RHOGAN JOSH GOSHT: Lamb in Red Gravy

Name: RHOGAN JOSH GOSHT: Lamb in Red Gravy
Prep time: 7 h
Total time: 7 h
Cuisine: Asian, Indian
Ingredients: 1½ lb (675 g) lean lamb, cubed; 4 fl oz (115 ml) yoghurt; .5 tsp salt; 1/2 lb (225 g) onion, roughly chopped; 2 inch (5 cm) fresh ginger, roughly chopped; 2 cloves garlic; 14 oz (400 g) tin tomatoes (or; fresh) about 8 dessertspoons ghee; 1 tablespoon chopped fresh coriander; Spices 13 green cardamoms; 3 cloves; 3 small pieces cassia bark; 1½ teaspoon turmeric; 1½ teaspoon chilli powder; 1 teaspoon coriander, ground; 1 teaspoon cumin, ground; Spices 2 I dessertspoon garam masala; 2 teaspoons paprika

6 steps

Prep:7h

This is one of the traditional dishes from the times of the Moghul emperors. In ancient days they used alkanet root to redden the meat, but in this recipe, I have used tomato and paprika. The flavour is fantastic and I have used an authentic Kashmiri recipe rather than a simplified restaurateur's version. Serve with pulao rice (page 123). Serves: 4

Updated at: Fri, 05 Jul 2024 00:23:55 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories516.4 kcal (26%)

Total Fat29.3 g (42%)

Carbs26.1 g (10%)

Sugars8.4 g (9%)

Protein41.9 g (84%)

Sodium675.1 mg (34%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

675glean lamb

cubed

115mlyoghurt

½ tspsalt

225gonion

roughly chopped

2 inchfresh ginger

roughly chopped

2cloves garlic

400gtomatoes

tin

8 dessertspoonsghee

fresh

1 tablespoonfresh coriander

3 piecescassia bark

small

1 ½ teaspoonturmeric

1 ½ teaspoonchilli powder

1 teaspooncoriander

ground

1 teaspooncumin ground

2 dessertspoongaram masala

2 teaspoonspaprika

Instructions

Step 1

Mix the lamb and yoghurt, spices 1 and salt. Let stand for 6 hours minimum or overnight.

Step 2

Put onion, ginger, garlic and tomato into blender, and purée.

Step 3

Melt ghee in a pan, and add the onion purée. Put the lamb mixture into a separate pan (without ghee). Cook both for about 20-30 minutes. Salt to taste, and stir the meat occasionally to prevent sticking.

Step 4

Combine the two mixtures and cook for a further half hour or so, until the meat is quite tender.

Step 5

Add spices 2, and fresh coriander. Mix well and cook for a further 5 minutes, then serve.

Step 6

If the curry gets too dry at any time, add a little water. Alternatively, after fried meat and purée, they can be put in a casserole dish in the oven preheated to 190°C and baked for 45 minutes. Add spices and cook for a further 10-15 minutes. Add fresh coriander and serve.