there is a controversy with its name rogan means clarified butter and josh the heat while other meaning says rogan josh as red lamb. anyways the dish can be described as lamb braised in yogurt. with spices such as cardamom, fennel and specially asafoetida (believed to give the onion flavour to the food).
recipe for rogan josh
2 lbs. (1 kg) boneless lamb leg or shoulder,
2-3 tsp salt
¼ c vegetable oil
3 black cardamom pods*
1 piece cinnamon stick, 1-inch
3 cloves
pinch asafoetida*
4 t Kashmiri chili powder* /paprika
3 c plain yogurt
1 T fennel seeds, ground to a powder in spice mill
2 t ginger powder
3 c water
¼ t garam masala*
Thoroughly season lamb with salt
Over medium-high flame, heat a heavy bottomed pot large enough to hold lamb pieces in one layer. Add oil. When hot, add black cardamom, cinnamon and cloves. After a few seconds, add asafetida. Brown meat for 5-8 minutes, turning pieces only occasionally as each side caramelizes.
Add chili powder and about a cup of the yogurt, stirring well to prevent the chili powder from burning. Add the and stir well. Cook (still over medium-high heat) for about 10 minutes, until liquid has all been cooked off, being careful to stir well during the last few minutes. It is ready for next step.
Add fennel and ginger powders and stir and cook for a minute. Add water, bring to a boil then simmer Partially cover and simmer gently over medium-low to low heat for at least 2 hours, until tender (a wooden skewer will pierce the meat easily, with no resistance). It may take as long as 4 hours, depending on the variety of lamb used (more water may be needed for longer cooking). The sauce should be thick and velvety. If it is too thin, turn up the heat to reduce. If too thick, add more water.
No comments:
Post a Comment