|Nutritional Guidelines (per serving)|
The lovely color of Rogan Josh comes from the Kashmiri dry red chilies used to prepare it. When you read the recipe, it may seem like you will end up with a fiery dish but do not fear, these chilies have 'more bark than bite'!
There are versions and versions of Rogan Josh, and this one is mine, tried and tested several times to great success. Enjoy!
- 1 kg lamb cubed
- 1/2 cup yogurt
- 2 bay leaves
- 8-10 cloves
- 1 tsp peppercorns
- 2" piece of cinnamon
- 5-6 cardamom pods
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- 2 tsp garam masala
- 3-4 Kashmiri dry red chilies coarsely ground
- 2 tbsps garlic paste
- 2 tbsps ginger paste
- 4 tbsps vegetable/canola/sunflower cooking oil
- 2 medium-sized onions chopped fine
- 2 cups beef/ lamb stock
- 1 cup water
- salt to taste
- 5 tsp single cream
- Coriander leaves to garnish
In a bowl, mix the lamb and yogurt and keep aside. This will tenderize the lamb.
Heat the oil in a deep pan and add the whole spices (cinnamon, cardamom, cloves, bay leaves, peppercorns). Fry till they turn slightly darker in color.
Now add the onions and fry till they turn light golden.
Add the ginger and garlic pastes and fry for a minute.
Add the powdered spices (coriander, cumin, turmeric, Kashmiri chilly and garam masala) and fry till the oil separates from the masala.
Add the meat and yogurt mix to the masala and fry well.
Add the beef stock, water and salt to taste. Cook till the gravy is reduced. Stir often. The gravy should be thick when done.
Whisk the cream till smooth and stir it into the curry to mix well.
Garnish with coriander leaves and serve with plain boiled rice or pulao and a vegetable side dish.