Easy Copycat Lamb Rogan Josh
Easy Copycat Lamb Rogan Josh – Rogan Josh is a rich, hearty Kashmiri dish and the best type of belly hugging comfort food that feels like a warm embrace from a loved one on a freezing cold day. The dish is made up of succulent fall off the bone lamb pieces in a thick tomato and onion rich gravy. You then scoop it all up with a naan/roti of your choice. Or you could serve it with rice. This version is a restaurant copycat style and it is lip smackingly delicious.
This is a favourite meal that we used to eat a lot in our younger years.
Rogan Josh is usually made using lamb or mutton. I prefer lamb to mutton and very very rarely eat mutton. Rogan Josh used to be made using a herb called Ratan Jog. Some still use it but it isn’t the easiest thing to get hold of but of course Amazon never fails us and I did manage to find it there. I didn’t actually end up buying it though. The reason being that I would rarely use it so I couldn’t justify the spend.
Ratan Jog was used to add natural deep red color in North Indian dishes for years. Nowadays, it has been replaced by synthetic red food colouring. The roots of Alkanets are used as a natural red dye and it is grown widely in Europe.
To try and get the colour right, I use Kashmiri Chilli instead which adds both colour and flavour. I serve it with roti – gluten free roti for myself atm and naan for the rest of the family.The great thing about this rogan josh is that it is an easy recipe to make. Like most of my recipes, it is pretty hands off.
Easy Copycat Lamb Rogan Josh
Easy Copycat Lamb Rogan Josh - Rogan Josh is a rich, hearty Kashmiri dish and the best type of belly hugging comfort food that feels like a warm embrace from a loved one on a freezing cold day. The dish is made up of succulent fall off the bone lamb pieces in a thick tomato and onion rich gravy. You then scoop it all up with a naan/roti of your choice. Or you could serve it with rice.
- 2 tbsp Warm Milk
- Pinch Saffron
- 1 tbsp Oil
- 2 tbsp Ghee
- 3 Black Cardamom lightly crushed
- 4 Cloves
- 10 Peppercorns
- 5 Dried Red Chillies
- 1 tsp Cumin Seeds
- 1/4 tsp Asafoetida
- 2 Onions diced
- 6 - 8 cloves Garlic crushed
- 1 inch Ginger crushed
- 800 g Shoulder of lamb Cut into pieces
- 3 tsp Fennel Powder
- 1 tbsp Red Kashmiri Chilli Powder
- 1 tbsp Coriander Powder
- 250 ml Yoghurt
- 1 tsp Corn Flour
Add the milk and saffron to a small bowl and set aside.
Heat oil in a pot on high heat and add ghee. Once melted, turn the heat down slightly and add black cardamom, cloves and whole peppercorns. Saute for 20 seconds before adding the whole red chilies, cumin seeds and asafoetida.
Add the onions and cook for ten minutes until golden brown. Then stir in the garlic and ginger.
Cook for 2 minutes. Add the lamb and cook on high heat for 5-6 minutes, till it turns slightly brown.
Pour in 125 ml water and cook for 10-12 minutes on low heat.
Add the Kashmiri red chilli powder, fennel powder, coriander powder, salt and milk with saffron.
In a small bowl combine the yoghurt and cornflour. Mix and add to the lamb. Cook out for a minute and then add 250 ml water.
Bring to a simmer, turn the heat down and cover. Cook for 1 - 1 1/2 hours over a low heat.