Prep 3 hrs
Cook 3 hrs
A friend of mine made me this dish, and I was so in love with it she bought me a copy of the book she got it from, Classic Indian Cooking by Julie Sahni. Don't be intimidated by this recipe - it is really very simple, if time consuming, but once you taste it - oh! It's so worth it! Serve with other Indian-inspired side dishes or basmati rice and a simple sauteed spinach dish.
- 1 lb onion, peeled and quartered (about 4 med.)
- 2 tablespoons finely chopped fresh ginger
- 2 tablespoons ground coriander
- 3⁄4 teaspoon red pepper, to taste
- 2 1⁄2 cups plain yogurt
- 1⁄2 cup sour cream
- 1 tablespoon kosher salt
- 1⁄3 cup ghee (clarified butter)
- 3 lbs lean boneless lamb, cut into 1 1/2 inch cubes
- 4 tablespoons ghee (or 2 tbl. butter mixed with 2 tbl. vegetable oil)
- 1 tablespoon minced garlic
- 1 tablespoon black cumin seeds, crushed or 2 teaspoons ground cumin
- 2 teaspoons ground cardamom
- 1 teaspoon garam masala (see recipe in my cookbook)
- 1 cup heavy cream
- milk or water, if needed
- Put the ingredients for the marinade except the ghee into a food processor and blend until finely pureed.
- Pour the marinade over the lamb, the pour the ghee over it.
- Mix thoroughly to coat the lamb pieces, then cover and let the meat marinate at least 1/2 hour at room temperature, or 2 hours in the fridge.
- Transfer the meat and the marinade into a large dutch oven.
- Bring the contents to a boil over med-low heat, reduce the heat and simmer, covered, until the lamb is very tender (about 2-2 1/2 hours depending on the quality of the meat).
- Stir frequently to prevent the sauce's sticking to the bottom of the pan and burning.
- Heat the 4 tbl ghee in a small frying pan on high heat.
- When it is very hot, add the garlic, and fry for 15 seconds stirring very rapidly.
- Add the cardamom, cumin, and garam masala.
- As soon as the spices begin to sizzle and become fragrant (3-5 seconds), turn off the heat and pour the spiced butter and spices over the meat.
- Add the cream and stir to combine the ingredients.
- Allow the lamb to then rest at room temperature for 2 hours.
- When ready to serve, taste for salt, then reheat the meat until piping hot and serve.
- Note: sometimes too much moisture evaporates during cooking which causes the ghee to separate from the sauce; If that happens, add a little milk or water, a tbl at a time, until the fat is re-incorporated back into the dish; Don't degrease since the ghee is a flavoring for the dish.
- Note 2- Rogan Josh improves in flavor with keeping, so I usually make it the day or two before I plan to serve it; It will keep in the fridge for 3 days, and freezes well.
- Note 3- serve with basmati rice.
Very delicious. I used red pepper flakes, but would add more next time since it wasn't very hot given the quantity of meat. For the cardamom, I toasted green cardamoms, removed the little black seeds and crushed them. Next time I'll do this in advance and add the shells to the lamb as it's cooking (they dissolve). This had a nice creamy texture. The suggestion of spinach was perfect. We also had a sliced spiced up mangoes with it.