Roghan Josh (Spiced Lamb) recipe
information
This dish is one of the classics of Kashmiri cooking, although it is now eaten all over northern India. It is traditionally eaten with chappati or naan, rather than rice.
ingredients
250 ml (8 fl oz) 1 cup Yogurt
1/4 tsp Asafoetida (optional)
1/2 tsp Cayenne pepper
1 kg (2 lb) Boned leg of lamb, cubed
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and chopped
4 Garlic cloves
1 tsp White poppy seeds
1 tsp Cumin seeds
1 Tbs Coriander seeds
4 Cloves
1 Tbs Cardamom seeds
8 Peppercorns
2 Tbs Whole unblanched almonds
50 g (2 oz) Ghee or clarified butter
1 Medium onion, chopped
1 tsp Turmeric
250 ml (8 fl oz) 1 cup Water
1 tsp Garam masala
1 Tbs Chopped coriander leaves
1/4 tsp Asafoetida (optional)
1/2 tsp Cayenne pepper
1 kg (2 lb) Boned leg of lamb, cubed
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and chopped
4 Garlic cloves
1 tsp White poppy seeds
1 tsp Cumin seeds
1 Tbs Coriander seeds
4 Cloves
1 Tbs Cardamom seeds
8 Peppercorns
2 Tbs Whole unblanched almonds
50 g (2 oz) Ghee or clarified butter
1 Medium onion, chopped
1 tsp Turmeric
250 ml (8 fl oz) 1 cup Water
1 tsp Garam masala
1 Tbs Chopped coriander leaves
method
1. Combine the yogurt, asafoetida, if you are using it, and cayenne in a large bowl. Add the lamb cubes, baste well, cover and set aside.
2. Put the ginger, garlic, poppy, cumin and coriander seeds, cloves, cardamom, peppercorns and almonds in a blender with 4 tablespoons of water and blend until the mixture forms a smooth paste. Add more water if necessary. Transfer the mixture to a small bowl and set aside.
3. Melt the ghee or clarified butter in a flameproof casserole. Add the onion and fry until it is golden brown. Stir in the turmeric and spice paste and fry for 8 minutes, stirring constantly. Add a spoonful or two of water if the mixture becomes too dry.
4. Increase the heat to high. Add the lamb cubes and marinade and fry for 10 minutes, stirring constantly. Reduce the heat to very low, cover and simmer for 45 minutes.
5. Uncover the casserole, increase the heat to moderate and stir in 50 ml (2 fl oz) 1/4 cup of water until it has been absorbed. Add another 50 ml (2 fl oz) 1/4 cup and stir until it has been absorbed. Pour in the remaining water, re-cover and simmer the lamb for a further 15 minutes.
6. Preheat the oven to very cool 140°C (Gas Mark 1, 275 °F).
7. Stir in the garam masala and coriander leaves. Cover and put the casserole into the oven. Cook for 25 minutes. Remove from the oven, transfer the mixture to a warmed-serving dish and serve at once.
2. Put the ginger, garlic, poppy, cumin and coriander seeds, cloves, cardamom, peppercorns and almonds in a blender with 4 tablespoons of water and blend until the mixture forms a smooth paste. Add more water if necessary. Transfer the mixture to a small bowl and set aside.
3. Melt the ghee or clarified butter in a flameproof casserole. Add the onion and fry until it is golden brown. Stir in the turmeric and spice paste and fry for 8 minutes, stirring constantly. Add a spoonful or two of water if the mixture becomes too dry.
4. Increase the heat to high. Add the lamb cubes and marinade and fry for 10 minutes, stirring constantly. Reduce the heat to very low, cover and simmer for 45 minutes.
5. Uncover the casserole, increase the heat to moderate and stir in 50 ml (2 fl oz) 1/4 cup of water until it has been absorbed. Add another 50 ml (2 fl oz) 1/4 cup and stir until it has been absorbed. Pour in the remaining water, re-cover and simmer the lamb for a further 15 minutes.
6. Preheat the oven to very cool 140°C (Gas Mark 1, 275 °F).
7. Stir in the garam masala and coriander leaves. Cover and put the casserole into the oven. Cook for 25 minutes. Remove from the oven, transfer the mixture to a warmed-serving dish and serve at once.
serving amount
4 - 6 servings
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