| Lamb Rogan Josh |
Recipe type: Main
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 4–5
Ingredients
- 1½ lbs Lamb bone-less cut into 1 to 1½” cubes:
- cup Ghee (clarified butter)
- tsp Cumin seeds
- 1 ½ cup Chopped onions
- 6 cloves Garlic peeled
- 1” Ginger — fresh peeled
- 1 Cinnamon stick — broken into 4 pieces
- 3 Black Cardamom — crack open the pods
- 7 Cloves
- 8 Black peppercorn
- 1 ½ cup Yogurt
- 1 tsp Cornstarch
- 2 tsp Degi Mirch * ( or Paprika)
- 2 tsp Ratan Jot**(You may substitute it with 4 drops of red food color)
- 1tsp Ground Lal Mirch (cayenne pepper)
- 3tsp Salt
- 2 cups Lamb stock (can use chicken stock or water)
Instructions
- Process Onions, Garlic and Ginger in a food processor to make a paste. Set aside.
- In a heavy bottom pan, heat Ghee. Add Lamb fry till all sides are seared, and the meat is brown. Remove lamb and set aside.
- Add cumin seeds, fry till brown about 2 minutes
- Add Onion/Garlic/Ginger paste. Fry till most of the moisture is gone.
- Add Cinnamon, Cloves, Cardamom, and peppercorn. Cook a further 2 minutes.
- Add Lamb and remove from heat.
- Stir cornstarch into Yogurt and add slowly to Rogan Josh. Stir well.
- Return to heat and add remaining ingredients except stock. Cook for a further minute.
- Add the stock , bring to a boil and allow to simmer on low heat.
- Serve when lamb is tender and sauce has thinkened.
Notes
*Degi Mirch is a spice with a deep red colour that refers to the fruit of chili peppers. It can also be ground into a fine powder.
**Ratan Jot is an herb grown in Kashmir. The root is ground to a powder and used as a natural rich red food color in India
Ratan Jot is the original spice responsible for red color of Rogan Josh, and Tandoori Chicken.
It is almost becoming rare and being replaced by standard red food colors.
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December 16, 2011 at 9:23 pm (UTC 0 )
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