Kashmiri-Style Curry

Rogan Josh

(Contributed by Garry Vroegh <a043140t@bc.seflin.org>)

Ingredients Directions
  • 3 pounds lamb shoulder chops (bone in) or 2 pounds lean boneless lamb
  • 1 Tablespoon paprika
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon ground ginger
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon ground cumin
  • ½ teaspoon coriander
  • ½ teaspoon cardamon
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • pinch of cayenne pepper
  • 3 Tablespoons Virgin Olive oil, or vegetable oil
  • 12 whole cloves
  • 5 white cardamom pods
  • 3 cinnamon sticks about 3 inches long each
  • 2 Tablespoons finely chopped garlic
  • 1 Tablespoon peeled and minced gingeroot
  • 2 Tablespoons minced cilantro
  • ¾ cup lowfat yougurt (plain)
  • 2½ cups water

Marinate meat overnight in a basic meat marinade, or one to your liking.

In a small bowl, combine paprika, fennel, ginger, salt, cumin, coriander, cardamom, cinnamon, turmeric, and cayenne pepper. Stir to mix well and set aside.

Heat the oil in a large, deep (non-reactive) saucepan one minute over medium-high heat. Add the cloves, cardamom pods and cinnamon sticks, and cook one minute (it should sizzle). Add the garlic and ginger root, cook about one minute, tossing often, until it is fragrant. Add one cup onions and cook, tossing often, about 4 minutes or until the onions are softened.

Remove onions and spices to a platter near the stove. Add the lamb chops or boneless lamb in batches and brown five minutes, turning once. Transfer each batch to the platter with the onions.

When you have browned all the lamb, reduce the heat to medium and add the spice mixture. Stir well about 30 seconds to toss the spices, then add the yougurt. Still well to combine with the spices and bring to a gentle boil. Return the lamb and onions with the accumulated juices to the pan, and turn lamb to coat with the yogurt and spices. Add the water and remaining cup of onions, let it come to a rolling boil over high heat. Stir well, reduce heat to maintain an active simmer and cook 45-60 minutes until the meat is tender and the sauce has thickened.

Remove the meat, skimming off any liquid, and set on a cutting board to cool. If you have used chops, remove and discard the bones and fat. Chop meat into bite-sized chunks. Return to pan and stir well. Remove the spices. You can keep them as a traditional garnish (not to be eaten). Serve hot or warm, sprinkled with cilantro.

Traditionally served with Basmati Rice. or you can use your favorite rice. Chutneys and/or yougurts are traditional accompaniments.

Serves: 4-6

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 31-Oct-2001 17:49:20 EST