Best 4 Lamb In Fragrant Garlic Cream Sauce Rogan Josh Recipes

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Tantalize your taste buds with Rogan Josh, a majestic symphony of flavors originating from the royal kitchens of Kashmir. This exquisite dish showcases succulent lamb cubes lovingly braised in a velvety and aromatic sauce, a captivating blend of yogurt, garlic, ginger, and a myriad of spices. The result is a culinary masterpiece that strikes a perfect balance between richness and elegance.

The aromatic symphony of Rogan Josh is further complemented by two additional culinary gems: the aromatic Chicken Korma, where tender chicken morsels bask in a creamy, cashew-enriched sauce, and the fiery Lamb Saag, a bold and flavorful exploration of lamb and spinach, bound together by a vibrant sauce that ignites the senses. Embark on a culinary journey to the heart of Kashmir, where these three extraordinary dishes await your palate's indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

MUTTON ROGAN JOSH RECIPE



Mutton Rogan Josh Recipe image

This Kashmiri Rogan josh gets as authentic as it can and tastes super delicious with succulent pieces of lamb in a super flavorsome gravy.

Provided by Swasthi

Categories     Main Course

Time 1h35m

Number Of Ingredients 14

500 grams bone-in mutton ((1.1 lb. tender lamb))
2 to 3 tablespoons ghee (or mustard oil (refer notes))
¼ teaspoon asafoetida ((hing, skip if you don't have))
½ cup curd ((yogurt at room temperature, preferably fresh and not sour))
¾ teaspoon salt ((adjust to taste))
1 to 1½ tablespoon Kashmiri red chili powder ((or 2 tbsps. Kashmiri red chili paste))
1 cup hot water ((or mutton stock))
1 bay leaf ((skip if you don't have))
3 to 4 cloves ((or ¼ teaspoon ground cloves))
1 inch cinnamon ((or ¼ teaspoon ground cinnamon))
3 green cardamoms ((or ⅓ teaspoon ground cardamoms))
1 black cardamom ((skip if you don't have))
1½ teaspoon fennel seeds powder
¾ teaspoon dried ginger powder ((or substitute 1 teaspoon ginger paste))

Steps:

  • Heat oil or ghee in a heavy bottom pot and add bay leaf, green cardamoms, cinnamon, cloves and black cardamoms. (If you opt for the ground spices, add them later.)
  • When the spices begin to sizzle in oil, add mutton and sear it for 1 to 2 minute on a high heat.
  • Reduce the heat to medium and fry for another 4 to 5 minutes until the meat is slightly brown.
  • While you fry the meat, add yogurt to a mixing bowl. Also add ground spices - red chilli powder, fennel powder, dried ginger powder and salt.
  • Whisk all of them well. If your yogurt is too thick (like Greek yogurt), add 3 to 4 tablespoons of water or stock and whisk it well until smooth.
  • Once the meat is light brown in color, add hing to the oil. Take the pot off the stove and slowly stir in the spice and yogurt mixture.
  • Mix well and place the pot back on the stove. Cook covered for 3 to 4 minutes on a medium heat.
  • Pour 1 cup hot water or stock. Cook covered on a low heat until tender, adding more hot water if required.
  • Stir rogan josh every 7 to 8 minutes. When it is done, the mutton pieces should be soft, tender and fall off the bone.
  • The cook time depends on the kind of pot, source of heat and the intensity of heat. Do not forget to add more hot water (if required) as you cook.
  • The gravy in Rogan josh is neither runny nor too thick but is slightly thick as the some of the bone marrow seeps into the liquids. This results can be achieved only by slow cooking the dish.
  • Taste test and add more salt if required. Turn off the heat and rest for few hours before serving. This helps to develop the flavors.
  • Serve rogan josh with Butter Naan, Basmati Rice, Paratha or Roti. It is best served with plain rice.

Nutrition Facts : Calories 604 kcal, Carbohydrate 6 g, Protein 32 g, Fat 50 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 149 mg, Sodium 773 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 23 g, ServingSize 1 serving

LAMB ROGAN JOSH



Lamb Rogan Josh image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 to 5 servings

Number Of Ingredients 24

2 pounds lamb front leg
3 tablespoons yogurt
1 teaspoon salt
1 teaspoon ground turmeric
1/2 lemon, squeezed
1 cup mustard oil
10 cloves
6 green cardamom pods
2 black cardamom pods
4 cinnamon sticks
3 bay leaves
3 tablespoons ginger paste
1 tablespoon garlic paste
2 teaspoons asafetida
Salt (to taste)
4 teaspoons Kashmiri red chile powder
2 teaspoons fennel powder
2 teaspoons garam masala
1 teaspoon ginger powder
1 teaspoon ground turmeric
2 cups yogurt, whisked
1/2 teaspoon dried fenugreek leaves
Fresh cilantro, for garnish
Serving suggestions: basmati rice, chapati or naan

Steps:

  • For the lamb preparation: Chop lamb into bite-size pieces. In a bowl, combine lamb, yogurt, salt, turmeric and lemon juice and mix together. Allow to sit for 15 minutes. Rinse the lamb with water to draw out impurities and any gamey odors.
  • For the curry: Heat a large saucepan over medium-high heat. Add the mustard oil and allow it to smoke. Reduce the heat to medium-low and add the cloves, cardamom pods, cinnamon sticks and bay leaves. Spoon in the ginger paste and garlic paste and saute until slightly browned, about a few minutes.
  • Toss in the lamb pieces and saute until the lamb begins to shrink and develop a nice shine, 10 to 15 minutes. Add the asafetida and salt and saute for 1 minute.
  • In another bowl, mix together 1/2 cup water with the chile powder, fennel powder, garam masala, ginger powder and turmeric. Add this mixture to the saucepan. Saute until you see the oil bubbling up, 3 to 4 minutes. Add the yogurt and stir well for about 2 minutes. Add 2 to 3 cups water.
  • Cover the pan and simmer on medium-low heat until the lamb is tender, 30 to 40 minutes. Turn off the heat and add the fenugreek leaves. Allow it to settle down, covered, for about 20 minutes.
  • When ready to serve, spoon the curry out into bowls. Garnish with the cilantro and serve with a side of basmati rice, chapati or naan.

KASHMIRI ROGAN JOSH



Kashmiri Rogan Josh image

A Kashmiri classic, Rogan josh, is a hearty lamb stew that is packed with flavour.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 22

5 tablespoons vegetable oil
7 black peppercorns, left whole
3 black cardamom pods, left whole*
5 green cardamom pods, left whole*
4 whole cloves
1 cinnamon stick
1 piece mace
1 onion, finely chopped
1 (1 1/2-pound) leg of lamb or mutton, bone intact, cut into pieces
6 garlic cloves, peeled, left whole
1 (3/4-inch) piece fresh ginger, peeled and cut in half
Water, as needed
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon red chile powder
2 teaspoons ground fennel seeds
1 1/2 teaspoons garam masala
2 tomatoes, blended to a pulp in a food processor
3 tablespoons plain yogurt
Kosher salt
Boiling water, as needed
Handful chopped fresh cilantro, leaves and stems

Steps:

  • Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant.
  • Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over.
  • Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to a fine paste. Add the garlic and ginger paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.
  • Stir in the ground coriander, cumin, red chile powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.
  • Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.
  • Add enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through.
  • Stir in the chopped fresh cilantro just before serving.

ROGAN JOSH



Rogan josh image

This lamb curry's a popular restaurant classic that's really easy to make at home

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 14

2 onions , quartered
4 tbsp sunflower oil
4 garlic cloves , finely crushed
thumb-size piece fresh root ginger , peeled and very finely grated
2 tbsp Madras curry paste
2 tsp paprika
1 cinnamon stick
6 green cardamom , bashed to break the shells
4 cloves
2 bay leaves
1 tbsp tomato purée
1kg lean leg of lamb , cut into generous cubes
150ml Greek yogurt
chopped coriander , to garnish

Steps:

  • Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.
  • Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
  • Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.

Nutrition Facts : Calories 386 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 37 grams protein, Sodium 0.54 milligram of sodium

Tips:

  • Purchase high-quality lamb meat for the best flavor and texture.
  • Trim excess fat from the lamb to prevent greasiness.
  • Use a variety of spices and seasonings, such as cumin, coriander, cardamom, and Kashmiri chili powder, to achieve the authentic Rogan Josh flavor.
  • Sauté the spices in oil or ghee before adding the lamb to enhance their flavor and reduce their raw taste.
  • Use fresh ginger and garlic for a more intense flavor profile.
  • Allow the lamb to marinate in the yogurt mixture for at least 30 minutes, or up to overnight, to tenderize the meat and infuse it with flavor.
  • Cook the lamb slowly over medium heat to ensure that it is cooked evenly and remains tender.
  • Add the cream or yogurt towards the end of the cooking process to prevent it from curdling.
  • Garnish the dish with fresh cilantro, mint, or chopped nuts for an extra layer of flavor and texture.

Conclusion:

Rogan Josh is a delicious and flavorful lamb dish that can be enjoyed with a variety of accompaniments, such as rice, naan, or roti. By following the tips and instructions provided in this recipe, you can easily prepare this classic Indian dish at home and impress your family and friends with your culinary skills. Experiment with different spice combinations and ingredients to create your own unique version of Rogan Josh. This versatile dish can be tailored to your personal preferences, making it a perfect choice for both special occasions and everyday meals.

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