Lamb Rogan Josh

Name: Lamb Rogan Josh
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 1 kg lamb (chopped into cubes); 4 Tbsp. ghee; 1/4 tsp. asafoetida (hing); 1 tsp. cumin seeds; 2 sticks cinnamon; 1 tsp. black pepper; 5 black cardamom; 4 kashmiri red chilli; 1 tsp. ginger powder; 1 tsp. coriander powder; 1/2 cup yogurt; 1 Tbsp. chilli powder (kashmiri red); 2 tsp. fennel seeds (powder); salt (to taste); 2 cups water

7 steps

Prep:5minCook:25min

Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal (wazwan). Roughan means oil in Persian and Urdu, while juš means "stew" or "braise". Rogan josh, by this definition, may mean "stewed in oil". The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine. The Indian influence in this dish is evident by the usage of ghee and lots of spices. It is made with red meat, traditionally lamb or goat. In India, rogan josh is often made with goat instead of lamb, since lamb is less widely available than goat meat. However, this dish tastes best when made with good-quality lamb.

Updated at: Wed, 16 Aug 2023 20:33:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories348.6 kcal (17%)

Total Fat24 g (34%)

Carbs10.1 g (4%)

Sugars2.1 g (2%)

Protein23.6 g (47%)

Sodium623.6 mg (31%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1kglamb

4 Tbspghee

1 tspblack pepper

5black cardamom

4kashmiri red chilli

1 tspginger powder

1 tspcoriander powder

½ cupyogurt

1 Tbspchilli powder

kashmiri red

2 tspfennel seeds

powder

salt

to taste

2 cupswater

Instructions

Step 1

Heat ghee in a kadhai or thick bottom frying pan. Add cumin seeds, cinnamon sticks, whole black pepper, black cardamom, dry red chilli and hing. Fry for a few seconds

Step 2

Add the lamb pieces and mix well. Fry on medium heat for 5-7 minutes till browned on all sides

Step 3

Add ½ cup water and mix well. Reduce the heat to low, cover and cook for a further 5 minutes

Step 4

Meanwhile, grind fennel seeds into a powder. Blend it with yogurt and remaining powdered spices (ginger powder, coriander powder, and chilli powder)

Step 5

Add the yogurt mixture and salt to the lamb, and mix well

Step 6

Add some water to adjust consistency and bring it to boil. Simmer on low heat for about 15 mins or until the lamb is completely cooked

Step 7

Serve hot with steamed Basmati rice