Rogan josh is a traditional dish originating from the Kashmir region in northern India. Its name comes from Persian, where "rogan" means oil or fat and "josh" means intense or fiery, referring to its characteristic flavor and aroma. This stew has become an icon of Kashmiri cuisine and has spread widely to different countries. In Latin America, although it does not have a different name, it is highly appreciated in communities and restaurants specializing in Indian food, where it is known and enjoyed as one of the most representative dishes of this cuisine. The traditional recipe uses lamb meat and a complex blend of spices that gives it a red and very aromatic sauce, perfect to accompany with basmati rice or typical breads.
Rogan josh
How to prepare Rogan Josh
To begin, put the ginger, garlic and 4 tablespoons of water in the blender.
Blend well until you get a smooth paste.
Heat the oil in a wok over medium-high heat.
Brown the meat cubes in several batches and set aside.
Put the cardamom, bay leaves, cloves, peppercorns and cinnamon in the same hot oil.
Stir once and wait until the cloves swell and the bay leaves begin to color.
Now add the onions.
Stir and fry for about 5 minutes or until the onions turn a medium brown color.
Add the ginger and garlic paste and stir for 30 seconds.
Add the ground coriander, cumin, paprika and cayenne and fry for 30 seconds until the "raw" smell of the spices disappears.
Add a splash of hot water if the mixture starts to stick, this will prevent the spices from burning.
Add the fried meat cubes and the juices and stir for 30 seconds.
Now add 1/6 of the yogurt.
Stir and fry for 30 seconds or until the yogurt is well mixed.
Add the rest of the yogurt, one tablespoon at a time, in the same way.
Stir and fry for another 3-4 minutes.
Now add the rest of the broth.
Bring the contents of the pot to a boil, scraping all the browned spices from the sides and bottom of the pot.
Cover, reduce the heat to low and simmer for about one hour if it's lamb and two if it's beef.
Every 10 minutes or so, stir the meat well.
When the meat is tender, uncover, increase the heat to medium and reduce the liquid slightly.
You should end up with tender meat in a thick, reddish-brown sauce.
Any fat that accumulates in the pot can be removed with a spoon.
Sprinkle the garam masala and black pepper over the meat before serving and mix them in.
Ingredients (19)
- Ginger
- Garlic
- Beef Broth
- Vegetable Oil
- Lamb
- Black Cardamom Pods
- Bay Leaves
- Whole Cloves
- Peppercorns
- Cinnamon Sticks
- Onions
- Cilantro
- Black Cumin
- Red Paprika
- Cayenne Pepper
- Salt
- Plain Yogurt
- Garam Masala
- Black Pepper
Instructions (43 steps)
- 1 Put the ginger
- 2 garlic
- 3 and 4 tablespoons of water in the blender
- 4 Blend well until a smooth paste is obtained
- 5 Heat the oil in a wok over medium-high heat
- 6 Brown the meat cubes in several batches and set aside
- 7 Put the cardamom
- 8 bay leaves
- 9 cloves
- 10 peppercorns
- 11 and cinnamon in the same hot oil
- 12 Stir once and wait until the cloves swell and the bay leaves begin to change color
- 13 Now add the onions
- 14 Stir and fry for about 5 minutes or until the onions turn a medium brown color
- 15 Add the ginger and garlic paste and stir for 30 seconds
- 16 Add the ground coriander
- 17 cumin
- 18 paprika
- 19 and cayenne and fry for 30 seconds until the "raw" smell of the spices disappears
- 20 Add a splash of hot water if the mixture starts to stick; this will prevent the spices from burning
- 21 Add the fried meat cubes and their juices and stir for 30 seconds
- 22 Now add 1/6 of the yogurt
- 23 Stir and fry for 30 seconds or until the yogurt is well mixed
- 24 Add the rest of the yogurt
- 25 one tablespoon at a time
- 26 in the same way
- 27 Stir and fry for another 3-4 minutes
- 28 Now add the rest of the broth
- 29 Bring the contents of the pot to a boil
- 30 scraping all the browned spices from the sides and bottom of the pot
- 31 Cover
- 32 reduce the heat to low
- 33 and simmer for about one hour if it"s lamb and two if it"s beef
- 34 Every 10 minutes or so
- 35 stir the meat well
- 36 When the meat is tender
- 37 uncover
- 38 increase the heat to medium
- 39 and reduce the liquid slightly
- 40 You should end up with tender meat in a thick
- 41 reddish-brown sauce
- 42 Any fat that accumulates in the pot can be removed with a spoon
- 43 Sprinkle the garam masala and black pepper over the meat before serving and mix them in
Nutritional Information
Calories:
590 kcal
Protein:
0g
Carbohydrates:
50g
Fat:
70g
Azúcar:
0g
Sodio:
58mg