Rogan Josh (Lamb in fragrant garlic cream sauce) |
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For Marinade
4 medium sized onions (about 1 pound) peeled and quartered 2 T finely chopped fresh ginger root 2 T ground coriander 3/4 t red pepper or to taste 2 1/2 cups plain yogurt 1/2 cup sour cream 1 T Kosher salt (no flavor will be really lost if you don't use this) 1/3 cup melted ghee or 1/2 cup (one stick) of melted sweet butter 3 pounds lean boneless lamb (preferably from the leg) cut into 1 to 1 1/2 inch cubes 4 T ghee (or 2T sweet butter mixed with 2T lite veggie oil) 1 T minced garlic (I use more ginger) 1 T black cumin seeds crushed, or 2 t ground cumin 2 t ground cardamon 1 t Mughal garam masala 1 cup heavy cream |
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Serves 8
Put all ingredients for marinade in blender, except ghee and run until
finely pureed. You can use a food processor too. Place lamb in large bowl and pour marinade and ghee over it. Mix thoroughly to coat meat. Cover and let meat marinate for at least 1/2 hour at room temp or 2 hours in the fridge. Let come to room temperature before cooking. Transfer meat and marinade to heavy bottomed pot. Place over medium low heat and gently bring to boil. Reduce heat and simmer, covered, until lamb is very tender (about 2 to 2 1/2 hours). Stir frequently to prevent it from burning on the bottom. Heat the 4 T ghee in small fry pan over high. When hot, add garlic and stir rapidly for 15 seconds. Add cumin, cardamon, and Mughal garam masala. As soon as spices bigin to sizzle and release their fragrance (3-5 seconds), turn off heat, pour the perfumed butter into the meat. Add cream and stir to distribute ingredients. Let sit at room temperature for 2 hours. When ready to serve check for salt, the reheat meat until piping hot. Sometimes too much moisture can evaporate and cause the ghee to separate from the sauce. If that happened add a little milk or water, one T at a time until fat is incoporated back into the sauce. Serve it with basmati rice. Mughal Garam Masala Makes 3/4 cup 1/2 cup (about 60) black or 1/3 cup (about 200) green cardamon pods 2 cinnamon sticks, 3 inches long 1 T whole cloves 1 T black peppercorns 1 1/2 t grated nutmeg (optional) Remove seed from cardamon pods, break up cinnamon sticks and grind all together in a spice grinder (You'll probably have to do it in batches if you use a little coffee grinder. Note: recipe may be cut in half. |
| from rec.food.cooking - recipe by Julie Sahini |