Lamb in Fragrant Garlic Cream Sauce (Rogan Josh)
- Reviews 1
Ready In: 6 hrs
Serves: 8
Ingredients
Marinade
- 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
Directions
- 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.
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