Rogan Gosh
By: Helen Pitlick
Published: Wednesday, December 2, 2009 - 1:14am

Ingredients




3 tablespoons lemon juice
1 cup plain yogurt
1 teaspoon salt
2 garlic cloves, crushed
1 piece ginger (about 1 inch), finely grated
2 pounds lean lamb fillet, cubed
4 tablespoons vegetable oil
1/2 teaspoon cumin seeds
4 green cardamom pods
1 onion, finely chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon chili powder
1 can (14 oz) chopped tomatoes
2 tablespoons tomato paste
2/3 cup water

Preparation

1 In a large bowl, mix the lemon juice, yogurt, salt, half the crushed garlic, and ginger. Add the lamb, cover, and marinate in the refrigerator overnight. 2 Heat the oil in a karahi, wok, or large pan and fry the cumin seeds for 2 minutes. Add the bay leaves and cardamom pods and fry for 2 more minutes. 3 Add the marinated lamb to the pan and cook for 5 minutes, stirring occasionally to prevent the mixture from sticking to the bottom of the pan and burning. 4 Stir in tomatoes, tomato paste and water. Cover and simmer for 1- 1 1/2 hours.

About


This dish originated in the Kashmir region and traditionally used fatty meat; the fat (rogan) would separate from the meat. "Josh" refers to the recipe's red color. Garnish with toasted cumin seeds and serve over plain boiled rice.