Roghan Josh

cooking tips you can trust

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).

Roghan Josh
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

Beer or wine?

Beer is a better beverage choice than wine.

Roghan Josh
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.

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