Rogan Josh (Kashmiri or Punjabi Lamb Curry)

Rogan Josh

Went to the Moroccan grocery a few days ago and bought a leg of lamb. Should I roast it or make a curry? The curry won out and so Rogan Josh was what we had for lunch today.

Rogan Josh basically is meat cooked in ghee. And it is a delicious curry very popular in this household. I made an Aloo Gobi, some spinach and Butter Basmati Rice to go with it. Absolutely satisfying.

Today's lunch

Rogan Josh

Leg of lamb (chopped into large pieces)

Ground Paprika

Ground Ginger

Ground Cumin

Ground Coriander

Ground Turmeric

Ground Cloves

Ground Cinnamon

Ground Chilli

Ghee or Butter

Ginger-Garlic-Onion paste (Kashmiri version may not contain onion or garlic)

Onion (diced)

Cumin seeds

Aniseeds

Mustard Seeds

Tomato Puree

Warm Water

Pepper

Salt

Yoghurt

Garam Masala

Fresh Coriander leaves

I do not remove the bone nor the fat from the meat. The curry tastes great because of the bone and the fat.

Start by marinating the meat with the dried/ground spices.

Prepare the ginger-garlic-onion paste.

Heat some ghee or butter in a heavy bottom pot. Brown the meat. Remove and set aside.

Using the same fat (now enriched with lamb fat), brown the diced onions, whole spices and the ginger-garlic-onion paste.

When everything is fragrant, return the browned meat to the pot. Add in enough warm water to cover the meat, followed by 2 small tins of tomato puree. Add salt and pepper to taste.

Simmer for an hour. Meat should be tender and the fat should have risen to the top. Stir in some Garam Masala and a pot of plain yoghurt. Mix well. Simmer for another 30 minutes.

Before serving, add in some fresh coriander leaves. The lamb should melt in your mouth.