Saturday, November 6, 2010

Rogan Josh (Indian Lamb in Rich Chilli Sauce with Yoghurt)

Source: Sri Owen "The Classic Asian Cookbook"

Serves 6-8 as part of a shared meal

Lean lamb from the leg or shoulder, cut into 2 cm³ cubes, 2kg
Cooking oil, 4 tbspRed onions, finely sliced, 500g
Green cardamom pods (小豆寇), 6 pcs

Bay leaves, 2 sprigs
Natural yoghurt^, 120ml (8 tbsp)

Hot water, 1¼ltrs
Freshly ground black pepper, to taste
Garam masala, ½ tsp

* Can substitute 8 tbsp natural yoghurt with 5 tbsp yoghurt mixed with 3 tbsp tamarind water

Chilli powder^, ½ tsp
Salt, 1 tsp or to taste

^ Can substitute with cayenne pepper powder

Garlic, chopped, 4 cloves
Fresh ginger root, ~2½ cm length, peeled and chopped, 1 pc
Large fresh red chillies, deseeded and chopped, 3-6 pcs
Black peppercorns, roughly crushed, 10 pcs
Cinnamon stick (肉桂棒), ~1 cm length, roughly crushed, 1 pc
Coriander seeds (芫荽), roughly crushed, 2 tsp

Cumin seeds (孜然), roughly crushed, 2 tsp
Paprika powder (西班牙红椒粉), 3 tsp
Cloves (丁香), roughly crushed, 3 pcs
Salt, 1 tsp
Water, 125ml (or ½ cup)

1. Prepare lamb.  Place cubed meat in a bowl and rub well with marinating ingredients.  Set aside for later use.

2. Prepare paste.  Place all paste ingredients in blender and blend till as smooth as possible.

3. Heat oil in wok and fry onions till light golden brown.

4. Add in cardamom pods and bay leaves, and stir once or twice.

5. Add in meat and increase heat.  Cook, with stirring, for 2 mins.  Cover wok, lower heat and simmer for 3-4 mins.

6. Uncover wok, increase heat and stir in paste mixture.  Cover and cook for 5 mins.

7. Add in yoghurt, stir and add hot water.  Cover wok and simmer for 1 hr.

8. Uncover wok and cook till sauce is reduced.  Stir in black pepper powder and add garam masala.

1. Remove bay leaves and cardamom pods before serving.


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