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Roghan Josh recipe |
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My recipe for the famous Indian peasant dish Roghan Josh
700 grams or 1 1/2 pounds cut into 3 centimeter or 1 1/4 inch cubes
12 centiliters or 1/2 cup
1 milliliter or 1/4 teaspoon
30 milliliters or 2 tablespoons
Coarsely chopped. 8 centiliters or 1/3 cup
Seeds of 1 pod
2 milliliters or 1/2 teaspoon
2 milliliters or 1/2 teaspoon
50 milliliters or 3 tablespoons
8 centiliters or 1/3 cup
5 milliliters or 1 teaspoon
15 milliliters or 1 tablespoon
50 milliliters or 3 tablespoons
1 milliliter or 1/4 teaspoon
2 milliliters or 1/2 teaspoon
6 centiliters or 1/4 cup
Roghan Josh
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I hope you find my Roghan Josh recipe page helpful ©2008 HQP / Hillman Quality Publications
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Roghan
Josh
Servings
4
Lean leg of lamb
Marinate
the lamb in the yogurt in a noncorrosible bowl overnight in the refrigerator.
Remove
the marinating lamb from the refrigerator 1 hour before beginning step 4.
Preheat
the oven to 200°C or 400°F.
Soak
the saffron in the water.
Spread the almonds and the cardamom, cumin, and coriander seeds on an oven-proof
plate. Bake them in the oven for 10 minutes. (This process enhances their
flavor.)
Heat
the ghee in a large, heavy bottomed sauté pan or skillet.
Sauté
the onions for 2 minutes over low heat, stirring frequently. Add the garlic and
ginger. Sauté the mixture for 1 minute, stirring frequently.
Stir
in the lamb and its marinade, as well as the saffron and its soaking water. Also
stir in the chili pepper, turmeric, salt, and the almonds and spices from step
5.
Cover the pan. Cook the preparation for 1 1/4 hours over low heat, stirring every
15 minutes.
Remove
the cover and cook the preparation for 30 minutes, or until the sauce has
slightly reduced and thickened. Stir frequently.
Add
the coriander leaves. Stir the mixture for 10 seconds. Serve immediately.
