Passport & Plate - Lamb Rogan Josh
United States Outlying Islands | Thursday, March 5, 2015 | 4 photos
Ingredients:
2 lb boned leg of lamb, trimmed of excess fat and cut into 1.5" cubes
1 Tbsp ghee or oil
2 onions, chopped finely
1 cup yogurt or sour cream
1 tsp chili powder
1 tsp paprika
1Tbsp ground coriander seed
1 tsp ground cumin
1 tsp ground green cardamom (crush seeds from pods)
2 pods of black cardamom
1 stick of cinnamon
1/2 tsp ground cloves
1 tsp ground turmeric
3 cloves of garlic, minced
1 serrano chili or other hot pepper, minced (optional - de-seeded if you prefer less heat)
1 Tbsp fresh ginger, grated or minced
1 large can of chopped tomatoes, drained. Or 3 large tomatoes diced
8 Tbsp lentils
1/2 cup water
Juice of 1/2 fresh lemon or lime
Fresh cilantro (coriander leaves), chopped.
How to prepare this recipe; Heat the ghee or oil in a large pot or deep sautee pan. Add the onion and cook on medium, stirring occasionally, for about 5 minutes or until soft. Add the yogurt or sour cream, chili powder, coriander, cumin, paprika, cardamom, cloves, turmeric, cinnamon, garlic, ginger and hot pepper (if using). Stir well, then add tomatoes and 2 tsp of salt. Stir. Simmer for 5 minutes. Add the lamb and stir until coated. Cover and cook for 1 hour. Add lentils and water, stir well, cover and cook for another hour (or until lamb is tender and lentils are cooked), stirring occasionally. Remove from heat, squeeze lemon juice over top and stir lightly. Sprinkle with chopped cilantro. Serve with steamed basmati rice and/or naan. Before storing leftovers (if you have any!) remove the black cardamom pods and cinnamon stick.
The story behind this recipe: I chose Lamb Rogan Josh because it reminds me of India; complex, colorful, invigorating. The mix of flavors, smoky, warm, green, spicy, creamy, acidic – seemingly so disparate - come together into a magical symphony on the palate. Just as the combination of religions and cultures, growth and tradition, bright colors and lush greenery, collide and come together into a place of vibrant beauty. Originally brought to Kashmir from Iran (then known as Persia) through the Mughals, the dish has changed greatly over time and varies depending on factors including the region and religion of those cooking it. It is served throughout the country and is popular wherever you find Indian food, but I’d be willing to bet you won’t find it tasting the same in any two places, ever. This recipe is my interpretation of the dish, developed over time by experimenting with various recipes since returning from my first visit to India. I add a little fresh chili for fresh green heat that reminds of Kerala and finish the dish with a squeeze of lemon to brighten everything up.
