ROGAN JOSH

The cashmere red meat curry Rogan Josh is a spicy dish believed to originate from Persia. It is well known for its red colour and peppery aroma, which outside of India are sometimes achieved by using tomatoes. The signature spices in it are the fennel seeds and black cardamom. Rogan Josh is traditionally prepared with mutton but today it is replaced with lamb, chicken or veal.

Preparation

15 min
Cooking

80 min
Serves

4
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SPICE KIT INGREDIENTS:

fennel, red pepper, cassia cinnamon, cumin, black cardamom, mace, chili pepper, green cardamom, clove, bay leaf.

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YOU WILL ALSO NEED:

  • 1 kg lamb / 1.5 kg chicken thighs
  • 3 onions (300 g)
  • 4 cm ginger (around 1 tbsp grated)
  • 7 garlic cloves (around 1 tbsp grated)
  • 6 tbsp yoghurt
  • 8 tbsp oil
  • 1-2 chilies (optional)
  • basmati rice (for a side dish)
  • salt
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PREPARATION
  1. Puree/grate 7 garlic cloves and 4 cm piece ginger.
  2. Cut 1 kg lamb to approximately equal bite size pieces. If using chicken thighs, leave them whole.
  3. Finely chop 3 medium onions (300g) and 1-2 chilies (if using).
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COOKING*
  1. Brown the meat from all sides in 8 tbsp oil heated to average – high heat brown the meat from all sides. Take the meat out of the pan, lower the heat, and take the pan off the heat for 3-4 min. Return pan to heat and in the slightly cooled oil cook the contents of package №1 for 30-60 seconds.
  2. Add the chopped onion with a pinch of salt and cook until golden (about 20-25 min.), stirring occasionally.
  3. Add garlic, ginger and chopped chilies (if using) and cook 3-4 minutes.
  4. Return the meat to the pan along with all juices and mix well.
  5. Dissolve the contents of package №2 (and optionally package Chili) in 100 ml of water. Mix till homogeneous and pour in the pan.
  6. Wait 2-3 minutes before adding 6 tbsp well stirred yogurt and 400-500 ml of water.
  7. Cover with a lid and simmer till the meat is completely cooked:
  8. at least 40 min. for lamb or whole chicken thighs
  9. 20-25 min. for boneless chicken thighs

Serve with basmati rice.

* The above cooking times are approximate and may vary according to the thickness and material of your pan and the heat source.



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