Lamb in Fragrant Garlic Cream Sauce (Rogan Josh)
Total Time: 6 hours
Prep Time: 3 hours
Cook Time: 3 hours
Servings: 8
Calories: 423.9 per serving
Rating: 5 stars based on 1 review
Description:
Indulge in the exotic flavors of Indian cuisine with this tantalizing Lamb in Fragrant Garlic Cream Sauce, also known as Rogan Josh. Inspired by Julie Sahni’s “Classic Indian Cooking,” this dish embodies the essence of authentic Indian flavors. While the recipe may seem time-consuming, the end result is an explosion of taste that makes every minute worth it. Pair it with aromatic basmati rice and sautรฉed spinach for a complete Indian dining experience.
Ingredients:
- 1 onion
- 2 inches of fresh ginger
- 2 teaspoons ground coriander
- 3/4 cup plain yogurt
- 2 1/2 cups sour cream
- 1/2 teaspoon kosher salt
- 1 tablespoon ghee (clarified butter)
- 1 pound lean boneless lamb, cut into pieces
- 1/3 cup ghee (for frying)
- 3 cloves garlic
- 4 teaspoons ground cumin
- 1 teaspoon ground cardamom
- 1 tablespoon garam masala
- 2 cups heavy cream
- 1 cup milk
- Water (as needed)
Instructions:
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Begin by preparing the marinade. In a food processor, combine the onion, fresh ginger, ground coriander, plain yogurt, sour cream, and kosher salt. Blend until you achieve a smooth, fine puree.
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Place the lamb pieces in a large bowl and pour the marinade over them. Add 1 tablespoon of ghee to the mixture and thoroughly coat the lamb pieces. Cover the bowl and allow the lamb to marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
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Once marinated, transfer the lamb and marinade into a large Dutch oven. Bring the mixture to a boil over medium-low heat, then reduce the heat to a simmer. Cover the Dutch oven and let the lamb cook until it becomes tender, which typically takes about 2 to 2 1/2 hours, depending on the quality of the meat. Stir the mixture frequently to prevent the sauce from sticking to the bottom of the pan and burning.
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In a separate small frying pan, heat 4 tablespoons of ghee over high heat. When the ghee is hot, add the minced garlic and fry it for about 15 seconds, stirring rapidly to prevent burning. Quickly add the ground cardamom, ground cumin, and garam masala to the pan. Allow the spices to sizzle and become fragrant for about 3 to 5 seconds, then turn off the heat.
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Pour the spiced butter and spices over the cooked lamb in the Dutch oven. Add the heavy cream and stir to combine all the ingredients thoroughly.
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Allow the lamb to rest at room temperature for about 2 hours to allow the flavors to meld.
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When ready to serve, taste the dish for salt and adjust if necessary. Reheat the lamb until it is piping hot, then serve it alongside fragrant basmati rice.
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If the sauce separates due to excess moisture evaporating during cooking, simply add a little milk or water, one tablespoon at a time, until the fat is reincorporated into the dish. Do not degrease the sauce, as the ghee adds flavor to the dish.
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For optimal flavor, consider making the Rogan Josh a day or two in advance, as it improves with keeping. It can be stored in the refrigerator for up to 3 days and freezes well.
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Serve this delectable Lamb in Fragrant Garlic Cream Sauce with basmati rice and enjoy a taste of India in every bite!
Indulge in the rich flavors of this classic Indian dish, and savor the aromatic spices and creamy texture of the sauce. With its tender pieces of lamb marinated in a fragrant garlic cream sauce, Rogan Josh is sure to become a favorite in your culinary repertoire. Whether enjoyed as a comforting weeknight meal or served at a special gathering, this dish is a true celebration of Indian cuisine.
