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.
- 1kg lamb meat (cut in medium pieces)
- 9 cloves of garlic
- 1 liter & 1/2 of water
- 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
- 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.
- Cook on a medium heat for 30 minutes.
- Remove from the heat.
- Remove the lamb and set aside in a plate.
- Filter the water and keep it on the side (for later).
- In a bowl add 2 teaspoons of Kashmiri chili powder, 2 teaspoons of Spanish Paprika and 2 tablespoons of water and whisk.
- Pour the full fat yogurt and continue to whisk until it becomes a paste, set aside.
- In a large pan add the chopped onions and the oil.
- Cook for 10 minutes.
- Add the 5 garlic cloves, the cardamom, the bay leaves, the ginger powder, the turmeric powder, a pinch of nutmeg and the salt.
- Cook for 5 minutes.
- Add the paste and continue to cook for 2 minutes.
- Add the meat and mix all the ingredients together.
- Pour the reserved water and cook for 1h30 on low heat.
- 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.
PS: You can also serve this dish with a simple rice or naân!