Recipe for Indian Rogan Josh - dummies

By Jenna Holst

Rogan Josh is a classic lamb curry from Kashmir is accented with a range of spices, tomatoes, and yogurt. Serve this delicious dish with chutney.

[Credit: iStockphoto.com/Manu_Bahuguna]
Credit: iStockphoto.com/Manu_Bahuguna

Yield: 6 servings

Preparation time: 20 minutes

Cooking time: 1-1/2 to 1-3/4 hours

Spice meter: Hot and spicy

2 tablespoons vegetable oil

2 pounds trimmed, lean lamb from leg or shoulder, cut in 1-1/2 inch cubes

1 medium onion, thinly sliced

4 plump cloves garlic, chopped

1-inch piece fresh ginger, minced

4 cloves

1/2 cinnamon stick

6 cardamom pods, bruised

1 teaspoon ground coriander

1 teaspoon ground fennel

1/4 teaspoon turmeric

1 bay leaf

1 teaspoon paprika

1 to 2 teaspoons cayenne or ground red chile pepper powder, or to taste

1-1/2 cups beef or chicken broth

1/2 cup plain yogurt

  1. In a large stewpot over medium heat, heat 1 tablespoon of the vegetable oil. Pat the lamb dry with paper towels.

    Brown the lamb in batches, if necessary. With a slotted spoon, transfer the lamb to a plate and set aside.

  2. In the same stewpot, heat the remaining vegetable oil. Add the onion and reduce the heat to medium-low.

    Cook, stirring occasionally, until the onion is very soft, about 10 to 15 minutes.

  3. Add the garlic and ginger and cook, stirring for 1 minute.

    Add the cloves, cinnamon stick, cardamom, coriander, fennel, tumeric, and bay leaf and cook, stirring constantly, for 1 minute. Add the paprika and cayenne and cook, stirring constantly, for 1 minute. Add the broth and bring to a gentle boil.

  4. Return the lamb to the pot. Cover partially and simmer until the lamb is tender, about 1 to 1-1/2 hours.

  5. Add the yogurt and simmer until it’s heated through, about 5 minutes. Serve with rice and chutney on the side.

Substitute 2 to 3 tablespoons good-quality curry powder for the cloves, cinnamon stick, cardamom, coriander, fennel, and turmeric. Reduce the amount of cayenne to 1/4 to 1/2 teaspoon, or to taste. In Step 3, after sautéing the garlic and ginger, add the curry powder, bay leaf, paprika, and cayenne and cook, stirring constantly, for 1 minute.

You can make this ahead through Step 4. Add the yogurt when reheating before serving.

Per serving: Calories 278 (From Fat 125); Fat 14g (Saturated 4g); Cholesterol 99mg; Sodium 335mg; Carbohydrate 3g (Dietary Fiber 1g); Protein 33g.