MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lamb Rogan Josh
Categories: Indian, Lamb
Yield: 2 Servings

1 1/2 lb Lamb shoulder; boneless,
- cubed 2"
1/2 tb Mustard oil
1/4 ts Salt
2 1/2 tb Plain whole milk yogurt;
- not Greek
5 tb Mustard oil
1/2 ts Cumin seeds
1/2 ts Hing powder (asafoetida);
- scant
1 sm Tejpatta (Indian bay leaf)
5 Green cardamom; cracked open
1 Black cardamom; cracked open
1 1/2 tb Kashmiri mirch powder;
- up to 2 tb -OR-
1 1/2 tb Paprika
1/4 ts Ginger powder
1 1/2 ts Fennel seeds; powdered
1/4 ts Red chilli powder or
- cayenne; adjust to taste
Salt; to taste
1/2 c Water
1 pn Saffron; scant (optional)
Fresh cilantro; for garnish

MMMMM---------------------DRY ROASTED SPICES--------------------------
1/4 ts Cumin seeds
2 Whole cardamom
6 Whole black peppercorns
1 Cinnamon stick (1/2")
- (cassia bark)
2 Cloves
1 sm Mace blade

Traditionally mutton is used in the preparation of rogan josh. If you
get it where you live, go ahead and use that meat. I used lamb since
I do not get good quality mutton or goat meat where I reside. Fresh
ground fennel is really strong. I usually grind the fennel a day
ahead and leave covered on countertop. If you use fresh ground do not
use more than 3/4 ts or maybe less. The rogan josh is supposed to
have little or no gravy. So do not add too much water. It is supposed
to have an oil separating from the meat chunks when you serve. You
will need a soupy side dish or gravy if you plan to serve it with
steamed rice. Substitute mustard with any neutral oil.

Rub the lamb pieces with 1/2 tb mustard oil and salt. Set aside for 20
minutes. In a small bowl, thin out the yogurt with 2 to 3 tb water.
Mix to a smooth consistency. Set aside.

In a heavy bottomed pot, heat up the mustard oil. Mustard oil needs
to be heated more than the usual oil to do away the raw smell. Heat
until you see that the oil turns pale from its deep golden color.
Reduce heat to low. Add the cumin and hing. Wait for the aroma. About
5 to 7 seconds. Add the marinated lamb. Bump up the heat to medium.
Stir around so that the lamb pieces are coated in oil. You will seed
that in 1 to 2 minutes the lamb will start changing color. Add the
green & black cardamom. Stir for another 1 to 2 minutes.

Now, reduce the heat to low. Add the kashmiri chilli powder 1 ts at a
time and immediately add a splash of thin yogurt. Stir around gently.
Do this until all the chili powder and yogurt are exhausted, adding
yogurt at the last. Continue on low heat so that the yogurt does not
curdle and the chili does not burn. If you feel that the pot is way
too hot, take off the stove for a while and return back. After about
2 minutes, bump up the heat to medium and add the ginger powder,
ground fennel, red chili powder, and salt. Stir around, you will see
a lot of liquid in the pot but that's okay. Reduce the heat to low
and cover the pot. Let simmer covered on low heat for about 1 hour
and 10 minutes (or more, depending on how big the meat pieces are)
until the lamb is almost 95% cooked. You will need to check the pot 3
to 4 times in between to ensure that it is not sticking to the
bottom, you can add a splash of water if needed.

While the lamb is cooking, in a small pan dry roast the spices listed
under "to be roasted" for 1 minute or less. Transfer to a coffee
grinder or mortar & pestle and coarsely grind. Once the lamb is 95%
cooked, add these spices to the pot, add about 1/2 cup water and
cover again. Let simmer for another 20 minutes until the lamb is
cooked through.

Let sit for 40 minutes before serving. Garnish with chopped cilantro
and serve.

Recipe by sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/lamb-rogan-josh.txt>

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