stirring occasionally to prevent it from sticking to your pan.
    6. Next add the chopped tomatoes and salt. Then cover and simmer for 1-2 hours, until the meat is soft and tender. You will need to add 1-2 cups of water during the simmering to make sure it does not dry out. Have a taste and adjust salt and spice levels according to your taste.
    7. Remove from heat and allow to cool slightly before serving.
    8. Garnish the Rogan Josh with fresh coriander leaves. Serve the Rogan Josh hot with steamed rice or naan.
    9. Enjoy the rich and aromatic flavours of this classic Kashmiri dish!