Recipe for Indian Rogan Josh
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.
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
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
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.
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.
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.
Return the lamb to the pot. Cover partially and simmer until the lamb is tender, about 1 to 1-1/2 hours.
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.