Rogan josh is one of my favorite curry dish. It’s a red-looking curry originated from Persian. The red color doesn’t mean that this dish is extremely hot even though there is some chili involved. There are several different versions of rogan josh too. Some people included tomato to impart that red color to the dish instead of using chili. Some uses cayenne and paprika to create that red color. This recipe doesn’t use dried chili. I use cayenne and paprika powder to impart that red color. Rogan josh is traditionally prepared with lamb, however, feel free to use beef or mutton if you prefer.
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- 3 garlic cloves - , minced
- 1 thumb-size ginger root - (peeled)
- 4 green cardamom pods
- 4 cloves
- 2 tsp coriander seeds
- Grind the spices ingredients into a paste
- Preheat a ghee in a large heavy-bottomed pot. Brown the meat in batches. Don't overcrowd the pot or you'll end up steaming the meat instead of browning. Set aside in a bowl
- Add onion into the same pot and stir-fry until fragrant, scrapping the bits at the bottom of the pot at the same time. Add in the spice paste, cayenne, paprika, curry powder,and bay leaf to pot and continue to stir fry until fragrant
- Tip the lamb back into the pot along with its juices. and simmer for about 3-4 minutes. Stir in the yogurt into the pot. Add the cinnamon stick and add in 2 cups of hot water, and pepper to taste
- Cover the lid partially and cook for 1 hour or so or until the lamb is really tender. When the meat is tender already, stir in the garam masalaand let it simmer for another 5 minutes. Remove the cinnamon stick and bay leaves before serving. Serve with warm rice or naan