Friday, July 27, 2012

Rogan Josh (Lamb curry)

Today I am really in a mood to have something nice and spicy for dinner. Pondering what to make. Finally It struck my mind that long time I have not made this authentic fine delicacy from Kashmir, this is how I make this dish.  
Rogan josh was brought to Kashmir  by the Mughals, which in turn infuses Persian cuisine. The unrelenting heat of the Indian plains took the Mughals frequently to Kashmir, which is where the first Kashmir adoption of Rogan josh occurred says  Wikipedia.

Please note this is really a very spicy dish. If you love spicy food then this is a must to try. Infact we love it at home.  Non spice lovers really reduce the spice level to what I have given.
Enjoy  this with naan/jeera rice or plain rice

½ kilo  lamb cut into small  chunks                                                                                                               ½  tablespoon coriander seeds                                                                                                                     1 small cinnamon stick                                                                                                                                  1 medium onions grated                                                                                                                                1 small tomato, chopped1 teaspoon cumin seeds                                                                                             8   almonds    
1 cardamom, 3 cloves
8 nos  peppercorns 
1 tablespoon fresh grated  coconut
3 whole dry red chilies, soaked in ¼  cup water for 15 minutes 
4 garlic flakes
1 inch ginger                                                                                                    
generous pinch nutmeg, grated                                                                                                        
1 medium onions grated                                                                                                                                1 small tomato, chopped                                                                                                                                 
¼  tsp turmeric powder                                                                                                                       
¼ cup vegetable oil/butter                                                                                                                      
2 bay leaves                                                                                                                                          
1 small cinnamon stick                                                                                                                             
½  tbsp Kashmiri red chili powder                                                                                                       
¼ cup yogurt, beaten                                                                                                                        
salt to taste                                                                                                                                           Water –  1 ½ cup to cook the meet


In a pan, over low heat, dry roast coriander, cumin, poppy seeds, almonds, brown cardamoms, peppercorns, cloves, mace and coconut until lightly colored Let this  spices  cool and  blend this  along with the red chilies, ginger, garlic and nutmeg. Add water in which the chilies were soaked ( ½ cup), little by little,  and blend to a smooth, thick paste.

Add oil/butter in a pressure cooker, throw in  bay leaves, cinnamon and  cardamoms, and cook, stirring, until fragrant, about 30 seconds. Add onions and fry until onions are golden brown. Now add in  the ground masala paste, tomato, turmeric and chili powder, and mix well. Allow it  boil for 5 minutes.
Its time to add in yogurt and mix well and cook until the oil separates. Add in the  salt, throw in the  lamb and fry till the meat is well incorporated with the masala  and fry well.  Add the  water and stir well to combine. Close the cooker and pressure cook the meat well.
Serve sprinkled with coriander leaves.
Enjoy this delicious lamb dish. I am sure you will love it J

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