Sunday, March 28, 2010

Lamb Rogan Josh


Lamb Rogan Josh:

Lamb Rogan Josh is a wonderfully flavorful dish. It has such a depth of flavor with so many spices. I served this with saffron and turmeric basmati rice.

1 to 2 pounds Lamb shoulder cut into 1 to ½ “ cubes, salt the meat. Buy some lamb that has some bones (usually a couple of marrow bones and a little strip of rib type bones). From the bones, make a broth for the 1 cup of liquid used in the recipe from the bones. (optional)
½ cup plain whole milk yogurt, I use Fage Greek
4 green cardamom pods
1 small cinnamon stick
1 black cardamom pod
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves
1 bay leaf
1/2 teaspoon cayenne pepper
½ teaspoon red chili pepper (paste or powder)
2 teaspoons garam masala
pinch of asafetida powder
2 cloves garlic, peeled
1 large onion, or 6 shallots, chopped
1 (2-inch) piece of ginger root
2 t garam masala
1/4 cup ghee
1 cup water (I use lamb broth)
2 tablespoons chopped cilantro
up to 1/2 cup more of yogurt
Cilantro springs for garnish
Slivered almonds (optional)
(some recipes call for tomatoes or paste –optional)
Salt to taste (I use celtic sea salt or Real Salt)
Directions:
In a bowl or zippered plastic bag, toss lamb with yogurt. In a blender or spice grinder, pulverize whole cardamom and cinnamon. Add to lamb mixture with paprika, turmeric, coriander, cumin and cayenne. Can cover and refrigerate a couple of hours or overnight.

In a food processor, combine garam masala, garlic, onions and ginger; purée until smooth.

Using a pressure cooker if you want to considerably decrease the time: In a pressure cooker, heat oil over medium heat. Stir in lamb and marinade. Stir in water.

Lock the lid in place and bring cooker up to full pressure over medium-high heat. Reduce heat to medium-low, just to maintain even pressure, and cook for 20 minutes. Remove from heat and release pressure quickly. The lamb should be fork tender. If not, return to full pressure and cook for another 5 minutes. Release pressure quickly.

Remove lid and bring to boil. Reduce heat and simmer curry until nicely thickened. Stir in cilantro just before serving. Garnish with cilantro sprigs and slivered almonds(optional).
Serve with basmati rice. Optional: Rice can made with several golden raisins, saffron, turmeric, 1 bay leaf.

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