Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, lamb rogan josh ππ€€πΆ. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Rogan josh (Hindi: ΰ€°ΰ₯ΰ€ΰ€¨ ΰ€ΰ₯ΰ€Ά) (Urdu: Ψ±ΩΨΊΩ Ψ¬ΩΨ΄β), also written roghan josh or roghan ghosht, is an aromatic curried meat dish of Persian or Kashmiri origin. Lamb rogan josh - Succulent pieces of lamb cooked in a rich, flavorful sauce. Lamb rogan josh is one of my most favorites at Indian restaurants until I discovered its restaurant version.
Lamb rogan josh ππ€€πΆ is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Lamb rogan josh ππ€€πΆ is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook lamb rogan josh ππ€€πΆ using 17 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Lamb rogan josh ππ€€πΆ:
- Make ready lamb shoulder on the bone cut into cubes
- Take cinimon stick
- Make ready bayleaf
- Make ready cardom pods
- Make ready cumin seeds
- Make ready cloves
- Prepare red onions slices thin
- Prepare garlic paste
- Get ginger paste
- Get fresh tomatos (blended in mixer to make gravey)
- Take garam masala
- Get meat masala
- Make ready cumin
- Make ready chilli powder (red)
- Take coriander powder
- Make ready ghee
- Get yogurt (curd)
Slow cooked lamb curry with ginger, chilli, yoghurt and saffron. Rogan josh is one of the better known Indian classics, and this fiery lamb or mutton dish from the Kashmir region of India is now popular all over the world. There are several versions of rogan josh in existence, but the two most common are the Kashmiri Pandit (Hindu) version and the Muslim, or. We love curry, and nothing quite gets us as excited as a lamb rogan josh.
Instructions to make Lamb rogan josh ππ€€πΆ:
- Start by washing lamb and set aside slice the onions thin after thats done add the ghee to a pan and let it heat up once heated add the bayleafs / cardom pods/ cinimon stick /cumin seeds and cloves then add the onions cook till onions are golden brown then add the garlic ginger tomatos cook for further 5m then add all the dry spices mix well and cook futher 3mins then add your lamb and mix till all meat is coated and cook for 5mins then add yogurt and mix well then add 1/2pint of water then mix.
- And cover on medium heat for 20 mins, checking and stiring every 10 mins once 20mins is up turn to a low heat / simmer for 30-35 mins once gravey as reduced and the oil as seperated from the gravey add your freah coriander and mix.
- Serve with rice or chappti /naan bread π€€π
The trick to this is patience, and a seriously good paste. Don't scrimp on the paste ingredients and you won't regret it, and remember it's all about low and slow. Lamb rogan josh is believed to have originated near there in India's Kashmir region. Rogan Josh is famous for its dark red colour. Here in the UK this is accomplished by using a mix of paprika and red chilli powder but in Kashmir the red colouring comes from a difficult to find herb called cockscomb.
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