Rogan Josh
The etymology of Rogan Josh is interesting. There are two proposed explanations. First: "roughan" means oil or clarified butter in Persian and Urdu, and "josh" means to braise; Rogan Josh would then mean "braised in ghee". Second: "roghan" comes from the Urdu or Kashmiri word for red, and "gosht" means meat; hence "red meat". Either way, this is a delightfully rich, flavor bomb with such tender meat. I don't think I've ever had this at a restaurant before, but it's very similar in structure to a bhuna -- both feature red meat and are heavy on the tomato and onions. Lamb shoulder is the way to go if you can find it (well marbled and SO TENDER), but any red meat should work here.
Active Time: 45 min
Total Time: 2 hr 30 min
Ingredients
> ghee (1/4 cup)
> cinnamon (1 stick)
> cardamom (6 pods)
> cloves (4)
> bay leaf (2)
> onion (1, finely chopped)
> ginger (1.5 tsp, grated)
> garlic (3 cloves, minced)
> paprika (2 tbsp)
> chili powder (3/4 tsp)
> coriander (4 tsp)
> cumin (4 tsp)
> turmeric (2 tsp)
> nutmeg (1/4 tsp)
> garam masala (2 tsp)
> fennel powder (1 tsp)
> salt (1 tsp)
> passata (1/3 cup)
> chicken stock (1.5 cup)
> lamb shoulder (1.5 lb, cut into 3cm cubes)
> yogurt (1/2 cup)
> (optional) cilantro
Instructions
1. In a large, heavy-bottom pan, fry cinnamon, cardamom, bay leaves, and cloves in ghee for ~1m over medium heat. Add the onions and cook for ~7m, stirring frequently, until the sides start to brown. Add ginger + garlic and cook for ~1m.
2. Add the spices (paprika, chili powder, coriander, cumin, turmeric, nutmeg, garam masala, fennel powder), and cook for ~30s. Add the passata and salt, and mix well. Add the chicken stock; mix well.
3. Add the lamb shoulder, cover, and let simmer for ~2h, stirring occasionally, or until tender.
4. Remove the lid, cook and reduce sauce for ~15m or until it reduces to the desired consistency.
5. (optional) skim off excess fat off the top of the curry.
6. Remove the curry from the lid. Stir in the yogurt until fully mixed in.
7. Serve with basmati rice and/or the flatbread of your choice, and top with chopped cilantro. Enjoy!
Notes/Tips:
> For any of the spices, feel free to interchange whole and ground spices. I used ground cardamom and cloves, and fennel seeds. Make sure to fry the whole spices together at the beginning, and wait until later to add the ground spices (otherwise, they might burn)
> Rogan josh is traditionally made with red meat; feel free to substitute beef, lamb or mutton. I used lamb shoulder, which has a lovely marbling and is so tender and juicy when braised. If using bone-in lamb shoulder, use 2 lb instead of 1.5 lb.