Curry or Rogan Josh
Curry recipe or Rogan Josh is a favorite in the Kashmir Region. This
recipe features the combination of Lamb and Tomaotes in a spicy yoghurt
3 Tablespoons oil or Ghee
1/4 teaspoon Asafoetida
2 whole cloves
1 inch piece Cinnamon Stick
3 Cardamom Pods, using only the crushed seeds
1/2 teaspoon black pepper
2 lbs Lamb with the fat trimmed or beef
1 Tablespoon Ginger Paste
2 cups plain Yoghurt
2 tomatoes, skinned and chopped
1/2 teaspoon Cayenne Pepper Powder or 2 chilies, minced
1 teaspoon ground Coriander
Salt to taste
2 cups Water, hot
2 Tablespoons minced Cilantro
the oil in a large skillet. Add the asafoetida and fry for one minute.
Once it has stopped spluttering then add the cloves, cinnamon stick,
cardamom , black pepper and fry for another minute. Add the lamb and
cook until browned. Add the ginger and fry for another minute. Reduce
the heat and slowly stir in the yoghurt, tomatoes, cayenne or chilies,
coriander and salt. Allow the dish to cook at low to medium low
stirring frequently until the sauce is fully incorporated.
Add the hot water (you might start the water to heat as you are making
the sauce so that it is hot when you need it). Cover and simmer at low
heat for about an hour or until the meat is fully cooked and the sauce
is at your preferred thickness. Serve with the chopped cilantro as a
Lamb Curry goes well with a basmati rice dish, chapatti,
(or other flat bread) and a vegetable curry.
If you prefer a thicker or thinner sauce, adjust the amount of water
and change the amount of chili to make the Lamb Curry milder or
A Word About Yoghurt
The three causes of curdling milk or yoghurt are all in this dish,
acidic ingredients, salt and heat. You reduce the risk of curdling by
making sure the pan is not too hot when you add the yoghurt. If you are
still having problems, try adding the yoghurt near the end of the
cooking process, 10-15 minutes before serving.
here to find recipe books with more Lamb Curry recipes like this one.