This hearty, rich and flavoursome sauce, is the King of all mutton (lamb) curries in North India.
Kashmir is a site to behold with the Himalayan Mountain range, it’s valleys and heavenly lakes. There is no place more spiritually awe-inspiring. With its crisp mountain climate, Kashmir is rich in dried fruits, Basmati rice, saffron and beautiful people. This hearty, rich and flavoursome sauce, a favourite of the Mughal Kings, is traditionally also served with spiced Lamb koftas (meatballs).
It normally takes 3-4 hours to cook a good Rogan Josh. One of my family’s favorite way to enjoy lamb, desi style. We have done half the work for you, our curry sauce is slowly cooked over hours to ensure the onions are caramelised the right way, and the spices blend in together properly.
Ideally, this dish tastes best when made with mutton (goat) on the bone, but you could substitute that with boneless lamb shoulder pieces and chicken stock.
We will post the detailed recipe some other time, lets focus on the 30 minute recipe for now which is almost as good…
– 500g boneless Lamb (shoulder) cut in bite size pieces
– 1 Holy Cow! Kashmir Roganjosh Curry sauce (250g)
– 1 tsp ground roasted almonds – optional
– 50ml chicken stock, or 1 cube of oxo chicken
– 1 tbsp of chopped fresh coriander leaves.
– 1/4 tsp of coarsely ground cardamom seeds
– 1/4 tsp of coarsely ground pepper
- Heat 1 tsp of oil in a pan, add lamb and stir fry on high heat for 5 minutes.
- Add Holy Cow! Kashmir Roganjosh Curry Sauce, chicken stock, ground almond, and simmer in medium heat for about 20 mins or until the lamb is cooked through. Stir frequently. Add water to maintain consistency.
- Garnish with chopped fresh coriander leaves and ground spices.
- Serve with Rice or Parantha (and maybe a beer!)
Thats your delicious Kashmir Roganjosh.
If you have a bit more time, here are some suggestions:
- Marinate the lamb: With a mix of yogurt, tumeric powder, salt, pepper, and a pinch of cinnamon powder and fennel powder. Leave it chilled overnight in an airtight container.
- Whole spices: add 2 bay leaves, 2 dry kashmiri red chillis, and a half inch stick of cinnamom to the stir fry stage.
- Slow cooking for best results: Ideally, after you add the sauce, the lamb needs to cook slowly over 60-90 minutes till its tender, on a slow heat with frequent stirring.
- Pressure cooker: If you are lucky enough to own a pressure cooker, just use that after the stir fry. 15-20 minutes in a pressure cooker with the sauce, stock and a bit of water should do it. Braised lamb is ready in a fraction of the normal cooking time. Pressure cooking is a real blessing!
- Ginger julienne: If you like the fragnance and taste of fresh ginger, just add some julienne pieces (thin long strips, like matchsticks) of ginger as a garnish.
Happy cooking. I am here to answer any questions you may have on this recipe.