Rogan josh: Difference between revisions
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[[File:Rogan Josh.JPG|Rogan_Josh|right|500px]] | [[File:Rogan Josh.JPG|Rogan_Josh|right|500px]] | ||
'''Rogan Josh''' is a classic dish from the Kashmir region of India, known for its deep red color and rich, aromatic flavor. This lamb curry combines a variety of spices and a creamy texture, making it a favorite in Indian cuisine. | {{Indian cuisine}} | ||
'''Rogan Josh''' is a classic dish from the Kashmir region of [[India]], known for its deep red color and rich, aromatic flavor. This lamb curry combines a variety of spices and a creamy texture, making it a favorite in [[[Indian cuisine]]. | |||
=== Ingredients === | === Ingredients === | ||
* 1 kg lamb, cut into pieces | * 1 kg [[lamb]], cut into pieces | ||
* 3 tablespoons vegetable oil | * 3 tablespoons vegetable oil | ||
* 2 onions, finely chopped | * 2 [[onions]], finely chopped | ||
* 4 cloves garlic, minced | * 4 cloves [[garlic]], minced | ||
* 1 inch ginger, grated | * 1 inch ginger, grated | ||
* 2 teaspoons coriander powder | * 2 teaspoons coriander powder | ||
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# Add the garlic and ginger, cooking for a minute until fragrant. | # Add the garlic and ginger, cooking for a minute until fragrant. | ||
# Add the lamb pieces and brown them on all sides. | # Add the lamb pieces and brown them on all sides. | ||
# Stir in coriander, cumin, turmeric, paprika, garam masala, cardamom, and cloves, coating the lamb evenly with the spices. | # Stir in [[coriander]], [[cumin]], [[turmeric]], [[paprika]], [[garam masala]], [[cardamom]], and cloves, coating the lamb evenly with the spices. | ||
# Pour in the tomato puree and water or stock, bring to a boil, then reduce to a simmer. Cover and cook for 1 hour or until the lamb is tender. | # Pour in the tomato puree and water or stock, bring to a boil, then reduce to a simmer. Cover and cook for 1 hour or until the lamb is tender. | ||
# Gently stir in the yogurt and simmer for an additional 15 minutes. Add salt to taste. | # Gently stir in the yogurt and simmer for an additional 15 minutes. Add salt to taste. | ||
Revision as of 17:48, 14 January 2025
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Rogan Josh is a classic dish from the Kashmir region of India, known for its deep red color and rich, aromatic flavor. This lamb curry combines a variety of spices and a creamy texture, making it a favorite in [[[Indian cuisine]].
Ingredients
- 1 kg lamb, cut into pieces
- 3 tablespoons vegetable oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 teaspoons coriander powder
- 2 teaspoons cumin powder
- 1/2 teaspoon turmeric powder
- 2 teaspoons paprika
- 1 teaspoon garam masala
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 2 cups tomato puree
- 1 cup water or lamb stock
- 1 cup yogurt, whisked
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add onions and cook until golden brown.
- Add the garlic and ginger, cooking for a minute until fragrant.
- Add the lamb pieces and brown them on all sides.
- Stir in coriander, cumin, turmeric, paprika, garam masala, cardamom, and cloves, coating the lamb evenly with the spices.
- Pour in the tomato puree and water or stock, bring to a boil, then reduce to a simmer. Cover and cook for 1 hour or until the lamb is tender.
- Gently stir in the yogurt and simmer for an additional 15 minutes. Add salt to taste.
- Garnish with chopped cilantro before serving.
Serve hot with rice or naan bread for a delightful meal.
