Directions
The Indian Rogan Josh is a typical dish from Kashmir, one of the most colorful and tasty in this remote region, but full of charm and history. The dish is essentially a lamb stew prepared with a nice thick sauce made of yogurt, onions, tomatoes, ginger, and the classic Indian spices, but what sets it apart is the bright red color, due to the power of the hot peppers that are grown in the area.
But fear not, Rogan Josh is very delicate, as the peppers are dried without seeds and therefore have an aromatic, but never aggressive flavor.
Last note, which applies to Rogan Josh, but also all Indian recipes. The secret to perfect Indian dishes is ghee, clarified butter. You can replace with oil, but make a little effort and prepare it yourself.
Ingredients for Indian Rogan Josh
4 servings
- 800 grams of lamb (leg)
- 400 grams of Greek yogurt
- 3 ripe tomatoes
- 1 large yellow onion
- 30 grams of ghee
- 1 lemon
- 2 cloves of garlic
- 1/2 teaspoon of asafoetida
- 15 grams of chopped ginger
- 1 piece of cinnamon
- Laurel
- 20 grams of chopped fennel
- 5 grams of powdered cardamom
- 5 grams of freshly ground coriander seeds
- the tip of a teaspoon of Kashmiri chili powder, hard to find, but you can also substitute paprika
- 2 teaspoons of garam masala
- 5 grams of turmeric
How to make real lamb Rogan Josh
Let’s start with the lamb meat: choose a piece that is not too lean, the fat will help make the stew creamy, rich, and soft and you will use less ghee. Chop the meat, 4-5 cm bites are fine.
Now prepare the marinade for the meat. Squeeze the lemon and pour it into the Greek yogurt, season with salt and pepper and mix. Add the lamb chunks and leave to marinate in the refrigerator for a couple of hours, if you can, even overnight.
Blend the tomatoes with the onion and set aside.
In a saucepan, melt the ghee and add the garlic, ginger, and asafoetida and stir until you feel the aromas rise. Do not be afraid of asafoetida: if not processed it may have an unpleasant scent, but once you have made it soaked in butter, it will take on a delicious scent similar to that of onion.
Lower the heat and add the onion and blended tomatoes, 2 bay leaves, turmeric, coriander, and Kashmiri pepper (or paprika), fennel, cinnamon, and cardamom. Leave to simmer gently for 6-7 minutes, stirring often.
At this point, pour the lamb and its marinade into the saucepan and mix carefully, after a few minutes put the lid on and let it simmer for 30 minutes.
If it gets too dry, add a ladle of water, but if you have chosen the right meat, nice chubby, it should release the right mix of fat and liquid.
Sprinkle with garam masala, stir and continue cooking the Rogan Josh for at least 20 minutes. The secret lies in slow and sweet cooking. Check with a fork: when the meat is soft, serve it immediately accompanied by steamed rice. If you want, sprinkle with chopped mint or fresh coriander.
Which wine to pair with Kashmiri Rogan Josh?
We choose a fruity and sumptuous red, with this dish, spicy, but not spicy, we can indulge ourselves with a wide choice of wines. The recommended wine is Montepulciano, from the Praesidium winery. If you want to try a different pairing, structured sparkling wines such as Champagne and Franciacorta help to contain the complex and spicy flavor of this great dish.
If you prefer a cocktail, the Negroni is the right choice.
