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 Lamb Rogan Josh with Saffroned Basmati Rice & Sultanas |
 Chicken Rogan Josh |
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A long-time favorite of mine, and very popular in the UK, is this exquisite dish from Kashmir, northern India. Meat-eater or vegetarian, your palate will sing the praises of Rogan Josh! I first enjoyed the dish in 1968, when a very good friend introduced me to it in New York city. I've been hooked ever since.
Unlike the dishes we associate with "curry powder", Rogan Josh is a beautiful red sauce, creamy and lush.
Many recipes use tomato in some form. I have been taught that tomatoes were introduced by European traders, and, therefore, are not native to Rogan Josh. I recommend not using tomatoes in Rogan Josh because they really bring nothing to the table.
I use this sauce with lamb, chicken, goat or beef. It is a slow-cooked dish, so it would be well-suited to the crockpot kitchen. My friend, Lauren CoffeeMuffins, recommends using only chunky vegetables - whole button mushrooms, carrots, Bell peppers and root veggies - a terrific idea for a vegetarian dish!
Accompanied by a well done basmati rice dish and perhaps an Indian-kitchen-inspired vegetable dish or two, this is a perfectly wonderful dish to serve guests who appreciate complex and pleasant flavors, and not a lot of heat.
Rogan Josh runs to the mild- to-medium range of spicy. Not all Indian cuisine will 'light up the night' with heat, and this is one that will not. Rogan Josh is a perfect way to introduce someone to the exquisite culinary heritage of the Indian sub-continent.
Do not be afraid to blend your own spice mixtures - they become the stamp on your signature dishes. All you need, really, is a small electric coffee grinder dedicated to the grinding of your spices. All you need to do is thoroughly clean the grinder after use.
(TIP: 1 Tbs of granulated sugar buzzed for a couple of pulses in the grinder will 'clean' the machine of virtually all residual spice)
Following is how I have come to blend my spice mixure for the regal dish of Rogan Josh. I continue to learn from my more knowledgeable Kashmiri culinary friends. This recipe will provide seasoning for 2-3 lbs of any meat.
Ingredientes
- 4 cloves
- 1 cinnamon stick (about 3")
- 8 black peppercorns
- 1/2 tsp fennel seeds
- 1/2 tsp cumin seeds
- 1/4 tsp cardomom seeds (I prefer black - but you can use green) [TIP: cardomom can often be found in pods. You must remove the seeds from the pods before cooking the dish]
- (Process the above spices in your grinder to powder)
- 1/8 to 1/4 tsp cayenne powder
- 1/2 tsp ground ginger
- 1 tsp tumeric powder
- 2 tsp sweet paprika
- 2 tsp chili powder
- 2 onions
- 1 C thick yogurt combined with 1/2 tsp corn flour + 1/4 tsp corn starch (prevents separation)
- 1 Tbs minced garlic
- 1 Tbs minced fresh ginger
- 1/2 tsp sea salt
- 1 tsp garam masala (a powdered blend of many spices)
- 1/4 C chopped (cilantro leaves only) (optional garnish)
- 2-3 lbs of meat OR chunky vegetables
- 1/4 C cooking oil
- 2 Tbs sweet butter (clarified would be perfect)
Direcciones
- THE SAUCE FOR ROGAN JOSH:
- Process the cloves, cinnamon, peppercorns, fennel seeds, cumin seeds and cardomom seeds to a powder
- Add to the above: the paprika, tumeric, chili powder, cardomom, and cayenne pepper and combine
- Combine the yogurt,corn flour (not meal), and corn starch (TIP: this will prevent the yogurt from breaking down during cooking, keeping a creamy consistency)
- Incorporate the above spices into the yogurt mixture
- Make a fine paste of the garlic, ginger and sea salt (TIP: mincing the garlic and ginger will create an extremely smooth paste quickly when mashed into the salt)
- Incorporate the garlic-ginger paste into the yogurt sauce
- Grate the onions and incorporate the onions into the sauce
- Refrigerate the sauce as you prepare the meat
- Brown the selected meat throughly in the heated oil and sweet butter
- Add the sauce to the meat and simmer gently for 40 minutes (until done, depending of the meat you are using)
- Then the meat is done, remove to a serving dish
- With a very fine sieve, dust the Rogan Josh with the garam masala [TIP: I learned long ago from Mr. Singh that GARAM MASALA, whatever the combination of spices that went into it, is really a delicate "finishing" spice, like a finishing salt or vinegar or oil in other cuisines. Hence, while some cooks add it during the cooking stage, Kashmiri chefs will add the garam masala as a dusting on the plated dish, adding immeasurable nuance and delicacy to the serving.]
- Sprinkle the chopped cilantro to garnish
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 423g | |
| Recipe makes 4 servings | |
| Calories 429 | |
| Calories from Fat 208 | 48% |
| Total Fat 23.63g | 30% |
| Saturated Fat 6.39g | 26% |
| Trans Fat 0.35g | |
| Cholesterol 23mg | 8% |
| Sodium 511mg | 21% |
| Potassium 875mg | 25% |
| Total Carbs 49.17g | 13% |
| Dietary Fiber 13.7g | 46% |
| Sugars 5.3g | 4% |
| Protein 12.87g | 21% |
Menus and Pairings
Va Bien Con: basmati rice
Evaluaciones
20 de Enero de 2012
This looks great, but I have to confess that I don't know what the heck corn flour is...is it corn starch? I have never seen corn flour before!1 reply
Comentarios
31 de Enero de 2012I love this recipe, it's very similar to a Rojan Josh recipe that I use. While Chicken or Lamb is good in a Rojan Josh, I've also found that chunky vegetables can be really good. Whole button mushrooms, bell peppers, cauliflower etc. Perfect!1 reply
27 de Enero de 2012Shalini - I have added the ground ginger into my formulation, at your suggestion. I felt the garlic/ginger paste would be sufficient, but can see how the addition of a small amount of ginger powder will elevate the dish. I look forward to a beef Rogan Josh in the immediate future. I also immediately know that the ground ginger will, indeed, greatly enhance the dish! Thanks and this is why I love this site!- 27 de Enero de 2012Dear Shalini - Outstanding suggestions! I do have black cardomom seeds, garam flour, ground ginger, of course, and fennel seeds to try. I will incorporate the ginger powder into the next go-round. Thanks for these creative and nuanced suggestions. I have no problem obtaining any of the ingredients necessary for creating the fine dishes of the sub-continent, I just wish most of our members had the same access because these dishes can be magnificently elegant and lush. Please stay in touch!
27 de Enero de 2012hey amos...if you add a tsp of ground ginger powder to this you'll elevate the taste to such a level...you'll want to lick the pot....2 spices ---fennel seed powder and ground ginger in combination= an authentic kashmiri taste,and the garam masala is not required ,you have al the spices needed.,only if you can get black cardamom seeds..wow! try this now...and if you dont have corn flour/cornstarch we use besan or gram flour....cheers!1 reply- 26 de Enero de 2012Fergyhun - Thanks so much for the promise to give this a try! I will be looking to you for a reliable review. Always looking for a way to improve, so fire away! very best regards - Amos
26 de Enero de 2012Amos - I'm from the UK and you're right, we do love it over there. In fact Lamb Rogan Josh was my Dad's favorite dish. I'm going to try your version. It looks fabulous. Thanks for sharing.1 reply- 21 de Enero de 2012And Claudia, it tastes 100 times better than it looks! I'll put some photos of my Chicken Rogan Josh up. So good...
- 20 de Enero de 2012If you have any access to Mexican groceries, ask for 'masa' for corn tortillas. Short of that, I get mine from www.aslifinefoods.com - 4lbs for about .50 cents (US) a pound + shipping, so I suggest reviewing what ever else you may want to add to the order. If you have fine (not coarse) corn meal, process it to dust and that would also work, I believe. Thanks for the comment!
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