Rogan Josh

(Indian lamb in spiced cream sauce)

Yield: 3-4 servings

Basic Steps: Marinate → Puree → Brown → Sauté → Simmer → Garnish

In a large bowl, mix the lamb with the spices and 1 teaspoon salt and marinate at least one hour or overnight.
Using a blender or food processor, puree the onion, pepper, garlic, ginger and second teaspoon of salt, adding only as much water as needed to form a paste.
Heat the ghee or oil over medium-high flame in a heavy-bottomed pot. Brown the meat in batches, removing to a plate as each batch finishes.
Add more oil to the pot if necessary and sauté the onion puree, stirring constantly until it cooks down and begins to brown. Add the yogurt bit by bit, cooking down until it is all added.
Return the meat to the pot and add enough water to make a rich sauce. Bring to a boil and then reduce heat, cover and simmer, stirring occasionally, for 1 1/2 to 2 hours until the meat is very tender.
Remove from heat and stir in the cream and garam masala. Ajust seasonings and serve.

A little tomato paste may be added to the onion puree instead of the water if you like.
Beef can be substituted for lamb, but lamb is the classic meat for this dish.

Rogan josh is classic of Kashmiri cuisine. Some preparations are very lavish with lots of sweet spices and liberal amounts of cream. The dish is named rogan josh, which means "red meat", due to the reddish color of the dish.