Intro: Simple Rogan Josh
This delicious dish is based on lamb and is traditionally a fairly mild yogurt based sauce. However, by adding enough indian green chiles, it can be made as spicy as desired.
This particular recipe was gifted to me by the owner of an indian grocery store in Boulder, CO. There's only one, so go there to reward him!
The photo has two of his homeade samosas, basmati rice with cardamom, two cashes rolls, and the rogan josh made from roast lamb.
Step 1: Roast a Boneless Leg of Lamb
First, roast a leg of lamb with indian seasonings. You want to do this by first cooking at high temperature (500F) to make the fat crispy, and then lower the temperature to 200F for about an hour to bring up the internal temperature.
Seasoning is done by unwrapping the leg, and spreading the Rogan Josh spice paste, garlic and ginger paste, and olive oil in the inside of the leg. Next, the leg is folded back together, laid on the pan fat up, and coated with a bit more olive oil and Rogan Josh spice paste. Cut the fat at even intervals.
When the lamb is cooked throughout, remove and let stand for 20 minutes. Cut up into bite sized cubes.
Step 2: Saute' Onions, Peppers, and Spices to a Light Brown.
Take a handful of red onions (frozen works well and are pre-peeled), a handful of hot chiles (to taste), and chop up into a paste. The amount should be about 1/4 of a large yellow onion in volume per pound of lamb. In my case, the leg was 2.5 pounds, so I used about 6-7 of the tiny red onions along with a dozen hot chiles.
Saute' the paste in about 1tbsp of ghee per pound of meat (I used about 2.5 tbsp), and after the onions are brown (don't saute' too long), add about another 2-3 tbsp of ginger/garlic paste per pound of meat (I used a lot for mine). Let that cook a bit to bring out the garlic and ginger flavors, and then add about 1/2 tbsp of the Rogan Josh paste per pound of meat. I used about double that because I like mine spicier.
Step 3: Add Lamb and Yogurt, Simmer Down.
After the spices are prepared, add the lamb pieces and coat evenly. Simmer for a short time to allow the flavor to soak into the lamb. Add about a half cup or so of yogurt per pound of meat, until you reach the desired consistency. Initially the mixture will appear slightly separated and a pale brown color. Continue simmering to boil off excess moisture. This will leave the lamb extremely tender and flavorful, and will make a sauce of rich milkfats and indian spices. This might take anywhere from 20 minutes to an hour depending on how much yogurt you add.
At this point, the Rogan Josh is ready to eat. Best served with basmati rice (usually prepared with cardamom), naan, samosa, poori, and indian sweet for dessert. Mango lassi is also highly recommended and simple to prepare.