Rogan Josh Recipe (Lamb Rogan Josh)

• porzioni: 3 servings
• tempo di preparazione: 5 minutes
• tempo totale: 2 hours 15 minutes

Ingredienti

1 ⅒ lbs. (500 grams) bone-in mutton (tender lamb, like leg of lamb or shoulder, cut to 2 inch pieces)

2 to 3 tablespoons ghee (or mustard oil (refer notes)

¼ teaspoon asafoetida (hing, skip if you don't have)

½ cup curd (yogurt at room temperature, preferably fresh and not sour)

¾ teaspoon salt (adjust to taste)

1 to 1½ tablespoon Kashmiri red chili powder (or 2 tbsps. Kashmiri red chili paste)

1 cup hot water (or mutton stock, + more as required, up to 5 cups depending on the meat)

1¼ cup sliced shallots (or yellow onion (optional, refer notes)

1 bay leaf (skip if you don't have)

3 to 4 cloves (or ¼ teaspoon ground cloves)

1 inch cinnamon (or ¼ teaspoon ground cinnamon)

3 green cardamoms (or ⅓ teaspoon ground cardamoms)

1 black cardamom (skip if you don't have)

2 teaspoon fennel seeds powder

1 teaspoon dried ginger powder (or substitute 1 teaspoon ginger paste)

1 teaspoon garam masala (optional)

Istruzioni

How to Make Rogan Josh

This step is optional. But it helps to thicken the rogan josh. Heat 1.5 tablespoons oil in a pan and saute shallots/onions on a medium heat until golden, about to caramelize but not burnt. Cool them and blend with 2 to 3 tablespoons of yogurt to a smooth paste. Keep this aside.

Heat oil or ghee in a heavy bottom pot and add bay leaf, green cardamoms, cinnamon, cloves and black cardamoms. (If you opt for the ground spices, add them later.)

When the spices begin to sizzle in oil, add mutton and sear it for 1 to 2 minute on a high heat.

Reduce the heat to medium and fry for another 4 to 5 minutes until the meat is slightly brown.

While you fry the meat, add yogurt to a mixing bowl. Also add ground spices - red chilli powder, fennel powder, dried ginger powder and salt.

Whisk all of them well. If your yogurt is too thick (like Greek yogurt), add 3 to 4 tablespoons of water or stock and whisk it well until smooth.

Once the meat is light brown in color, add hing to the oil. Take the pot off the stove and slowly stir in the spice and yogurt mixture.

Mix well and place the pot back on the stove. Cook covered for 3 to 4 minutes on a medium heat.

Pour 1 cup hot water or stock. Cook covered on a low heat until tender, adding more hot water if required.

Stir rogan josh every 7 to 8 minutes. When it is done, the mutton pieces should be soft, tender and fall off the bone. (Optional - During the last 20 minutes of cooking add the blended onion paste and mix well.)

The cook time depends on the kind of pot, source of heat and the intensity of heat. Do not forget to add more hot water (if required) as you cook. It takes me 2 hours for the mutton to get tender.

The gravy in Rogan josh is neither too runny nor too thick but is slightly thick as the some of the bone marrow seeps into the liquids. This results can be achieved only by slow cooking the dish.

Taste test and add more salt or garam masala if required. Turn off the heat and rest for few hours before serving. This helps to develop the flavors.

Serve rogan josh with plain steamed basmati rice, Saffron Rice, Tandoori Roti, Butter Naan, Paratha or Roti.

Nutrizione

• Calorie: 604 kcal
• Grassi Totali: 50 g
• Grassi Saturi: 23 g
• Grassi Insaturi: 23 g
• Grassi Trans: 1 g
• Colesterolo: 149 mg
• Sodio: 773 mg
• Carboidrati Totali: 6 g
• Fibra Alimentare: 3 g
• Zuccheri Totali: 1 g
• Proteine: 32 g