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Ramadan Recipes: Rogan Josh

  • Publish date: Wednesday، 19 April 2023 Last update: Monday، 15 May 2023
Ramadan Recipes: Rogan Josh

Rogan Josh is a lamb curry dish with origins that can be traced back to Persia, but it is now associated more closely with the Kashmir region of India. The dish is known for its tender lamb pieces and a thick, fiery red sauce that comes from using deseeded Kashmiri chilies.

To prepare the dish, lamb pieces are typically cooked in a gravy made with browned onions, garlic, yogurt, ginger, and a blend of aromatic herbs and spices. The name "rogan josh" comes from two words meaning "clarified butter or oil" and "passion or heat", respectively.

It is usually served with plain or spiced basmati rice and Indian flatbreads such as naan. The dish became popular in the United Kingdom in the 1950s with the introduction of Indian cuisine to the country.

This article was previously published on UAE Moments.To see the original article, click here

  • Ingredients

    • 20 Minutes
    • 4 Serving
    • 381 Calories

Rogan Josh

3.5 tbsp ghee , substitute butter (Note 1)
1 cinnamon stick
6 green cardamom pods , lightly bruised
4 cloves
1 large onion , finely chopped
3 cloves garlic , finely minced
1 tbsp ginger , finely grated
5 tbsp tomato passata (US: tomato puree/sauce, Note 5)
1 tsp salt
750g/1.5lb boneless lamb shoulder , cut into 3cm/1.2" cubes (Note 6)
1.5 cups / 375ml chicken stock , salt reduced (broth)

Spices

2 tbsp paprika , normal or sweet
3/4 tsp chilli powder (or to taste, Note 2)
4 tsp ground coriander
4 tsp ground cumin
2 tsp turmeric powder
1/4 tsp nutmeg
1 tsp garam marsala (Note 3)
1/2 tsp fennel powder (Note 4)

Finishes

1/2 tsp extra garam masala (Note 3)
1/2 tsp extra fennel powder

Serving/Garnish

1/2 cup / 125g plain yoghurt (Greek yogurt fine)
Chopped coriander leaves, finely shredded ginger, yogurt
Basmati rice

  • Method & Directions

    • 150 Minutes
  1. Melt and Add
    تم نسخ الرابط
    Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
  2. Start to Brown
    تم نسخ الرابط
    Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting to brown on the edges.
  3. Add
    تم نسخ الرابط
    Add the garlic and ginger, cook for another minute.
  4. Stir
    تم نسخ الرابط
    Stir in the Spices, cook for 30 seconds.
  5. Mix
    تم نسخ الرابط
    Mix in the tomato puree and salt, then add stock and mix.
  6. Add and Stir
    تم نسخ الرابط
    Add lamb, stir, bring to simmer.
  7. Place
    تم نسخ الرابط
    Place lid on and adjust heat to low or medium low so it's simmering gently.
  8. Cook
    تم نسخ الرابط
    Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.
  9. Remove
    تم نسخ الرابط
    Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.
  10. Stir
    تم نسخ الرابط
    Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
  11. Serve
    تم نسخ الرابط
    Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 7) and Easy naan - No Yeast Flatbread

  • Nutrition Facts

Calories 381

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