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Rogan Josh (Indian lamb in spiced cream sauce)

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Recipe

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 servings

Prep

30 min

Cook

2 hrs

Ready

5 hrs

Ingredients

Amount Measure Ingredient Features
2 pounds lamb
cut into 1-inch cubes
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2 tablespoons paprika
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1 tablespoon coriander
ground
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2 teaspoons cumin
ground
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1 teaspoon cardamom seeds
ground
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½ teaspoon cinnamon
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1 teaspoon salt
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2 onions
chopped
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1 chile pepper
or more as needed
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2 garlic cloves
crushed, or more as needed
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1 tablespoon ginger
peeled and minced
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1 teaspoon salt
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¼ cup water
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¼ cup ghee (clarified butter)
or oil
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¼ cup yogurt, plain
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½ cup water
or more to 1 cup
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¼ cup heavy whipping cream
optional
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2 teaspoons garam masala
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Ingredients

Amount Measure Ingredient Features
907.2 g lamb
cut into 1-inch cubes
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3E+1 ml paprika
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15 ml coriander
ground
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1E+1 ml cumin
ground
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5 ml cardamom seeds
ground
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2.5 ml cinnamon
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5 ml salt
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2 each onions
chopped
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1 each chile pepper
or more as needed
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2 cloves garlic cloves
crushed, or more as needed
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15 ml ginger
peeled and minced
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5 ml salt
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59 ml water
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59 ml ghee (clarified butter)
or oil
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59 ml yogurt, plain
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118 ml water
or more to 1 cup
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59 ml heavy whipping cream
optional
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1E+1 ml garam masala
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 326g (11.5 oz)
Amount per Serving
Calories 72770% from fat
 % Daily Value *
Total Fat 57g 88%
Saturated Fat 30g 149%
Trans Fat 0g
Cholesterol 203mg 68%
Sodium 1449mg 60%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 86g
Vitamin A 44% Vitamin C 14%
Calcium 11% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
 

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