morsels45

morsels45 said

Rogan josh

Kashmiri chilli for colour, not heat, and lamb that falls apart.

Rogan josh
Photo: Spice Eats, CC BY 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make rogan josh

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Kashmiri, for colour not heat

120 minutes · serves 4 · Medium

What you need

  • 800g lamb shoulder, cubed
  • 200g yoghurt
  • 3 tbsp Kashmiri chilli powder
  • 1 tsp fennel seed, ground
  • 1 tsp dried ginger
  • 4 green cardamom, 2 black cardamom, 1 cinnamon stick
  • 4 cloves
  • 3 tbsp oil or ghee
  • 1 onion

What you do

  1. 1Whole spices into hot oil first until they crackle and the cinnamon uncurls.
  2. 2Brown the lamb hard in batches. Crowding steams it and you never get the colour back.
  3. 3Kashmiri chilli in off the heat — it is for the deep red, not for heat, and it burns in a second on a hot pan.
  4. 4Yoghurt in a spoonful at a time, stirring hard between each. Add it all at once and it splits.
  5. 5Lid on, lowest heat, 90 minutes, until the oil comes back to the surface. Rice, not bread.

Pressure cooker

55 minutes · serves 4 · Easy

What you need

  • 800g lamb
  • Yoghurt
  • Kashmiri chilli
  • Whole spices
  • Onion
  • Oil

What you do

  1. 1Brown and spice on sauté as above.
  2. 2High pressure 35 minutes, natural release.
  3. 3Reduce uncovered 10 minutes if it is loose.