Lamb Rogan Josh
|Lamb casserole||2 Pound, sliced into cubes|
|Garlic||6 Clove (30 gm)|
|Chopped ginger||1⁄2 Tablespoon|
|Chili powder||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cumin||2 Teaspoon|
|Ground coriander||2 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Club soda/Beer||1⁄4 Cup (4 tbs)|
1 Soak the lamb in half of your soda or beer. You can use leftovers found in your refrigerator. This would help tenderize the lamb faster as it soaks.
2 Using a food processor, blend together garlic, onion, tomatoes, and ginger until it becomes slightly pureed. You can vary the texture of the puree depending on your preference. Mix in all the berbs and spices to the puree.
3 Remove the lamb pieces from the soda or beer soak.
4 Heat the oil in a pot or casserole. Add in the pieces of lamb and wait for it to brown. This would usually take five minutes to cook the lamb cuts.
5 Pour in the puree and allow the dish to simmer for five more minutes. Add in the remaining soda or beer and bring to a boil. Add more chili to achieve the spicy flavor that you want.
6 Cover the casserole and simmer in low fire for forty five minutes. This will help thicken the sauce and cook the lamb thoroughly.
7 Transfer the lamb on a dish or serving platter.
The modern variations of Rogan Josh also include more tomato puree, sauce, or paste to add in more flavor to the meal. Some also choose to simply chop all the ingredients rather than having it pureed to keep the sauce filled with chucky pieces. Adding ¼ cup of almonds or bread crumbs to the sauce will also help make the sauce thicken faster.