Rogan Josh

Rogan Josh Recipe - Authentic Indian Spiced Lamb Curry

Region / culture: India | Preparation time: 15 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Rogan Josh is a popular and flavorful dish that originates from the beautiful region of Kashmir in India. This dish is known for its rich and aromatic flavors, making it a favorite among many food enthusiasts. The combination of tender lamb, fragrant spices, and creamy yogurt creates a dish that is both comforting and satisfying.

History

Rogan Josh has a long and rich history that dates back to the Mughal era in India. The dish was originally brought to Kashmir by the Mughal rulers, who were known for their love of rich and flavorful food. Over the years, the recipe has evolved and adapted to suit the tastes of the Kashmiri people, resulting in the delicious dish we know today.

Ingredients

Around 600-700 g of leg of lamb, chopped into bite-sized chunks.
The usual chunks of frozen pulped garlic and ginger from your freezer. (no chilli this time!)
2 tsp salt
1 tsp haldi (turmeric)
3 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
2 dessert spoons of plain natural yoghurt
1 tsp of red chillie powder
2 medium onions, finely chopped
Three-quarters of a tin of peeled plum tomatoes

How to prepare

This recipe requires just one pot and your skill and patience as you stir with a wooden spoon.
Start by heating a couple of tablespoons of vegetable oil in the pot on high heat until very hot.
Add the finely chopped onions and stir-fry until they become soft and translucent.
Next, add the frozen chunks of garlic and ginger and continue stir-frying. (Remember to thaw the frozen chunks in the microwave for 10 seconds beforehand).
Fry the onions until they are soft.
Add the garlic and ginger and continue frying.
Then, add all the ground spices and continue frying. The mixture should become dry-ish, which is known as "dry-frying" or "pot-roasting". Fry for a few minutes until a heavenly aroma fills your kitchen.
Add the chunks of fresh leg of lamb and keep stir-frying.
Add the spices and continue frying.
Add the lamb and continue frying.
Stir-fry for approximately 5 minutes on high-ish heat until the meat is fully browned.
Add the tinned tomatoes. Remember to chop the peeled plum tomatoes into smallish/finer chunks with a knife and fork. Alternatively, you can use pre-chopped tinned tomatoes, although they are usually more expensive.
Continue stir-frying until the meat changes color.
Add the chopped tin tomatoes.
Stir everything together and let it cook for a few minutes before adding a couple of large dollops of plain natural yogurt. Stir it all in and then increase the heat to high to bring it to a boil.
Add the yogurt and stir it in.
Bring the mixture to a fierce boil.
Cover the pot with a lid and immediately transfer it to the lowest possible flame burner. Leave it to simmer for half an hour.
After half an hour, remove the lid, give it a stir, and then put the lid back on. Let it simmer for another half an hour. Repeat this process for approximately one and a half hours, until the mixture thickens and the color deepens.
Cover with the lid and simmer on low heat.
After 1.5 hours of slow simmering, the dish should be done.
Taste the dish to check if it needs any more salt or chili powder. Ensure that the lamb pieces are tender and not chewy.
Sprinkle a generous handful of freshly chopped coriander leaf and stir it in. Let it rest with the lid on for 5 minutes before serving.
Turn off the heat and add a generous handful of freshly chopped coriander leaf.
This dish is best served in bowls with naan or rice, or both, and a side salad of chunky cucumber, tomato, onion, and carrot with a dash of lemon or vinegar. It is very tasty and easy to make.

Variations

For a vegetarian version, substitute the lamb with paneer or mixed vegetables.
Add a handful of dried fruits such as raisins or apricots for a touch of sweetness.

Cooking Tips & Tricks

Make sure to brown the meat well before adding the tomatoes and yogurt. This will help to develop the flavors and create a rich and hearty dish.

- Be patient while simmering the dish. Slow cooking allows the flavors to meld together and the meat to become tender.

- Adjust the spice levels to suit your taste. If you prefer a milder dish, reduce the amount of chili powder used.

Serving Suggestions

Serve Rogan Josh with naan bread, rice, or both for a complete and satisfying meal.

- Garnish with fresh coriander leaves and a dollop of yogurt for added flavor.

Cooking Techniques

The key to a delicious Rogan Josh is slow cooking. Allow the flavors to develop over low heat for a rich and aromatic dish.

Ingredient Substitutions

If you don't have garam masala, you can use a combination of ground cinnamon, cloves, and cardamom.

- Substitute Greek yogurt for plain natural yogurt for a creamier texture.

Make Ahead Tips

Rogan Josh tastes even better the next day, so feel free to make it ahead of time and reheat before serving.

Presentation Ideas

Serve Rogan Josh in a decorative bowl with a sprinkle of fresh coriander leaves on top for a beautiful presentation.

Pairing Recommendations

Pair Rogan Josh with a side of fragrant basmati rice and a refreshing cucumber raita for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

15g per serving

Fats

20g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in iron, vitamin C, and vitamin B12.

Alergens

This dish contains dairy (yogurt) and may not be suitable for those with dairy allergies.

Summary

Rogan Josh is a nutritious dish that is high in protein and rich in vitamins and minerals. It is a satisfying and flavorful meal that can be enjoyed as part of a balanced diet.

Summary

Rogan Josh is a classic Indian dish that is sure to impress your family and friends. With its rich and aromatic flavors, tender lamb, and creamy yogurt, this dish is a true delight for the senses. Enjoy it with naan bread, rice, or both for a satisfying and delicious meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun was shining, and the smell of spices filled the air. I was walking through the bustling market in Kashmir, India, when I stumbled upon a small, hidden spice shop. As I entered the shop, I was greeted by the most amazing aroma – a blend of cardamom, cumin, and cinnamon that made my mouth water.

The shop owner, an elderly man with a kind smile and a twinkle in his eye, welcomed me and began to show me his collection of spices. As we chatted, I mentioned my love for cooking and my desire to learn more about Indian cuisine. His eyes lit up with excitement, and he reached behind the counter to pull out a worn, tattered notebook.

"This," he said, "is my family's secret recipe for Rogan Josh. It has been passed down for generations, and I believe you are the one to carry on its legacy."

I was in awe as he handed me the notebook, filled with handwritten notes and splattered with various spices. I thanked him profusely and promised to cherish the recipe and learn how to make it with all my heart.

As I returned home, I couldn't wait to try my hand at making the Rogan Josh. I gathered all the necessary ingredients – lamb, yogurt, tomatoes, and of course, a blend of spices including cumin, coriander, and Kashmiri red chili powder. I carefully followed the instructions in the notebook, taking my time to marinate the meat and let the flavors meld together.

The aroma that filled my kitchen as the Rogan Josh cooked was intoxicating. The rich, deep red color of the sauce and the tender pieces of lamb simmering in it were a sight to behold. I couldn't wait to share this dish with my family and friends.

As they sat down to eat, their faces lit up with delight as they took their first bite of the Rogan Josh. The flavors exploded in their mouths, and they couldn't stop raving about how delicious it was. My heart swelled with pride as I watched them enjoy the dish that had brought me so much joy and satisfaction.

From that day on, Rogan Josh became a staple in my kitchen. I cooked it for special occasions, family gatherings, and even just for a cozy night in. Each time I made it, I felt a connection to the kind spice shop owner in Kashmir and the generations of his family who had passed down this recipe.

Over the years, I have tweaked the recipe here and there, adding my own personal touch to make it truly my own. But the essence of the dish – the blend of spices, the tender meat, and the rich sauce – remains the same as the day I first learned how to make it.

Now, as I pass on this recipe to you, my dear grandchild, I hope you will cherish it as much as I have. I hope you will cook it with love and share it with those you hold dear. And most of all, I hope it brings you as much joy and satisfaction as it has brought me.

So go ahead, gather your ingredients, follow the instructions, and let the aroma of Rogan Josh fill your kitchen. And as you take your first bite, remember the story of how this recipe came to be – a tale of love, tradition, and the magic of cooking.