Rogan Josh with Saffron Rice
A classic Kashmiri Indian curry, Rogan Josh is a rich and aromatic lamb dish simmered in a flavorful spice-infused gravy. Served alongside fragrant saffron rice, this meal is a perfect blend of warmth and elegance.
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Ingredients
- 800 gramslamb shoulder, cut into 2-inch cubes
- 200 gramsplain yogurt
- 2 mediumonions, finely sliced
- 4 clovesgarlic cloves, minced
- 2 tablespoonsfresh ginger, grated
- 4 tablespoonsvegetable oil or ghee
- 150 gramstomato puree
- 2 teaspoonsground coriander
- 2 teaspoonsground cumin
- 1 teaspoonkashmiri red chili powder
mild heat, can substitute with regular chili powder if needed
- 0 ½ teaspoonground turmeric
- 1 ½ teaspoonsgaram masala
- 4 podsgreen cardamom pods
- 1 stickcinnamon stick
approximately 2 inches
- 4 wholecloves
- 1 leafbay leaf
- 400 milliliterswater or lamb stock
- 1 ½ teaspoonssalt
- 300 gramsbasmati rice
- 1 pinchsaffron threads
soaked in 2 tablespoons warm milk
- 600 milliliterswater (for rice cooking)
- 1 tablespoonbutter
Instructions
Marinate the lamb: In a large bowl, combine the lamb cubes with yogurt, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 0.75 teaspoon salt. Mix well and let it marinate for at least 1 hour, preferably overnight in the refrigerator.
Prepare the saffron milk: Soak saffron threads in 2 tablespoons of warm milk. Set aside while you start the curry.
Heat the oil or ghee in a large heavy-bottomed pan over medium heat. Add the cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for about 1-2 minutes until fragrant.
Add the sliced onions and cook, stirring frequently, until golden brown, about 10-12 minutes.
Add the minced garlic and grated ginger. Cook for another 2 minutes until aromatic.
Add the tomato puree, remaining ground coriander, ground cumin, Kashmiri chili powder, turmeric, and 1 teaspoon salt. Cook, stirring occasionally, for about 8-10 minutes until the oil starts to separate from the masala.
Add the marinated lamb along with any accumulated marinade juice. Stir well to coat the meat in the masala.
Pour in the water or lamb stock to cover the meat. Bring to a boil, then reduce heat to low. Cover and simmer gently for about 1.5 to 2 hours, or until lamb is tender. Stir occasionally and add water if the gravy gets too thick.
About 20 minutes before the curry finishes cooking, stir in the garam masala and saffron milk. Adjust salt to taste. Cook uncovered for the remaining time to thicken the sauce slightly.
While the curry is simmering, rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in cold water for 20 minutes, then drain.
Bring 600 ml of water to a boil in a medium saucepan. Add the soaked and drained rice, 1 tablespoon butter, and a pinch of salt.
Reduce the heat to low, cover the pot, and cook the rice for about 12-15 minutes until the rice is tender and water is absorbed. Avoid opening the lid during cooking.
Once cooked, fluff the rice gently with a fork and keep covered until serving.
Remove the whole spices from the Rogan Josh before serving. Serve the hot Rogan Josh alongside saffron rice.
Nutrition Facts
Per serving
