Roghan josh is not necessarily a “hot” dish; rather its basis is in the many spices used for flavour and aroma. The recipe below calls for four dried chillies, but depending on your taste and the heat of your chillies, you can substitute paprika for some or all of the chillies.
In India lamb or mutton is often substituted with goat. Goat is more readily available in India.
- 1 kg lamb (cubed)
- 6 tablespoons ghee
- 2 medium sized onions (chopped fine)
- 6 cardamom pods (bruised)
- ¾ teaspoons ground turmeric
- ¾ cups natural yoghurt
- 3 tomatoes (peeled and chopped)
- 2 teaspoons salt
- 1 teaspoon garam masala
- 3 tablespoon fresh coriander (chopped)
- 1½ tablespoons ginger
- 4 dried chillies (seeded and soaked)
- 10 garlic cloves
- 3 tablespoons desiccated coconut (toasted)
- 1½ teaspoons ground cumin
- ¾ teaspoons ground cardamom
- 3 tablespoons blanched almonds
- 1½ tablespoons ground coriander
- ¾ teaspoons ground fennel
- ½ teaspoons ground cloves
- ½ teaspoons ground mace
- ¾ teaspoons black pepper
- 1½ teaspoons poppy seeds
- Fry the onions in ghee till golden brown.
- Add bruised cardamoms, turmeric and blended spices. Fry until cooked well and ghee separates.
- Add one spoonful of yoghurt at a time and stirring continuously.
- Add the tomatoes and salt, stir and fry for 5 minutes.
- Add lamb, mix well to coat the meat in mixture. Cook covered on low for about an 1½ hours or more until lamb is tender. Stir occasionally to avoid sticking.
- Sprinkle with garam masala and cook for a further five minutes.
- Garnish with chopped coriander leaves.
Serve the roghan josh with rice or Indian breads and side dishes. Pappadums adds a nice touch.
Note: The spices used in the roghan josh recipe are available in most Asian grocery stores. Garam masala is a pre-mixed blend of spices.