Rogan Josh Kashmir

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I’m so glad to finally post my first Curry; a Rogan Josh Kashmir. Rogan Josh Kashmir is a slow cooked curry from Kashmir. The addition of the Kashmiri red chili brings this beautiful, vibrant red color. The spices and the flavors are so intense and the lamb is extremely soft and moist.

This recipe is adapted from the famous Camellia Panjabi, from the book ’50 great curries of India’! A fantastic book filled with a lot of informations and recipes!

Rogan means meat fat and Josh means heat.

Now, It’s time to join  Fiesta Friday # 110  with Angie and also thanks to Jhuls @ The Not So Creative Cook and Apsara @ Eating Well Diary for co-hosting this week!

Serves: 6

Ingredients:

  • 1kg lamb meat (cut in medium pieces)
  • 9 cloves of garlic
  • 1 liter & 1/2 of water
  • Salt
  • 2 teaspoons of Kashmiri chili powder
  • 2 teaspoons of Spanish Paprika
  • 2 tablespoons of water
  • 100g of full fat yogurt
  • 2 medium brown onions (chopped)
  • 2 tablespoons of sunflower oil
  • 4 green cardamom
  • 3 bay leaves
  • 1 teaspoon of coriander powder
  • 1 teaspoon ginger powder
  • A pinch of turmeric powder
  • A pinch of nutmeg
  • Salt

Procedure:

  1. In a deep pot add the lamb (cut in medium pieces) with 4 cloves of garlic and cover with 1 liter 1/2 of water.
  2. Cook on a medium heat for 30 minutes.
  3. Remove from the heat.
  4. Remove the lamb and set aside in a plate.
  5. Filter the water and keep it on the side (for later).
  6. In a bowl add 2 teaspoons of Kashmiri chili powder, 2 teaspoons of Spanish Paprika and 2 tablespoons of water and whisk.
  7. Pour the full fat yogurt and continue to whisk until it becomes a paste, set aside.
  8. In a large pan add the chopped onions and the oil.
  9. Cook for 10 minutes.
  10. Add the 5 garlic cloves, the cardamom, the bay leaves, the ginger powder, the turmeric powder, a pinch of nutmeg and the salt.
  11. Cook for 5 minutes.
  12. Add the paste and continue to cook for 2 minutes.
  13. Add the meat and mix all the ingredients together.
  14. Pour the reserved water and cook for 1h30 on low heat.
  15. Remove from the heat, the sauce should be reduced and meat soft and tender.

I served this tasty curry with a Basmati rice on the side.

Bon Appétit!

PS: You can also serve this dish with a simple rice or naân!

74 thoughts on “Rogan Josh Kashmir

  1. Oh my goodness does this look tasty! I could go for a huge bowl of this right now with some brown rice (just my personal preference lol) Amazing job!

  2. Hmm, after seeing this, I might be a convert and eat lamb. 😀 This looks so mouth-watering, Linda and lots of amazing flavors. Your kitchen must have smelled amazing! 🙂 Thanks for sharing and have a lovely weekend! Happy FF! x

  3. Splendid! This looks as good as it does my mom’s kitchen in Kashmir. I have now stopped eating meat but I know how delicious this must taste…thanks for sharing a recipe that takes me back home to Kashmir 🙂

  4. Great job for your first try Linda! Well done. My favorite is Rogan Josh too, just love how the lamb takes on all those spices. Also love, love your rice bowl, it looks so Indian 🙂

  5. A lovely rendering of one of the beloved Northern Indian curries we all prepare time and again and again. And order regularly in restaurants unless more evocative recipes come to our attention. And love to bits! But having used Panjabi’s fantastic ’50 curries’ since 1996 I believe amongst others, may I suggest that your version has at least eleven differences I can see in a 10-second read’thru . . . . am certain yours tastes great but I would not call it a ‘Panjabi’ rogan josh 🙂 !

    • Thank’s Eha, yes definitely a favorite when eating out! 😀 For this recipe, I’ve used the book as more of an inspiration, and by no means re-created the original recipe (as you’ve noted, their are many differences). I felt it was necessary crediting the book as I think others might enjoy the reference, as I find it such a great book! Have a nice weekend 🙂

  6. That is a truly rich dish with vibrant color and flavors. I can so easily envision a vegetarian version being equally delicious. Thank you for bringing these to the fiesta!

  7. Beautiful recipe. And you have answered a question I have often asked: can I use Spanish paprika in a curry recipe? I am so happy to see I can.

    • Thanks a lot Hilda. In the original recipe, she doesn’t specify what kind of paprika, I used the Spanish one and the taste was really nice. She also used 1 blade of mace, I used a pinch of nutmeg. Have a nice week! 🙂

  8. Pingback: Fiesta Friday #111 - Fiesta Friday

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