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Lamb Rogan Josh is an aromatic lamb or goat meat dish of Persian or Kashmiri origin, which is one of the signature recipes of Kashmiri cuisine. Included here to give a little different spicey dish to a French Cuisine recipe site!
An excellent and tasty way of dishing up a leg of lamb; you can do this with cubed beef, too.
Not a traditional French dish, but still, it is enjoyed throughout many regions of the world and I want to help spread this wonderful dish.
What Is Lamb Rogan Josh?
Does it sound like some ones name that was used for the naming of this recipe? That's what I first thought when I heard it many years ago. But, in fact the name for this dish from two words that on their own do not belong together: rogan, meaning clarified butter or oil, in Persian and Hindi and josh (a romanised version for jus), referring to passion or heat.
Lamb pieces are typically stewed in a gravy made with browned onions, garlic, yogurt, ginger, and aromatic herbs and spices.
Asafoetida or devils dung, an ingredient in this recipe, is used for flavoring and is used in many spice mixtures. It is used to flavor, curries, meatballs, dal and pickles. The whole plant is used as a fresh vegetable.
What To Serve With This Recipe?
- Pilau Rice is an excellent choice to accompany this dish.
- Some people also love Garlic Mashed Potatoes with a curry dish.
- A refreshing Cucumber Salad to balance the spices and heat.
- Slices of fruit, bananas, pineapple, citrus.
- A lovely bread to soak up the juice like Indian Naan Bread or a crusty French Baguette.
📖 Recipe
Lamb Rogan Josh
Description
Rogan josh is an aromatic lamb or goat meat dish of Persian or Kashmiri origin, which is one of the signature recipes of Kashmiri cuisine. Still, a great addition to French cuisine!
Ingredients
- 350 ml natural yoghurt
- ½ tsp ground asafoetida, dissolved in 2 tablespoon of water
- 700 gm boneless leg of lamb, trimmed and cut into 2-inch pieces
- 2 tomatoes, deseeded and chopped
- 1 onion, chopped
- 2 tbsp vegetable or groundnut oil
- 2 tbsp each of garlic and ginger purée
- 2 tbsp tomato purée
- 2 bay leaves
- 1 tbsp ground coriander
- 1-2 teaspoon chilli powder
- ½ tsp ground turmeric
- 1 tsp salt
- ½ tsp garam masala
Instructions
- Put the yoghurt in a large bowl and stir in the asafoetida.
- Add the lamb and rub into the marinade. Set aside for 30 minutes, or more.
- Put the tomatoes and onions in a blender and process until combined.
- Put the oil in a pan with tight fitting lid. Add the ginger and garlic purées, and stir until the aromas are released.
- Stir in the tomato and onion mixture, tomato purée, bay leaves, coriander, chilli powder and turmeric. Reduce the heat to low and simmer, stirring, for 5-8 minutes.
- Add the lamb, salt and any leftover marinade, and stir for 2 minutes. Cover, reduce the heat to low and simmer, stirring occasionally, for 30 minutes.
- Sprinkle with the garam masala, re-cover the pan and continue simmering for 15-20 minutes, or until the lamb is tender.
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