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My cooking tips
for the famous Indian
peasant dish
Roghan Josh
 Pointers
 Cutting
- If you, rather than the butcher, cube the lamb, cut it from the shank half. And
be sure to remove fell, gristle, and surface fat from the meat.
Yogurt
- Don't substitute skim-milk yogurt for the whole-milk yogurt.
Spices
- If you do not have the whole spices for step 5, use the ground equivalents and
roast them for only 5 minutes.
Ghee
- If you don't have ghee or clarified butter, substitute 20 milliliters (1 1/2 tablespoons) each
of unsalted butter and vegetable oil.
Cooking
- Don't let the preparation boil in steps 9 and 10 lest the yogurt curdle and the lamb toughen.
Coriander
leaves - If they are unavailable, substitute 30 milliliters or 2 tablespoons of fresh parsley
leaves (preferably the flat leaf variety).
Serving
Suggestions
Bread
- Kashmirians love to eat their roghan josh with white rice and breads. If you
can't buy Indian-style breads, you can serve pita bread.
Side
dish
- Prepare cooked spinach or other greens.
Lasi
- This yogurt drink is a popular accompaniment to roghan josh
Beverage
- Beer is a better beverage choice than wine.
Variations
Spices
- Experiment with different spices, such as asafetida, and flavoring agents,
such as tamarind.
Cooking
- Instead of braising the lamb in step 9, cook it uncovered. Add a small
quantity of water each time the liquid nearly evaporates.
Meat
substitution - Substitute kid or beef for the lamb.
Leftovers
Storing
- Roghan josh can be made a day ahead of time for a party. An overnight rest in
the refrigerator produces subtle flavors.
Roghan Josh
 
 
 
 
 
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Roghan
Josh
