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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (454g) Recipe makes 4 servings The following items or measurements are not included below: 4 cardamom pods |
||
| Calories 507 | ||
| Calories from Fat 259 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.8g | 44% | |
| Saturated Fat 13.9g | 69% | |
| Monounsaturated Fat 10.4g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 156mg | 52% | |
| Sodium 168mg | 7% | |
| Potassium 1178mg | 33% | |
| Total Carbohydrate 18.8g | 6% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 9.2g | ||
| Protein 44.1g | 88% | |
Rogan Josh (Kashmiri Lamb Curry)
By: Mischka
Jul 13, 2006
This is one to make with love! This is the one my friends always request. I usually make it the night before and the flavour really develops over night. I make my own Kashmiri Garam Masala. Australian measurements used. I've not timed the making of this so times are a guesstimate.
SERVES 4 -6
Ingredients
Paste
- 3 dried red chilies, seeded
- 2 tablespoons ground blanched almonds
- 1 tablespoon ground coriander
- 1 teaspoon cumin seed
- 1 teaspoon white poppy seeds
- 3 garlic cloves, roughly chopped
- 1 tablespoon chopped fresh ginger
- 2 large onions, finely chopped
- 1/4 teaspoon saffron strand
Remaining curry ingredients
- 4 tablespoons ghee (or oil)
- 4 cardamom pods, bruised
- 1/2 teaspoon ground turmeric
- 1/2 cup plain yogurt
- 2 large ripe tomatoes, peeled and chopped
- 3 teaspoons kashmiri garam masala (Kashmiri Garam Masala)
- salt, to taste
- 750 g lean lamb, cut into large cubes
- 2 tablespoons chopped coriander leaves
Directions
1
Paste:.2
Soak chillies in hot water, to cover, for 5 minutes. Dry toast almonds, ground coriander, cumin and poppy seeds in pan over low heat until spices brown slightly and become aromatic. (Shake pan so spices don't burn.) Place into a food processor with garlic, ginger, onions and chillies and blend until smooth. You may need to add a little of the chile soaking water to help the blending.3
Dry toast the saffron strands in the small pan. Be careful not to burn. In a small bowl crush with the back of a spoon then add 2 tablespoons of boiling water to dissolve. Add to the paste mix and set aside.4
Curry:.5
Heat ghee in a large, heavy-based saucepan and fry cardamom pods, turmeric and paste mix and fry, stirring constantly, until ghee begins to separate from mixture.6
Stir in yoghurt, a spoonful at a time.7
Add tomatoes, garam masala and salt and fry, stirring, for 5 minutes.8
Add lamb and stir over high heat to coat with with spices.9
Reduce heat to very low, cover and cook for 1 hour or until the lamb is very tender. (It should not be necessary to add any liquid). Stir occasionally to prevent spices from sticking to base of pan.10
Serve sprinkled with coriander leaves and accompany with rice.
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- Course > Main Dish > Curries
- Main Ingredient > Meat > Lamb/Sheep
- Cuisine > Asian
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: French Tart
On Aug 19, 2008
I used my own spice mix for this recipe, Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking! and it worked very well with all the other ingredients! I am a HUGE curry fan and have known lots of Indian and Pakistani people over the years.......this was not as authentic as I have tasted and tried in the past; it was not as buttery as I expected it to be, given the amount of lamb used - Rogan means clarified butter in Persian, and this dish needs to be very buttery and creamy - maybe next time I try this I will use less lamb or use more butter AND yoghurt. A VERY tasty recipe however - the spice paste was a little overpowering - maybe this took away from the buttery taste as well.......again, I may modify the paste next time to be less dominant. A wonderful curry nevertheless, thanks Mischka, and well worth the cost of a very expensive piece of local fresh lamb! I cooked this for friends and we all rated it as a delicious 4 stars! Made for the Aussie/NZ recipe swap #19 - many thanks for an excuse to try out a personal favourite! FT
From: Leggy Peggy
On May 13, 2007
In the past, I've used a pre-made paste to make Rogan Josh, but those days are over. This was made as written (with store-bought garam masala — couldn't find nigella seeds today) and was completely delicious. Mischka, you are right, no extra liquid was needed at step 9. Made and reviewed for Pick a Chef. I couldn't have found a better adoptee.
From: mianbao
On Nov 18, 2006
This is very good, and was a lot of fun to try. I made the curry yesterday evening to eat today, and also made Mischka's garam masala. Once I knew that 1 Australian tablespoon equaled 4 US teaspoons, or 20 ml, it was easy to scale the recipe for my 600 g lamb. I did use black poppy seeds in the spice paste, rather than white ones, and was missing one spice for the garam masala, but the resulting curry is very flavorful, but not particulary hot. It took quite a while to cook the spice paste until I could see some oil, but the instructions were clear, and the rest of the cooking was easy. Thank you very much for posting this delicious recipe.
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