Rogan Josh

Lamb Rogan Josh is an Indian cuisine favorite. A rich red curry sauce derives its color from Kashmiri dry red chili peppers. These peppers are not fiery, but deeply flavorful and add a rich deep color. You can substitute chicken or beef if you’re not interested in lamb … all work well with this delicious curry sauce.

INGREDIENTS:

2 lbs lamb (chicken or beef) cut into 1 “ cubes
1/2 cup unflavored plain yogurt
4 Tbsp Ghee (clarified butter)
2 sweet Onions (finely chopped)
1 Cinnamon stick (2 inches)
5 Cardamom Pods (green)
8 Cloves (whole)
2 Bay leaves
2 tsp Peppercorns
2 Tbsp Ginger/Garlic Paste (equal parts grated ginger and grated garlic into a paste with a few drops of oil)
2 tsp Coriander Powder
1 tsp Cumin Powder
1/4 tsp Turmeric Powder
4 Kashmiri dry red chilies (ground)
2 tsp Garam Masala
2 cups beef stock (or lamb stock)
1 cup water
Kosher salt (to taste)
6 tsp half-and-half cream
Garnish with chopped Cilantro leaves (optional)

DIRECTIONS:

In a large mixing bowl, combine meat cubes and yogurt, cover and refrigerate for 30-60 minutes
Heat Ghee (or vegetable oil) in a Dutch Oven (or deep heavy skillet). Add cinnamon stick, cardamom pods, cloves, bay leaves and peppercorns. Sauté them until they turn a slightly darker color (about 2 minutes).
Add chopped onions to Dutch Oven and sauté until the onions turn golden brown.
Now add the Ginger/Garlic paste and sauté for another further minute or two, just enough to cook out the raw taste of the ginger and garlic
Stir in the Coriander, Cumin, Turmeric, ground Kashmiri chilies and Garam Masala. Sauté for another minute
Now add the meat cubes and yogurt mixture and stir until the meat has been fully incorporated in the spices until brown.
You can now add the beef or lamb stock, water and salt to taste
Stir often and cook the Dutch Oven mixture until the curry becomes thickened
Add the half-and-half, stirring to mix well
Serve with Basmati rice, Naan bread and garnish with cilantro leaves (optional)