Traditionally a Mughal dish, Rogan Josh originated in the Kashmir and derived its red coloring from Kashmiri red peppers. In this version I use paprika and fresh tomatoes for the red coloring and heat. This curry goes amazingly served over long grain basmati rice with a side of raita.
This is a slight variation of traditional Rogan Josh; the only difference is that I add fried sweet potatoes into the curry at the end to give the dish a little sweetness and add a different texture. If you want to stick to a by the book Rogan Josh, just skip the steps the sweet potatoes.
Makes About 6 – 8 Servings
2 Pounds Leg of Lamb, Cubed into One Inch Pieces and Trimmed of Fat
6 Teaspoons Freshly Ground Coriander Seed
1 Teaspoon Freshly Ground Cumin Seed
½ Teaspoon Cayenne Pepper
½ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Turmeric
½ Cup Plain Low Fat Greek Yogurt or Regular Yogurt, Drained
¼ Cup Vegetable Oil
2 Cups Thinly Sliced Onions
2 Teaspoons Garlic, Minced
2 Teaspoons Ginger, Minced
2 Cups Fresh Tomatoes, Chopped and Drained
2 Teaspoons Sea Salt
1 Tablespoon Poppy Seeds, Finely Ground with a Mortar and Pestle
1 Teaspoon Paprika
1/8 Teaspoon Freshly Ground Cinnamon
1/8 Teaspoon Freshly Ground Cloves
1/8 Teaspoon Finely Grated Nutmeg
1/8 Teaspoon Mace
½ Cup Water
2 Tablespoons Vegetable Oil
2 Medium Sweet Potatoes or Yams, Peeled and Cut into One Inch Pieces
¼ Teaspoon Freshly Squeezed Lemon Juice
- In a large bowl, combine:
- 2 Pounds leg of lamb, cubed into one inch pieces and trimmed of fat
- 6 Teaspoons freshly ground coriander seed
- 1 Teaspoon freshly ground cumin seed
- ½ Teaspoon cayenne pepper
- ½ Teaspoon freshly ground black pepper
- ¼ Teaspoon turmeric
- ½ Cup plain, low fat Greek yogurt or regular yogurt drained through a cheese cloth
- Allow the meat to marinate in the spices and yogurt for at least one hour
- In a large dutch oven or another large heavy pot heat the ¼ cup of vegetable oil over medium – high heat
- Once the oil is hot add the 2 cups of thinly sliced onions and cook, stirring frequently, until the edges of the onions are a nice medium brown, about 4 – 5 minutes
- Once the onions have browned, add:
- 2 Teaspoons garlic, minced
- 2 Teaspoons ginger minced
- Cook the onions, garlic, and ginger for 2 additional minutes, stirring frequently and then add:
- 2 Cups fresh tomatoes, chopped and drained
- 2 Teaspoons sea salt
- Continue to cook the mixture over medium – high heat until the tomatoes pieces soften and begin to break apart
- Add the 2 pounds of marinated lamb and continue to cook over medium – high heat until there are no longer any traces of the yogurt and the lamb is no longer pink, about 2 – 3 minutes and then add:
- 1 Tablespoon poppy seeds, finely ground with a mortar and pestle
- 1 Teaspoon paprika
- 1/8 Teaspoon freshly ground cinnamon
- 1/8 Teaspoon freshly ground cloves
- 1/8 Teaspoon finely grated nutmeg
- 1/8 Teaspoon mace
- ½ Cup water
- Stir the mixture until all of the ingredients are combined, turn the heat to high, and bring the mixture to a boil
- Once the mixture has begun to boil, reduce the heat to low, cover the dutch oven or pot and simmer for 45 minutes, stirring once or twice
- When the lamb mixture is about half way done simmering, in a separate non-stick frying pan heat the 2 tablespoons of vegetable oil over medium – high heat
- Once the vegetable oil is hot, add the 2 prepared sweet potatoes and cook, turning about every 5 minutes, until the sweet potatoes are lightly browned, crusty on all sides, and cooked through, about 20 minutes
- After the lamb has finished simmering for the complete 45 minutes, uncover the lamb, increase the heat to medium, add the cooked sweet potatoes, and continue to cook for another 10 minutes or until the sauce thickens and the potatoes are coated in the sauce
- Add the lemon juice, cook for one additional minute, serve and enjoy!
