Rogan Josh
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Servings
4 people
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Calories
647 kcal
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Course
Main Course
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Cuisine
Indian
Rogan Josh
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Rogan josh is an aromatic lamb meat stew using very few spices, originally from India. Saffron and cockscomb flower extracts give it a deep and vibrant orange-red color.
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Ingredients
- 2 lb lamb shoulder , cut in approx.3 cm cubes
- 1¼ cup water
- ¾ teaspoon salt
- 1 tablespoon garlic paste , fresh
- 1 large onion , thinly sliced
- ½ cup vegetable oil
- 8 green cardamoms
- 1 teaspoon Turmeric
- ½ cup ghee
- 6 cloves
- 1 tablespoon kashmiri chili powder (or paprika soaked in ¼ cup (50 ml) of water (or use ½ tablespoon Kashmiri chili and ½ tablespoon paprika))
- ½ teaspoon saffron , crumbled
- 6 dried cockscomb flowers (or 3 hibiscus tea flowers, for the red color)
- ¼ teaspoon freshly crushed black pepper powder
Instructions
- In a pan place the meat cubes and water, and bring to a boil. Skim of the scum that rises a few times.
- Add the garlic paste and the salt.
- Lower heat to medium. Cover the pan partially and boil for about 30 minutes.
- While the meat is cooking, heat a small frying pan with ½ cup (125 ml) oil and add the sliced onions. Keep the heat on medium while frying the onions till they become light golden.
- Drain the oil upon removing the onions to a plate. Reserve the oil to reuse as it is aromatic.
- Let the fried onion cool. Then blend to a very smooth paste. Use some water if needed.
- In a small bowl, soak the crumbled saffron in 1 tablespoon of hot water. Cover the bowl to seal in the aroma.
- If using the cockscomb, boil it in a small pan with ¾ cup (200 ml) of water for 5 minutes, to extract the color. If using the hibiscus flowers, soak in ½ cup (120 ml) of hot water.
- After the meat has boiled for 30 minutes, add the cardamoms, turmeric, and onion paste to the water. Stir to mix.
- Heat a small pan with ½ cup (120 ml) of ghee.
- When the ghee is hot, add the cloves and fry for a few seconds till they puff up.
- Pour the ghee with the cloves onto the meat.
- Cover the pan and continue cooking for 10 to 15 minutes.
- Add the chili paste and cook till the meat is tender and nearly comes off the bone, about 15 to 20 minutes.
- Add the drained cockscomb (or hibiscus) flower extract and the saffron along with the black pepper to the meat.
- Bring to a boil and cook for about 5 minutes. The meat should have about 2 to 2 ½ cups (500 to 600 ml) of gravy in it. Taste and adjust salt if needed.
- Serve warm with basmati rice.
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