Chef’s Nectar, “Lamb Rogan Josh” mind blowing 👌


Historical dish from the lap of Himalayas

Rogan Josh is an aromatic mutton dish of Persian origin. … Another interpretation of the name Rogan Josh is derived from the word “Rogan” meaning “red color” (the same Indo-European root that is the source of the French “rouge” and the Spanish “rojo”) and “Josh” meaning passion or you can say heat. As it’s an spicy dish😋

Ingredients For making the Lamb Rogan Josh😘

  • 1 Kg mutton/Lamb meat-cut into pieces
  • 5 cups water
  • 2 1/4 tsp salt
  • 1 tbsp ground garlic
  • 1 cup pure ghee
  • 4 Cloves
  • 8 Green cardamoms
  • 5 tsp turmeric powder
  • 2 tbsp onion paste-fried
  • 4 tsp Kashmiri red chilli powder-dissolved in a cup of water
  • 1/2 tsp 1saffron-ground and added to 2 tbsp warm water
  • 1 cup dry cockscomb (mawal) flowers-heated with a cup of water
  • 1/4 tsp black pepper powder
  • 1 tsp fresh green coriander

Method of making the Lamb Rogan Josh😘

  • Boil the meat in the water, remove the scum with a ladle until the water is clear.
  • Add the salt and the garlic. Boil until the meat is half done.
  • Remove from heat and take out the pieces of the meat. Wash them in a pan of cold water. Keep the meat aside. Then strain the water through a fine sieve and collect it in another pan.
  • Return this pan to the heat and bring the water to a boil and add the meat. Meanwhile, heat the ghee in a pan; add the cloves, and saute until they crackle.
  • Remove from heat and sprinkle a tbsp of water and cover.
  • To the boiling water, add the green cardamoms, turmeric powder, clove-flavored ghee and the onion paste. Boil for another 10 minutes.
  • Stir in the red chilli water. Reduce heat and cook covered until the meat is tender.
  • Add the cockscomb flower extract, saffron water and black pepper powder.
  • Mix well and bring rapidly to a boil.
  • Adjust the seasoning and check the consistency, check weather the meat is cooked or not, if not then cooked for another 5 to 10 minutes.
  • Once the lamb is cooked pour the meat on a serving dish, garnished with chopped fresh coriander and accompanied with butter naan or with Kashmiri delicious bread khamiri roti.👍😘
  • As in the original version of this recipe I did not add tomatoes but if you want you can add the paste of tomatoes to get the sourness in the dish. As most of the chefs they are using tomatoes in Europe and United Kingdom . It’s up to you as per your preferences.👍

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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