Madhur Jaffrey Rogan Josh: Kashmir Lamb Curry

 

Introduced to Kashmir by the Mughals whose cuisine was influenced by Persian cuisine, Rogan Josh consists of lamb or goat that has been slow-cooked in oil, yogurt and a mix of many different spices until it is fall apart tender. Dehli born cookbook author Madhur Jaffrey is regarded by many as a world authority on Indian food. Famed both for her bestselling Indian cookbooks and respected acting career, Madhur Jaffrey's recipes have inspired me for years — many of them so familiar to me that they've become a part of my standard culinary repertoire, like her delicious Rogan Josh. 

Rogan Josh

Serves 4

Recipe courtesy of Madher Jaffrey

2 1″ chunks fresh ginger, peeled, coarsley chopped

8 cloves garlic, peeled

2 cups water

10 tablespoons vegetable oil

2 pounds boned lamb shoulder or leg, cut into 1″ cubes

10 whole cardamom pods

2 whole bay leaves

6 whole cloves

10 whole black peppercorns

1 stick cinnamon

2 medium onions, peeled, finely chopped

1 tsp ground coriander seed

2 tsp ground cumin seeds

4 tsp red paprika

1 tsp cayenne pepper, ground or adjust to taste

1 tsp salt, to taste

6 tbs plain yogurt

1/4 tsp garam masala

1 dash fresh ground pepper to taste

 

Put the ginger, garlic and 4 tablespoons of water into the container of an electric blender. Blend well into a smooth paste. Heat oil in a wide, heavy pot over a medium-high flame. Brown meat cubes in several batches and set aside in a bowl. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on colour. This just takes a few seconds. Put in the onions and stir and fry for 5 minutes or until the onions turn a medium-brown colour. Add the ginger-garlic paste and stir for 30 seconds. Then add the coriander, cumin, paprika, cayenne, and the salt, and stir fry for another 30 seconds. Add the browned meat cubes and the meat juices. Put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until yogurt is well blended. Add the remaining yogurt, a tablespoon at a time in the same way. Stir and fry for another 3-4 minutes. Now add 1 1/4 cups water and bring the contents of the pot to a boil, scraping in all the browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour or until the meat is tender. Every 10 minutes give the pot a good stir to prevent burning. When the meat is tender, take off the lid, turn the heat to medium high and boil off some of the liquid, stirring all the time, until the sauce is thickened. Sprinkle the garam masala and black pepper over the dish and mix them in just before being served with Basmati rice.