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Rogan Josh

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.

Servings: 4 people
Calories: 647 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. In a pan place the meat cubes and water, and bring to a boil. Skim of the scum that rises a few times.
  2. Add the garlic paste and the salt.
  3. Lower heat to medium. Cover the pan partially and boil for about 30 minutes.
  4. 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.
  5. Drain the oil upon removing the onions to a plate. Reserve the oil to reuse as it is aromatic.
  6. Let the fried onion cool. Then blend to a very smooth paste. Use some water if needed.
  7. In a small bowl, soak the crumbled saffron in 1 tablespoon of hot water. Cover the bowl to seal in the aroma.
  8. 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.
  9. After the meat has boiled for 30 minutes, add the cardamoms, turmeric, and onion paste to the water. Stir to mix.
  10. Heat a small pan with ½ cup (120 ml) of ghee.
  11. When the ghee is hot, add the cloves and fry for a few seconds till they puff up.
  12. Pour the ghee with the cloves onto the meat.
  13. Cover the pan and continue cooking for 10 to 15 minutes.
  14. Add the chili paste and cook till the meat is tender and nearly comes off the bone, about 15 to 20 minutes.
  15. Add the drained cockscomb (or hibiscus) flower extract and the saffron along with the black pepper to the meat.
  16. 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.
  17. Serve warm with basmati rice.