Rogan Josh is a signature dish of the Kashmiri cuisine traditionally cooked with lamb. Rogan means "fat or clarified butter" and Josh "passion or heat".
This aromatic dish is cooked on low heat for a couple of hours resulting in the lamb being flavorsome, succulent, tender and falling off the bone. A truly scrumptious dish.
The use of dried Kashmiri red chillies which have a mild flavor imparts the bright red color. In terms of heat, this dish is mildly spiced.
This aromatic dish is cooked on low heat for a couple of hours resulting in the lamb being flavorsome, succulent, tender and falling off the bone. A truly scrumptious dish.
The use of dried Kashmiri red chillies which have a mild flavor imparts the bright red color. In terms of heat, this dish is mildly spiced.
Rogan Josh
(Serves 6)
Ingredients:
6 lamb shanks (4 lbs)
2 large onions (sliced)
6 garlic cloves (minced)
1" ginger (grated)
2 bay leaves
1 blade of mace
8 peppercorns
4 green cardamoms
1 black cardamom
6 cloves
2 cinnamon sticks (2" each)
a pinch of saffron
1 tablespoon coriander powder
1 tablespoon fennel powder
1 tablespoon chilli powder
1 teaspoon dried ginger powder
4 tablespoons oil
10 Kashmiri chillies (boiled with little water, deseeded and ground to a paste)
3 tablespoons yogurt
1 tablespoon garam masala powder
4 cups water
Salt
Method:
Wash lamb shanks, apply salt and keep aside.
Heat oil in a pan and sear lamb shanks (three at a time in two batches) on all sides. Remove and keep aside.
Add sliced onions in the same pan and fry until lightly browned. Now add garlic, ginger and saute for sometime, followed by all the spices except the curds and garam masala powder. The lamb shanks go next in the pan along with 4 cups of water. Cover and cook on medium heat for an hour. Then add beaten yogurt and salt. Cook for an additional one hour. Towards the end, add garam masala powder and cook for few minutes. Total cooking time is two hours till meat tender, pulling away from the bone and gravy thickens.
(Serves 6)
Ingredients:
6 lamb shanks (4 lbs)
2 large onions (sliced)
6 garlic cloves (minced)
1" ginger (grated)
2 bay leaves
1 blade of mace
8 peppercorns
4 green cardamoms
1 black cardamom
6 cloves
2 cinnamon sticks (2" each)
a pinch of saffron
1 tablespoon coriander powder
1 tablespoon fennel powder
1 tablespoon chilli powder
1 teaspoon dried ginger powder
4 tablespoons oil
10 Kashmiri chillies (boiled with little water, deseeded and ground to a paste)
3 tablespoons yogurt
1 tablespoon garam masala powder
4 cups water
Salt
Method:
Wash lamb shanks, apply salt and keep aside.
Heat oil in a pan and sear lamb shanks (three at a time in two batches) on all sides. Remove and keep aside.
Add sliced onions in the same pan and fry until lightly browned. Now add garlic, ginger and saute for sometime, followed by all the spices except the curds and garam masala powder. The lamb shanks go next in the pan along with 4 cups of water. Cover and cook on medium heat for an hour. Then add beaten yogurt and salt. Cook for an additional one hour. Towards the end, add garam masala powder and cook for few minutes. Total cooking time is two hours till meat tender, pulling away from the bone and gravy thickens.
