
Rogan josh is a classic of Kashmiri cuisine. Some preparations are very lavish, with lots of sweet spices and liberal amounts of cream. The name rogan josh means “red meat,” and reflects the reddish color of the dish.

Rogan Josh
Cuisine: India, Pakistan3 or 4
servingsRogan josh is a classic of Kashmiri cuisine. Some preparations are very lavish, with lots of sweet spices and liberal amounts of cream.
Ingredients
Lamb, cut into 1-inch cubes — 1 1/2 to 2 pounds
Paprika — 2 tablespoons
Ground coriander — 1 tablespoon
Ground cumin — 2 teaspoons
Ground cardamom — 1 teaspoon
Ground cinnamon — 1/2 teaspoon
Salt — 1 teaspoon
Onions, chopped — 2
Chile peppers, chopped — 1 or 2
Garlic, crushed — 2 to 3 cloves
Ginger root, peeled and minced — 1 tablespoon
Salt — 1 teaspoon
Water — 1/4 cup
Ghee or oil — 1/4 cup
Yogurt — 1/4 cup
Water — 1/2 to 1 cup
Heavy cream (optional) — 1/4 cup
Garam masala — 2 teaspoons
Directions
- In a large bowl, mix the lamb, paprika, coriander, cumin, cardamom, cinnamon and 1 teaspoon of the salt and marinate for at least one hour, or preferably overnight.
- Add the onions, chiles, garlic, ginger and the remaining 1 teaspoon of salt to the bowl of a food processor or blender and puree. Add the water if necessary to form a paste.
- Heat the ghee or oil over medium-high flame in a heavy-bottomed pot, wok or kadhai. Working in batches, brown the meat on all sides, removing each batch to a plate as it finishes.
- Add more ghee or 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 cover, reduce heat to low and simmer, stirring occasionally, for 1 1/2 to 2 hours, or until the meat is very tender.
- Remove from heat and stir in the cream and garam masala. Adjust seasonings and serve with naan or rice.
Rogan Josh Notes and Variations
- 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.
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