Thursday, September 20, 2012

Rogan Josh

Trust me, choices are aplenty to various types of lamb dishes You have this, you have that and you have literally, if not millions, hundreds of recipes to how lamb can be cooked. Today, I am sharing this Rogan Josh. An adapted version of the Persian or Kashmiri origin, of course, believe me, we have the liberty to swapping the ingredients as per what's easily available to us. Come on, lets face it. If only ingredients are available at the snap of our fingers, don't you think cooking will be as simple as said? I know. But that may not be case, unless you don't mind driving from one end to the end because you are adamant in getting that particular ingredients. For me, well, if I have the time, I will, otherwise, my motto is making do with what I can get my hands on, more importantly, ingredients begins with what is already stocked up at home for whichever dish I have already decided upon. Whether it is a dish to be made with chicken (Yellow Chicken Curry), seafood (Spicy Crab Parathal), fish  (Green Fish Curry), mutton (Mutton Ball Soup & Indian Mutton Curry) or even vegetarian dishes (Spicy Chickpea Long Beans, Stir Fried Carrot Coconut & Stir Fried Cumin Spinach & Yogurt Rasam). For this Rogan Josh (Lamb Burger & Lamb Kofta Curry), by far it should be kashimiri chilli powder, but where on earth I should get it was my question. In the end (Mutton In Yogurt Mint Gravy, Moor Kolumbu/Yogurt Curry & Cucumber Yogurt Salad), what the hack I told myself. I settled for the our usual chilli powder, which was combined alongside other store bought spice powder. Addition the use of butter and yogurt for this Rogan Josh simply transmitted the most lovable, salivating and bold tastes. Take care everyone!

400g lamb - cubed or cut into bite sizes
2 tbsp butter or margarine
2 medium size potatoes - cut into medium size cubes (optional)
2 tbsp yogurt 
Spices - 2 bay leaves, 2 sticks cinnamon, 3 cloves and 1 star anise
Coriander leaves for garnishing
Salt to taste

Curry Paste
2 tbsp plain chilli powder (or as per taste)
1/2 tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
1 tsp crushed black pepper
1 tsp turmeric powder
1 tbsp blended/pounded onion
1 1/2 tsp blended/pounded ginger
1 tsp blended/pounded garlic
When butter is heated, fry the curry paste until aromatic and oil splits.
Add spices and stir in (1 or 2 mins)
Add lamb and salt for taste.
Keep stirring, about 2-3 mins to coat lamb over the curry paste.
Pour enough water and continue simmering until lamb is half cooked.
Add potatoes, stir and cook until lamb and potatoes becomes soft and tender.
Off the heat and tip in in yogurt and coriander leaves.
Gently stir and off the heat. 

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  1. I don't know what is it with technology? When I published my post in the morning I saw your update, then when I came back after finishing up with my breakfast it disappeared, your blog wasn't showing in my blogroll. I have to go in the google profile to check it and here it was, sometimes I feel blogger is not reliable.

    Anyways, you published the recipe at the right time, Every thursday I stress out, what would I make for friday night. I don't care what day is it but my daughter and husband want something special. your yogurt lamb curry fits into my menu.

  2. the colour of the curry looks perfect!!!

  3. I can't give up lamb either:D Hehehe

  4. curry lamb.. I feel hot after eating lamb..
    need to cool down .. :)

  5. Lamb curry with rice = perfect combo for my dinner tonight! =)

  6. the curry look's really tempting ms.nava i want some plsssss....

    have a good day ahead :)

  7. wow yorgort didnt try it before >.<

  8. Yum! I usually cook my curry with yogurt too because it's healthier than santan. :)

  9. Love yogurt based curries -- its so creamy and yummy!

  10. Looks very tempting! the colour!

  11. This looks so yumm and mouthwatering...finger licking good...Great recipe:)


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