Rogan Josh (Indian lamb in spiced cream sauce)
From recipe request: posted by posted by SuzieQue. Rogan josh is classic of Kashmiri cuisine. Some preparations are very lavish with lots of sweet spices and liberal amounts of cream. The name rogan josh means "red meat," and reflects the reddish color of the dish.
Yield
4 servingsPrep
30 minCook
2 hrsReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
lamb
cut into 1-inch cubes |
|
| 2 | tablespoons |
paprika
|
|
| 1 | tablespoon |
coriander
ground |
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
cardamom seeds
ground |
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| 2 |
onions
chopped |
*
|
|
| 1 |
chile pepper
or more as needed |
* | |
| 2 |
garlic cloves
crushed, or more as needed |
*
|
|
| 1 | tablespoon |
ginger
peeled and minced |
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
water
|
|
| ¼ | cup |
ghee (clarified butter)
or oil |
|
| ¼ | cup |
yogurt, plain
|
|
| ½ | cup |
water
or more to 1 cup |
|
| ¼ | cup |
heavy whipping cream
optional |
|
| 2 | teaspoons |
garam masala
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
lamb
cut into 1-inch cubes |
|
| 3E+1 | ml |
paprika
|
|
| 15 | ml |
coriander
ground |
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
cardamom seeds
ground |
|
| 2.5 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 2 | each |
onions
chopped |
*
|
| 1 | each |
chile pepper
or more as needed |
* |
| 2 | cloves |
garlic cloves
crushed, or more as needed |
*
|
| 15 | ml |
ginger
peeled and minced |
|
| 5 | ml |
salt
|
|
| 59 | ml |
water
|
|
| 59 | ml |
ghee (clarified butter)
or oil |
|
| 59 | ml |
yogurt, plain
|
|
| 118 | ml |
water
or more to 1 cup |
|
| 59 | ml |
heavy whipping cream
optional |
|
| 1E+1 | ml |
garam masala
|
*
|
Directions
In a large bowl, mix the lamb, paprika, coriander, cumin, cardamom, cinnamon and 1 teaspoon of the salt and marinate for at least one hour, or preferably overnight.
Add the onions, chiles, garlic, ginger and the remaining 1 teaspoon of salt to the bowl of a food processor or blender and puree.
Add the water if necessary to form a paste.
Heat the ghee or oil over medium-high flame in a heavy-bottomed pot, wok or kadhai.
Working in batches, brown the meat on all sides, removing each batch to a plate as it finishes.
Add more ghee or oil to the pot if necessary and sauté the onion purée, stirring constantly, until it cooks down and begins to brown.
Add the yogurt bit by bit, cooking down until it is all added.
Return the meat to the pot and add enough water to make a rich sauce.
Bring to a boil and then cover, reduce heat to low and simmer, stirring occasionally, for 1½ to 2 hours, or until the meat is very tender.
Remove from heat and stir in the cream and garam masala.
Adjust seasonings and serve with naan or rice.
Variations
•A little tomato paste may be added to the onion purée instead of the water if you like.
•Beef can be substituted for lamb, but lamb is the classic meat for this dish.
