Rogan Josh

Rogan Josh

When I woke up this morning, I hadn’t really planned much of an evening. By the time work was over, I knew it was time for something special. I stopped by Martin’s and picked up some of the ingredients I would need: Cilantro, Ginger, Yogurt, and a good sized leg of Lamb. Rogan Josh is an Indian dish that is basically a really good lamb curry. It really is the epitome of comfort food for me. The only thing that could have made it better would have been hot Naan. For those who are interested, I will describe the process of making it.

Still here? Great. Here’s how to do it.

I took about a finger-sized piece of ginger, peeled it, and ran it through my garlic press into a bowl. Then I took 5 large cloves of garlic and put them through the press into the same bowl. Set that bowl aside.

I washed the leg of lamb and trimmed off the fat. One side was basically a layer of fat that you could almost just peel right off. If you’ve worked with lamb, you know the consistency and texture of the meat. It just pulls apart from fat and bone with not much effort like it hasn’t had time to set together. Well, yeah it hasn’t had time. It’s lamb. Anyway, once you’ve trimmed the meat and boned it, chop it into small chunks and set aside.

Chop 2 onions and heat a large pot on high with a few TB of vegetable oil. Once it’s nice and hot, add all the onions and keep stirring for a few minutes until they lightly brown and soften. Throw in the garlic and ginger. Keep stirring. Now it’s time to add the spice. I hope you’ve read this over once and didn’t just start cooking from sentence one because at this point you would be screwed. I added 1 TB of Garam Masala and 2 TB of Penzey’s Rogan Josh spice. If you don’t have the specific Rogan Josh spice, make your own by putting in 2 tsp. of coriander, 2 tsp. of cumin, 1 tsp. of turmeric, and 1 tsp. of red chili powder. Garam Masala, well, you just have to have that. I don’t know how to make that stuff. Seriously, go buy some. emot-hurr!

Throw in 2 tsp. of salt while you are it too.

Once it’s smelling good, toss in the lamb and keep stirring till it gets some good browning in. Now toss in a large can of diced tomatoes (28 oz. or so) with all of it’s liquid. Don’t drain it! Stir that up and then add a large dollop of plain yogurt, maybe a cup and a half or so. Stir, stir, stir until you get it up to a boil. Turn the heat down until it is at a simmer. It has to cook about an hour and a half, but you only have to stir it every half hour or so. After you stir it at the hour mark, this would be a good time to make a lot of rice, basmati if you have it.

At the end throw in a bunch of chopped cilantro, about a fistful and mix that in. You should end up with a pot that looks a lot like the above image. I hope you enjoy!

If you want a more definitive recipe, that measures stuff, etc. I would recommend this excellent guide.

7 thoughts on “Rogan Josh

  1. Yeah, I snapped the picture after I had already ate my fill so it wasn’t going to be pretty. Your pot should look like that though if you do it right. I think it got my delicious point across!

  2. Looks amazing – might just have to try it sometime… We need to plan our Thanksgiving meat choice since you’ll be confined to a house of vegetable lovers while you’re in town.

  3. I may cook a turket this year. It will really depend on how ambitious I feel once we get down there. Of course, I am typing this while I am eating some of my Rogan Josh for lunch, so any meat cravings I might have in the future are considerably muted in the delicious present!

  4. Um . . . 21st Century Renaissance Man here. Point of personal privilege, if you don’t mind: This is indeed a “house of vegetable lovers,” but I feel compelled to point out that no one is “confined” here (except possibly Caleb during periods when he is grounded). As far as carnivorous culination is concerned, our otherwise virginal oven is usually offered up in sacrifice to those who feel the need to indulge other appetites on legal holidays.

    As for Katie’s contribution to this thread, this must be Dolly Lamb uttering her true horror at the thought of her fellow woolly grazers being, well, “roganized.” I can only imagine her feelings at having to read passages like, “If you’ve worked with lamb, you know the consistency and texture of the meat.” It’s OK, Dolly, we’ll let him have his way with a turkey, but you have my solemn promise that no lambs will be harmed on Silver Lane.

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