|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 64g||83%|
|Saturated Fat 28g||139%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 7g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 2 to 2 1/2 pounds lamb (cubed)
- 1/2 cup yogurt
- 4 tablespoons vegetable oil (or canola or sunflower cooking oil)
- 1 (2-inch) piece of cinnamon
- 5 to 6 cardamom pods
- 8 to 10 cloves
- 2 bay leaves
- 1 teaspoon peppercorns
- 2 medium-sized onions (finely chopped)
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 3 to 4 Kashmiri dry red chilies (coarsely ground)
- 2 teaspoon garam masala
- 2 cups beef stock (or lamb stock)
- 1 cup water
- Kosher salt (to taste)
- 5 teaspoons light cream (or half-and-half)
- Garnish: coriander leaves
Gather the ingredients.
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 cinnamon, cardamom, cloves, bay leaves, and peppercorns. Fry till they turn slightly darker in color.
Now add the onions and fry until they turn light golden.
Add the ginger and garlic pastes and fry for a minute.
Add the coriander, cumin, turmeric, Kashmiri chilies, and garam masala and fry until 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 until smooth.
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.