Lamb Curry (Rogan Josh)
4 servings
150 minutes
Lamb curry (Rogan Josh) is an exquisite dish infused with a deep palette of Eastern spices. Although its name is often associated with Indian cuisine, it is inspired by the traditions of spicy slow-cooked meat found in various parts of Asia. The secret to its flavor lies in a rich bouquet of spices: nutmeg, cardamom, coriander, fennel, and paprika create a rich aroma, while natural yogurt adds creamy tenderness to the sauce. Slowly cooked lamb becomes remarkably tender, and the thick brick-brown sauce permeates every piece of meat. This dish pairs perfectly with rice or flatbreads, adding warmth and depth to every meal. Rogan Josh is a true culinary poem that absorbs centuries of traditions and leaves an unforgettable mark on taste buds.
1
Wash the lamb and remove the sinews.
2
Cut a particularly lean small piece, place it in a pot of water, add salt, and boil the broth.
- Lamb: 1 kg
- Salt: to taste
3
Cut the remaining lamb into medium cubes (about 2.5 cm).
4
Mix nutmeg, coriander, fennel, paprika, chili (if you like it spicy, add 2 teaspoons), cardamom, ginger, and turmeric. Add a small amount of broth (about 3-4 tablespoons), bay leaf and mix until a uniform mass is achieved.
- Nutmeg: 2 teaspoons
- Ground coriander: 2 teaspoons
- Ground fennel seeds: 1 teaspoon
- Ground paprika: 3 teaspoons
- Chili powder: 2 teaspoons
- Ground cardamom: 2 teaspoons
- Ground ginger: 1 teaspoon
- Turmeric: 1 teaspoon
- Onion: 4 pieces
- Garlic: 3 cloves
- Bay leaf: 2 pieces
5
Chop the onion, finely dice the garlic. Sauté in vegetable oil until golden, then add the spice paste, a little (about 2 tablespoons) of broth, and fry for a few more minutes.
- Onion: 4 pieces
- Garlic: 3 cloves
6
Add lamb, salt it, and fry until the blood leaves the meat. Then pour in yogurt (fatty, can be replaced with cream), bring to a boil and cook for 5 minutes.
- Lamb: 1 kg
- Salt: to taste
- Plain (natural) yoghurt: 300 ml
7
Pour in the pre-prepared broth (about 250 ml), stir, and cook on low heat until done. Cooking (and then stewing) will take a long time, occasionally stirring. If needed, more broth or even cream can be added (for those who can afford rich food). The meat should become tender, the liquid should evaporate, leaving a thick, slightly uneven brick-brown sauce.
- Lamb: 1 kg
- Plain (natural) yoghurt: 300 ml