ROGAN JOSH

ROGAN JOSH (Indian lamb curry with red chiles, for four)

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“Rogan josh gets its name from its rich, red appearance.  The red appearance, in turn, is derived from ground red chiles, which are used quite generously in this recipe.  If you want your dish to have the right red color and not be very hot, combine paprika with cayenne pepper in any proportion that you like.  Just make sure that your paprika is fresh and has a good red color.”  Madhur Jaffrey

two 1-inch cubes fresh ginger, peeled and coarsely chopped

8 cloves garlic, peeled

4 tablespoons plus 10 to 15 fluid ounces water

8 tablespoons vegetable oil

2 pounds lamb shoulder or boneless leg of lamb, cut into 1 inch cubes

10 cardamom pods

2 bay leaves

10 peppercorns

6 cloves

1 inch cinnamon stick

1 medium onion, peeled and finely chopped (about 1 cup)

1 teaspoon ground coriander

2 teaspoons ground cumin

4 teaspoons bright red paprika mixed with 1 teaspoon cayenne pepper

1-¼ teaspoons salt

6 tablespoons natural yogurt

¼ teaspoon garam masala

freshly ground black pepper

Rice pilaf with Indian spices to serve


  1. Put the ginger, garlic, and 4 tablespoons water into the container of an electric blender. Blend well until you have a smooth paste.
  1. Heat the oil in a wide, heavy pan over medium high heat. Brown the meat cubes in several batches and set to one side.  Put the cardamom, bay leaves, cloves, peppercorns and cinnamon into the same hot oil.  Stir once and wait until the cloves swell and the bay leaves begin to take on color.  This will just take a few seconds.  Now put in the onions.  Stir and fry for about 5 minutes, or until the onions turn a medium brown color.  Put in the ginger-garlic paste and stir for 30 seconds.  Then add the coriander, cumin, paprika-cayenne and salt.  Stir and fry for another 30 seconds.  Add the fried meat cubes and juices.  Stir for 30 seconds.  Now put in 1 tablespoon of the yogurt.  Stir and fry for about 30 seconds, or until the yogurt us well blended.  Add the remaining yogurt, a tablespoon at a time as before.  Stir and fry 3 to 4 minutes.
  1. Now add 1-¼ cups water and bring the contents of the pan to a boil, scraping in all browned spices on the sides and bottom of the pan. Cover, turn heat to low and simmer for 1 to 1-¼ hours, or until the meat is tender (It could be baked, covered, in a preheated 350* oven for the same length of time or until tender).  Every 10 minutes or so, give the meat a good stir.  When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid.  You should end up with tender meat in a thick, reddish-brown sauce.  Spoon off the fat.  Sprinkle the garam masala and  black pepper over the meat before you serve and mix them in.

      from Madhur Jaffrey’s Indian Cooking

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