Ingredients with Measurements:
- 1 kg boneless lamb, cut into cubes
- 2 cups plain yogurt
- 1 cup cashews, soaked in water for 30 minutes
- 2 tbsp ghee
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 2 tbsp ginger paste
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp chili powder
- Salt, to taste
- 2 cups water
- Fresh cilantro, chopped, for garnish
Special Equipment Needed:
- Large heavy-bottomed pot with lid
- Blender or food processor
Step-by-Step Instructions:
1. In a blender or food processor, blend the soaked cashews with 1 cup of water until smooth. Set aside.
2. Heat the ghee in a large heavy-bottomed pot over medium-high heat. Add the onions and sauté until golden brown.
3. Add the garlic and ginger paste and sauté for another minute.
4. Add the tomato paste, cumin, coriander, paprika, garam masala, turmeric, and chili powder. Stir well and cook for 2 minutes.
5. Add the lamb cubes and stir to coat with the spice mixture. Cook for 5 minutes, stirring occasionally.
6. Add the cashew paste, yogurt, salt, and water. Stir well and bring to a boil.
7. Reduce the heat to low, cover the pot with a lid, and simmer for 1 hour or until the lamb is tender.
8. Garnish with fresh cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 475
Fat: 28g
Carbohydrates: 16g
Protein: 40g
Sodium: 440mg
Sugar: 7g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Cashews can be substituted with almonds or pistachios.
- Ghee can be substituted with vegetable oil or butter.
- Yogurt can be substituted with sour cream or coconut cream.
Variations:
- Add diced potatoes or carrots for a vegetable version.
- Use a slow cooker instead of a pot for a hands-off version.
- Make it vegan by using tofu or seitan instead of lamb and vegan yogurt instead of regular yogurt.
Tips and Tricks:
- Soaking the cashews in water makes them easier to blend and creates a creamier texture.
- Use a heavy-bottomed pot to prevent burning and ensure even cooking.
- Adjust the amount of chili powder to your desired level of spiciness.
Storage Instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve in a large bowl or on a platter, garnished with fresh cilantro.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Basmati rice
- Naan bread
- Raita (yogurt dip)
- Mango chutney
Suggested Side Dishes:
- Roasted vegetables
- Steamed broccoli
- Cucumber salad
Troubleshooting Advice:
- If the sauce is too thick, add more water or yogurt to thin it out.
- If the lamb is tough, cook for a longer time or add more water to create more steam.
Food Safety Advice:
- Make sure the lamb is fully cooked before serving.
- Store leftovers in the fridge and reheat thoroughly before eating.
Food History:
Rogan Josh is a popular Kashmiri dish that originated in Persia. It is traditionally made with lamb or goat and a blend of aromatic spices.
Flavor Profiles:
This dish is rich and creamy with a spicy kick from the chili powder. The cashews add a nutty flavor and a creamy texture.
Serving Suggestions:
Serve hot with rice or naan bread and a side of raita or mango chutney.
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Region: Indian