The Rogan Josh is a typical dish of Kashmir, one of the most colorful and tasty of this remote region, but rich in charm and history. The dish is essentially a lamb stew prepared with a nice thick sauce made of yogurt, onions, tomatoes, ginger and classic Indian spice, but what distinguishes it is the bright red color, due to the dust of the hot peppers that are grown in the area .
But fear not, the Rogan Josh is very delicate, because the chilies are dried seedless and therefore have an aromatic flavor, but never aggressive.
We start from the lamb: choose a piece that is not too thin, fat will help to make the creamy stew, rich and smooth and you will use less ghee. Take out the meat, of 4-5 cm chunks are fine.
Now prepare the marinade for meat. Squeeze the lemon and pour it in the greek yogurt, season with salt and pepper and stir. Add the lamb chops and marinate, refrigerated, for a couple of hours, if you can even overnight.
blend the tomatoes with the onion and set aside.
In a saucepan melt the ghee and add the garlic, ginger and asafetida and stir until you feel up scents. Do not be afraid dell’assafetida if not worked can have an unpleasant smell, but once you have been softened in butter, take a delicious smell similar to that of onion.
Reduce the heat and add the onion and the tomatoes smoothies, 2 bay leaves, turmeric, coriander and chilli Kashmir (or paprika), fennel, cinnamon and cardamom. Let simmer gently for 6-7 minutes, stirring often.
Now pour the lamb and marinade in saucepan and mix well, after a few minutes put the lid and let simmer for 30 minutes.
If you were too dry, add a ladle of water, but if you have chosen the right meat, beautiful chubby, should provide the right mix of fat and liquid.
Sprinkle with garam masala, stir and continue cooking the Rogan Josh for at least 20 minutes. The secret lies in the slow and gentle cooking. Check with a fork: when the meat is soft serve immediately accompanied by steamed rice. If you want to sprinkle with minced mint or fresh coriander.
Ingredients for 4 people:
800 grams of leg of lamb
400 grams of greek yogurt
3 ripe tomatoes
1 large yellow onion
30 grams of ghee (or oil)
2 cloves garlic
1/2 teaspoon asafoetida
15 grams of chopped ginger
1 small piece of cinnamon
1 teaspoon crushed fennel
a pinch of cardamom powder
1 teaspoon freshly ground coriander seeds
the tip of a teaspoon of Kashmiri chili powder, hard to find, but you can also substitute with paprika
2 teaspoons garam masala
the tip of a teaspoon of turmeric