Rogan Josh
Rogan Josh is a popular Kashmiri dish known for its rich flavors and aromatic spices. It has roots in Persian and Mughlai cuisines and is widely enjoyed in both traditional Kashmiri cuisine and British Indian cuisine.
The term "Rogan Josh" is derived from the Persian words "rogan" meaning "oil" and "josh" meaning "intense heat." This refers to the cooking technique of slow-cooking meat in oil at high heat to develop a deep flavor profile. The dish has a history that traces back several centuries and has been influenced by the culinary traditions of Central Asia and Persia.
In the UK, Rogan Josh is one of the most popular dishes in British Indian cuisine. It is appreciated for its bold flavors, vibrant color, and tender meat. It is often enjoyed in Indian restaurants and has become a go-to choice for those seeking a hearty and flavorful curry.
Here's a detailed recipe with metric measurements to make Rogan Josh at home for a UK reader:
Rogan Josh
Difficulty: Moderate
Spice Level: Medium
Cooking Time: 2 hours
Serves: 4
Ingredients:
- 500g boneless lamb, cut into bite-sized pieces
- 3 tablespoons vegetable oil
- 2 medium onions, finely chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 2 green chilies, slit lengthwise (adjust to taste)
- 2 medium tomatoes, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground fennel seeds
- 1 cup plain yogurt, whisked
- 1 cup water
- Salt to taste
- Fresh coriander leaves, for garnish
- Naan bread or rice, for serving
Instructions:
1. Heat vegetable oil in a large pan or Dutch oven over medium heat. Add the chopped onions and sauté until they turn golden brown.
2. Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a minute until the raw aroma disappears.
3. Stir in the ground cumin, ground coriander, ground turmeric, paprika, ground cardamom, ground cinnamon, ground cloves, and ground fennel seeds. Mix well to coat the onions and spices evenly. Cook for a minute to toast the spices.
4. Add the chopped tomatoes to the pan and cook for 5-7 minutes, stirring occasionally, until they soften and release their juices.
5. Add the lamb pieces to the pan and coat them well with the spice mixture. Cook for 5 minutes, stirring occasionally, to brown the meat.
6. Reduce the heat to low and gradually add the whisked yogurt to the pan, stirring continuously to prevent curdling.
7. Pour in the water and season with salt. Stir well to combine all the ingredients.
8. Cover the pan and simmer the curry on low heat for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together. Stir occasionally and add more water if needed to maintain a desired consistency.
9. Garnish with fresh coriander leaves.
10. Serve Rogan Josh hot with naan bread or steamed rice.
Enjoy preparing and savoring your homemade Rogan Josh, relishing the aromatic spices and tender meat in this classic Indian curry!