Easter is lamb time and in India it is most common to eat goat. Rogan Josh is a classic dish from the state of Kashmir, which is described as India's answer to Switzerland. Here you will find beautiful lakes, surrounded by snow-capped mountains. People also live on houseboats.
Photo: Josefin Linder
Rogan Josh is completely different from the lamb stews of Punjab where onions, tomatoes and garlic are the central flavors. This dish is very simple, but very well-liked because the meat flavor is so prominent. The chili used in this dish is normally very red in color, but not that hot. In Kashmir, a good pinch of saffron is used in the stew, but it is not that popular in my house so I dropped it.
It can be served with basmati rice, naan or fresh roti . I've never served it with oven-roasted potatoes, I'm actually wondering if it would work, why don't you try it?
ROGAN JOSH
2 tablespoons ghee
½ tsp. black cumin
5 cm cinnamon stick
6 cloves
6 peppercorns
2 black cardamom pods
500 gr lamb meat with bones
1 teaspoon salt
1 tsp chili powder
1 teaspoon fennel seeds
1 ½ tsp ground coriander seeds
1 ½ tsp ginger powder
1 dl kefir
4 dl water
1 ½ tsp saffron
Procedure:
- Open the cardamom pods (none of the whole spices should be crushed). Fry the cardamom pods, cinnamon stick, cloves, peppercorns and cardamom pods for about 30 seconds in ghee (if you don't have ghee, you can use 3 tablespoons of oil).
2. Add lamb in 3×3 cm cubes and let it simmer with the spices for 15 minutes, add 2 dl water and continue cooking for 10 minutes until some oil floats to the surface.
3. Add the spices and kefir, mix well and add 2 dl water. Cook until the meat is tender.
HAPPY EASTER :)