KASHMIRI ROGAN JOSH / LAMB ROGAN JOSH

Name: KASHMIRI ROGAN JOSH / LAMB ROGAN JOSH
Total time: 9000 s
Yield: 4 people
Cuisine: American
Ingredients: 3 1/2 tbsp ghee or mustard oil (could use vegetable oil i guess); 1/2 cinnamon stick; 2 bay leaves; 6 cloves; 12 peppercorns; 1/2 tsp coriander seeds; 2 green cardamom; 1 black cardamom; 1 mace blade; 1/4 tsp hing powder; 800 g lamb shank / leg meat diced into 1 inch chunks; 2 large or 3 medium onions (about 4 cups); 1-2 red chilli slit longways (adjust for heat of dish); 1/2 tsp salt; 1/2 tbsp garlic paste; 1/2 tbsp ginger paste; 2 tbsp kasmiri chilli powder; 2 tsp cumin powder; 2 tsp coriander powder; 1/2 tsp tumeric powder; 1 tsp msg (or salt to taste if you're scared); 200 g plain yoghurt; 210 g good quality chopped tomatoes can; 1/2 cup stock water; 1/2 tsp garram masala; 1 tsp lightly crushed fennel seed; 3 tbsp fresh cilantro

BABYCAT THE CURRY QUEEN @BABYCATTHECURRYQUEEN

Australia

Rogan josh is an spicy aromatic red curry of kashmiri origin. Traditionally the dish is cooked with mutton or lamb, you could however use any meat or vegetable you like. The long slow cooking required in this recipe is to make the lamb tender and draw as much flavour as possible out of the whole spices. Other meats or vegetables will not require this, if using beef i would still probably cook for a long time.

I recommend you have your whole and powdered spices measured out and mixed together ready to throw in when required. I usually will have several small bowls with the spices for each different stage of the process ready to go. This recipe has three separate instances where spices are added. First is the tempering whole spices, second is the powdered spices added after browning meat and the third is at the end of the cooking process to season the dish.

As always if you're missing a few spices don't worry about it, it will still taste delicious. There are also substitutions you could make like the mace blade can be replace with 1/2 tsp nutmeg powder. The nutmeg powder would go in later with the other powdered spices as you will burn it if you throw it in with the whole spices at the start.

BABYCAT THE CURRY QUEEN @BABYCATTHECURRYQUEEN

Saved

Ingredients

2hr 30mins

4 people

tempering
3 1/2 tbspghee or mustard oil (could use vegetable oil i guess)
1/2cinnamon stick
2bay leaves
6cloves
12peppercorns
1/2 tspcoriander seeds
2green cardamom
1black cardamom
1mace blade
1/4 tsphing powder
curry base and meat
800 glamb shank / leg meat diced into 1 inch chunks
2large or 3 medium onions (about 4 cups)
1-2red chilli slit longways (adjust for heat of dish)
1/2 tspsalt
1/2 tbspgarlic paste
1/2 tbspginger paste
2 tbspkasmiri chilli powder
2 tspcumin powder
2 tspcoriander powder
1/2 tsptumeric powder
1 tspmsg (or salt to taste if you're scared)
200 gplain yoghurt
210 ggood quality chopped tomatoes can
1/2 cupstock water
seasoning
1/2 tspgarram masala
1 tsplightly crushed fennel seed
3 tbspfresh cilantro

Saved

Steps

2hr 30mins

1

TEMPERING:
Add 3 1/2 tbsp of ghee to a large saucepan or kadai and bring up to a high heat (ghee is brilliant for this as it has an extremely high smoke point). Add in all of our whole spices and hing powder from the tempering section of the ingredients. Cook for approximately 30 secs to 1 minute. We want them to be popping and crackling but do not want to burn them!
2

CURRY BASE AND MEAT:
Add all of our onion to the tempering in the saucepan. Sprinkle 1/2 tsp of salt over the onions. This will help draw out moisture from the onions and help caramelise them without burning them. Saute onions until they begin to caramelise, should be a nice yellow brown colour. Please do not cook them to a dark brown colour, were not bbq'ing onions here.
3

Now we add in our diced lamb chunks. Toss them through the onions and lightly brown them all over. This should take about 5- 8 mins max. The meat should still be pink on the inside. if you cook the meat all the way through it will be tough and chewy. Throw in our slit chilli if you're using any.
4

Add in ginger and garlic paste, stir through and cook for 1 minute. Now add in all of our powdered spices from the curry base and meat section of the ingredients (kashmiri chilli, cumin, coriander, turmeric and msg) mix through and cook a few minutes until the spices settle (the fragrance becomes a little less intense and they have combined well with the moisture in the dish)
5

Now take the dish off the heat for a couple of minutes so we can add in our yoghurt. If you add the yoghurt all at once to a boiling dish it will likely split. If it does split dont worry it wont change the flavour just the texture. Anyways now the meat has cooled a little add in half of the yoghurt and mix through. now return to the heat and immediately add the rest of the yoghurt and mix through.
6

Now add in 1/2 cup of stock and 200g of tomato puree. Turn temperature down to a medium low so the gravy is on a gentle boil. Boil uncovered for an hour and a half stirring every 15 minutes or so. The gravy will reduce down and thicken. Add more water if gravy becomes too thick.
7

SEASONING:
When the gravy has thickened to the point you like and meat is tender to your liking, add in 1/2 tsp of garam masala and 2 tsp of crushed fennel seeds. stir through and cook for final 10 minutes.
8

Serve with fresh cilantro and a little yoghurt if you like. I prefer just cilantro, but the yoghurt can help reduce the spiciness of the dish if someone is struggling with the heat. I also like to serve this curry with soft rolls instead of naan or roti as the gravy is slightly runny and the bread is perfect for mopping up every last drop!