Ingredients with Measurements:
- 1 lb lamb shoulder, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp chili powder
- 1 cup canned diced tomatoes
- 1 cup water
- 2 medium potatoes, peeled and cut into bite-sized pieces
- Salt, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5-7 minutes.
3. Remove the lamb from the pot and set aside.
4. Add the onion to the pot and cook until softened, about 5 minutes.
5. Add the garlic and ginger and cook for another minute.
6. Add the cumin, coriander, cardamom, cinnamon, turmeric, paprika, and chili powder to the pot and cook for 1-2 minutes, stirring constantly.
7. Add the canned tomatoes and water to the pot and stir to combine.
8. Return the lamb to the pot and bring the mixture to a boil.
9. Reduce the heat to low, cover the pot, and simmer for 45 minutes.
10. Add the potatoes to the pot and continue to simmer for another 30 minutes, or until the lamb and potatoes are tender.
11. Season with salt to taste.
12. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Medium-high heat for browning lamb, medium-low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 20g
Protein: 27g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Vegetable oil can be substituted with ghee or coconut oil
- Canned diced tomatoes can be substituted with fresh tomatoes
Variations:
- Add chopped bell peppers or carrots for extra vegetables
- Use lamb shanks instead of shoulder for a different texture
- Add a dollop of plain yogurt on top for a creamy finish
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot
- Use a potato masher to break down some of the potatoes for a thicker sauce
- Adjust the amount of chili powder to your desired level of spiciness
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a deep bowl with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro
Pairings:
- Basmati rice
- Naan bread
- Raita (yogurt sauce)
Suggested side dishes:
- Roasted vegetables
- Lentil soup
- Chickpea salad
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few more minutes to thicken.
- If the lamb is tough, simmer for an additional 15-20 minutes until tender.
Food safety advice:
- Ensure that the lamb is cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rogan Josh is a popular dish in Kashmiri cuisine, which is known for its rich and flavorful dishes. The dish is traditionally made with lamb or goat and a blend of aromatic spices.
Flavor profiles:
Spicy, savory, aromatic
Serving suggestions:
Serve hot with basmati rice and naan bread for a complete meal.
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Region: Indian