Kashmiri Rogan Josh

Posted on 02 August 2011 by admin     


4 medium-sized onions (about 1 lb), peeled and quartered
2 Tbsp. chopped fresh ginger root
2 Tbsp. ground coriander
3/4 tsp. red pepper, or to taste
2.5 C. plain yogurt
0.5 C. sour cream
1 Tbsp. Kosher salt

MARINADE
Put all the ingredients in the container of a blender or food processor, and process until the ingredients are finely pureed.

3 lb. lean boneless lamb, preferably from the leg (marinade)
1/3 C. ghee, or 0.5 C. (one stick) melted sweet butter

Cut the meat into 1.5″ cubes and place them in large bowl.
Pour the marinade and the ghee over it.
Mix thoroughly to coat the meat pieces with the marinade.
Cover, and let the meat marinate for at least 30 MINUTES at room temperature, or 2 HOURS in the refrigerator.
(Remove from the refrigerator about 30 MINUTES before you are ready to cook the meat.) T
ransfer the meat, along with the marinade, to a heavy-bottomed pan (preferably one with a non-stick surface).
Place the pan over medium-low heat, and gently bring the contents to a boil.
Reduce heat, and simmer, covered, until the lamb is very tender.
The lamb is done when a fork or thin skewer pierces it without any resistance (about 2–2.5 HOURS depending upon the heat, pan used, and above all, the quality of the meat).
Stir frequently to prevent the sauce’s sticking to the bottom of the pan and burning.

4 Tbsp. ghee, or 2 Tbsp. sweet butter mixed with 2 Tbsp. light vegetable oil
1 Tbsp. minced garlic
1 Tbsp. black cumin seeds, crushed, or 2 tsp. ground cumin
2 tsp. ground cardamom
1 tsp. Mughal garam masala
1 C. heavy cream
milk or water if needed

Heat the oil in a small frying pan over high heat.
When it is very hot, add the garlic, and stirring rapidly, fry for 15 SECONDS.
Immediately add the cumin, cardamom, and Mughal garam masala.
As soon as the spices begin to sizzle and release their fragrance (about 3–5 SECONDS), turn off the heat and pour the perfumed butter, along with the spices, over the meat. Add the cream, and stir to distribute the ingredients. Let the meat rest at room temperature for 2 HOURS.
When ready to serve, check for salt, then reheat the meat until piping hot, and serve.

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