Origins of Rogan Josh
Rogan Josh was brought to India by the Moghuls. The unrelenting heat of the Indian plains took the Moghuls frequently to Kashmir, which is where the first Indian adoption of Rogan Josh occurred.
Rogan josh is an aromatic curry dish popular in India. Rogan means clarified butter in Persian, while Josh means hot or passionate. Rogan Josh thus means meat cooked in clarified butter at intense heat.
Recipes vary widely across different regions and traditions, but all include lamb or goat, oil or ghee and a mixture of spices.
These may include paprika for its red colour, aniseed, cloves, cumin, cinnamon, and many others. Many variations have ginger, garlic, and yoghurt, and some also use tomatoes.
An authentic rogan josh will be made with lamb and may, at its most elaborate, contain dozens of spices.
Best Rogan Josh recipe
SERVES 4 -6
2.5 cm fresh ginger, peeled and coarsely chopped
6 garlic cloves, peeled
4 Tbs water
10 Tbs vegetable oil
1kg boneless lamb shoulder or beef or diced chicken
10 whole cardamom pods
2 bay leaves
6 whole cloves
10 whole peppercorns
1 cinnamon sticks
4 medium onions, peeled and finely chopped
1 Tsp ground coriander
2 Tsp cumin seeds
4 Tsp paprika
1 Tsp cayenne pepper
1 Tsp salt
6 Tbs plain yogurt
1/4 Tsp garam masala
fresh ground pepper
Fresh Coriander for garnish
Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste.
Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side.
Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait until the cloves swell and the bay leaves begin to take on colour. Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour.
Put in the ginger garlic paste and stir for 30 seconds. Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds.
Add the fried meat cubes and juices. Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended . Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes.
Now add 275ml of water if your cooking lamb or chicken and 425ml of water if your cooking beef. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for an hour if your cooking chicken or lamb and 2 hours if cooking beef, (or until meat is tender.)
Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in
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