Rogan Josh

(doesn’t translate to English well; roughly “Hearty Meat”)

This Indian recipe is super-easy (no sautéing onions etc) and freezes beautifully too.

• 2.5 lbs. Lamb, cubed (leg of lamb works well, bone and all)
• 1 Cup plain yoghurt
• 3 Tablespoons Mustard oil (or at a pinch, use good olive oil)
• Pinch of asafetida (“hing” or heeng, also called Giant Fennel seed; not essential, but nice)
• 1 Tablespoon Ginger powder (“sounth”)
• 2-inch piece fresh ginger, grated (wash well, grate skin and all)
• 5-7 whole cloves
• 5-7 whole cardamom pods
• 5-7 sticks of cinnamon, 1-2 inches in length
• 2 Tablespoons coriander powder (the freshest you can find or grind up at home)
• 2 Tablespoons garam masala
• 2 teaspoons dried mango powder (“amchoor”)
• 2 Tablespoons cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (the spicy Indian stuff; adjust up to 1.5 tsp for hotter dish)
• 1 teaspoon Salt, or more to taste
• 2-4 Tablespoons Cilantro leaves, chopped

Mix all ingredients except cilantro in a heavy bottom pot. Keep on med-hi heat, stirring occasionally until mixture starts bubbling, then reduce heat and cook until meat is tender (could take 45 mins-1 hour). Garnish with cilantro, eat or freeze or both.

Serve with Indian bread and daal, or with pulao and raita, or with white rice and daal. Eaten like this as a side dish, this recipe serves 6 very comfortably.

Note: Except for kababs, meat is almost never eaten in large enough quantities to be considered the ‘entrée’ – it usually accompanies other dishes.

Recipe by Ratna Sarkar, Wiess Associate

 

Carlyn’s note for Vegetarians: try substituting 2.5 pounds frozen, peeled and de-veined shrimp.  Thaw in salted water, then pat dry and proceed with recipe above.  Reduce the simmer time from 45 to 12-15 minutes, which will thoroughly cook the shrimp but the flavors don’t have as long to blend.  If you want the stronger flavors, allow the dish to cool, then refrigerate overnight and re-heat the next day.