Rogan josh

Rogan Josh on Basmati Rice, with Roasted Carrots

Rogan josh is an amazing taste sensation from beginning to end. Lamb cubes, browned and simmered in a heavenly mash-up of spices. Do not DARE to simply throw “curry powder” into the pot for this one! If you’ve done once a week food preparation, there’s an outside chance that you could make this dish into a thirty minute meal. But I have to be honest with you and say that it would be better to prepare this some night when you’re not in such a hurry: this is a dish that keeps getting better and better, the longer it simmers.

Rogan josh may not appeal to those in your family who don’t like spicy food. I’d have to say that if you make it according to the recipe below, it’s about the level of “medium” salsa. A bit of a bite, but not mouth-numbing. Feel free to adjust the spices to suit yourself. The first time I made it, I added the called for one teaspoon of each of the major spices. Since that time, I’ve ramped up a few of them, but haven’t eliminated any.

To serve the rogan josh, mix in some more yogurt or dollop it on top if you want to. It will moisten it up even more (there should be a good gravy left in the pan, but I didn’t scoop up too much for the picture because it just doesn’t photograph really well sometimes!), and the extra yogurt will also cool down the spiciness.
Rogan Josh

1-1/2 to 2 lbs lamb, cut into cubes
Vegetable oil

1 t cardamom
1 whole bay leaves
6 whole cloves
8 whole black peppercorns
1/2 stick cinnamon

1 onion, peeled and chopped
1 T fresh ginger, peeled and minced
2 – 3 cloves garlic, peeled and minced

1 t coriander
1 t cumin seeds
1 t red paprika
1 t cayenne pepper, gound
1 teaspoon salt

3/4 c plain yogurt
1-1/4 c water

Garam masala (my favorite mix)
Pepper
Additional yogurt
Heat the vegetable oil in a deep skillet or a wide bottomed pot. Brown the lamb cubes over medium heat and set them aside. You don’t have to cook them through. Put the cardamom through the cinnamon stick into the hot oil. Cook for about a minute, stirring the spices around. Add the onions, garlic, and ginger. Stir and saute for about five minutes. Add the coriander through salt and stir well into the mix.

Add the lamb cubes and stir to coat with all the spices. Mix in the yogurt, stirring well, a bit at a time. Let each portion heat thoroughly before adding more. Add the water and bring the pot to a boil, scraping the sides and bottom of the pot to mix in all the browned spices. Cover and turn heat to low; simmer until the meat is tender, at least 15 – 20 minutes, stirring occasionally. Uncover and raise the heat to medium high, letting some of the liquid boil off, until the sauce is thickened.

Serve on top of basimati rice, along with garam masalah, pepper, and additional yogurt. Mint chutney with yogurt makes a nice accompaniment too.

Image: Cyndi Lavin