Kashmiri lamb curry rogan josh

Name: Kashmiri lamb curry rogan josh
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 portions
Ingredients: 800 g lamb shoulder; 200 g plain yogurt; 40 ml vegetable oil; 2 pcs onion; 4 cloves garlic; 20 g ginger; 4 pcs cardamom; 1 pc black cardamom; 1 pc cinnamon; 4 pcs cloves; 2 pcs bay leaves; 2 teaspoons sweet paprika; 5 g ground coriander; 1 teaspoon turmeric; 1 teaspoon garam masala; salt; 20 g coriander

Eduard LáskaSpicyIndian Cuisine x se líbilo

Rogan Josh comes from Kashmir in northern India and counts among the most famous lamb curries of all. The meat is marinated in yoghurt and slowly braised with whole spices, cardamom, cinnamon and cloves until it turns fork tender. Sweet paprika and ground coriander give the sauce its deep red color and silky body. It fills the whole house with aroma and tastes even better the next day. Serve it with basmati rice or warm naan.

Příprava: 20min

Vaření: 1h

CELKOVÝ ČAS: 1h 20min

Step by step process

Marinating the lamb

1
Rogan Josh starts with a marinade. Cut the lamb shoulder into pieces 3 to 4 cm across. Mix the white yoghurt with half the salt in a bowl and marinate the meat for at least 30 minutes, ideally overnight in the fridge. The yoghurt tenderizes the meat and helps the sauce cling better.

Frying whole spices

2
Heat oil in a deep pan or casserole over medium-high heat. Add the green and black cardamom, a cinnamon stick, cloves and bay leaves. Fry for 1 minute until the spices smell fragrant and gently crackle.

Building the base

3
Add the finely chopped onion and fry for 8 to 10 minutes over medium heat until golden and caramelized. Add the crushed garlic and grated ginger and fry for another 2 minutes.

Adding spices and meat

4
Sprinkle over the sweet paprika, ground coriander, turmeric and garam masala. Stir for 1 minute over low heat. Add the marinated meat with the yoghurt and coat every piece in the spices. Raise the heat and brown the meat on all sides for 3 minutes.

Braising and serving

5
Add 100 ml of water, stir and bring to a boil. Reduce to the lowest heat, cover with a lid and braise for 45 to 50 minutes until the lamb is tender and the sauce thickens. Before serving remove the bay leaves, cinnamon and whole cardamom. Scatter with fresh coriander. Serve with basmati rice or naan.