How to make an authentic Indian Lamb Rogan Josh.

intense flavours and always popular
intense flavours and always popular

Rogan Josh

(KASHMIR)

This is a favourite Indian dish of mine, Rogan means meat fat, and josh literally means heat, though figuratively speaking it means intensity. I like to use either neck of lamb for a cheap meal, or lamb chops or shoulder. The dish gets its heat and intensity from the lavish use of body heat-inducing spices such as large black cardamoms and cloves.

The dish is said to have originated in the Kashmir area, and puts to use the Kashmiri chillies which I love to give it colour and flavour. I’m going to boil up some extra bones to help thicken and enrich the dish. most Indian restaurants will cook a version of this dish


Cook Time

Prep time: 45 min
Cook time: 1 hour 35 min
Ready in: 2 hours 20 min
Yields: Serves four people
neck of lamb
neck of lamb | Source
shallots
shallots | Source

Lamb Rogan Josh

THIS IS WHAT YOU NEED

6 shallots [I like the banana shallots, the long thin ones.]

1 tin of finely chopped tomatoes

2 tsp chopped garlic

2 tsp turmeric, & cumin, fennel powder,

3 tsp coriander powder

1/2 tsp cinnamon, & mace

2-4 tsp Kashmir chilli powder

1-2 tablespoons of ghee

1 tbl spoon of oil.

1 tbl spoon of fenugreek seeds

2 large black cardamom_ 4green cardamoms

Salt to taste

1/2 cup yogurt.

10lb (700g) stewing lamb or chops

9oz (250g) lamb bones for adding flavour

Blend your herbs

this is where a good curry is made
this is where a good curry is made | Source

The secret of any good curry


This is how I begin almost all my curries and I find it very successful.


The various powdered spices should be mixed and then put in a frying pan and gently toasted; you will know as soon as the aroma hits you that they are ready, remove from heat and do not burn them.

Add the ghee and mix it into a paste and then put it back on the low heat. Slowly you will see the oil separating out from your mix, take time to enjoy the aromas; you will so much more enjoy the meal. Now add the cardamom seeds, splitting the green ones.

I begin most of my curries with this pre-cooking of the spices.

5 stars from 2 ratings of Lamb Rogan Josh

One of My Favourite Cooks

Boil the lamb and bones with some garlic and salt in water, and cook for 20 minutes. I always have lots of fresh mint, either from my garden or that I have frozen and kept in the freezer. If you have some you can always add it to lamb.

Remove from the heat and set aside. Skim off the scum and reserve the cooking liquor.

Add some oil to another pan and sprinkle the fenugreek seeds in. I have found that these seeds make a great deal of difference to the final taste of the curry.

Once they begin to pop with the heat, add your shallots and garlics and gently fry until they are transparent.

Add you tomatoes to the spices and mix, and then add your shallot mix to it and stir until you have a creamy sauce.

Now add the meat and liquor and cook in a large pot for an hour, until the meat is falling off the bone.

Lower the heat and add the yogurt, mixing it slowly into the curry. Before serving remove the cardamom seeds.

Serve with chapatis.

Cucumber Raita

A very nice sidedish for all curries is Cucumber Raita.

With this meal I like to lots of tomatoes to the mix.

here's the recipe

Chop half a cucumber and squeeze out as much juice as you can.

mix together sugar about 1teaspoon and fresh mint leaves, or bottled if you prefer.

One coffee mug of yogurt, Greek styles is okay and mix with the other ingredients.

fine chop some tomatoes and mix it all together for a delicious addition to your meal.

With a hint of mint

beautiful and tasty with a hint of mint
beautiful and tasty with a hint of mint | Source

Comments 10 comments

kafsoa profile image

kafsoa 5 years ago

I love Indian food that is cooked in Indian restaurants in Egypt. I also like chapatis but I've tried to do it several times but it didn't taste the same, I don't know why although I followed the recipe. Nice recipe I'm going to try it. Thank you. Rated up and useful:)


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

thank you Kafsoa for your comment and rating. Try my recipe for chapaties and see if that will help.

best wishes Tony


kafsoa profile image

kafsoa 5 years ago

Sure I'll try it, I've found it following the link on this hub. I like your recipes :)


sweetie1 profile image

sweetie1 5 years ago from India

Hi tony, Rogan josh is a dish i like a lot and if you go to hydrabad, try it there, best from there.


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

HI Kafsoa

thank you for the compliment, my food is all made with lovewhich makes it taste better

Tony


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

sweetie1

sorry I missed your comment, I always try and answer promptly, I will have to take you out for a Rogan Josh in Hydrabad next time I am there

thanks for comment

Tony


Becky Puetz profile image

Becky Puetz 5 years ago from Oklahoma

This sounds so delicious. Is ghee a spice? Thanks


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

hi becky

many thanks for dropping in.

Ghee is clarified butter, you can make it yourself by melting and then straining it, or in a can.

I hope you enjoy this meal, I always do

cheers Tony


Derdriu 4 years ago

Tony, What an appetizing, exotic, tasty recipe for "intense meat fat" ;-]! In particular, I like the combination of yogurt with cinnamon, mace, and tomatoes. Also, the pretty pictures are such an inspiring way to pace oneself through the results at each critical stage in your clear instructions. What can be served and what can be drunk with such a filling dish?

Thank you for sharing, voted up + all.

Respectfully, Derdriu


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Derdriu,

I like Rogan josh, but few places make it to an authentic taste. It is a meal that requires time and love to produce.

I'll get back to you with the drinks, but I like a strong dark with this.

thank you Derdriu, if you make all these dishes you will feel you are in India.

regards and many thanks.

Tony

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