Lamb Rogan Josh - Indian Kashmiri Mutton(Lamb) Curry
Sharing, one of the famous Indian Lamb Curry with two easy cooking methods.
Boneless Lamb slow cooked with yogurt and traditional Indian warm spices. This lamb curry is popular by name of Mutton (lamb or goat meat) Rogan Josh, from Jammu and Kashmir region of India. Today, I'm sharing with you my take on Lamb Rogan Josh, cooked in slow cooker for an easy Indian Lamb Dinner at home! (Also including Pressure Cooker cooking instructions.)
Vishal is one lamb-fanatic in my home. Any day, he will love the dinner even MORE (with extra demand for Naan bread), if lamb curry is on the menu. If curry happens to be Lamb Rogan Josh? then I know I will have zero leftovers the next day.
You know, these days I'm on mission to convert all of my favorite Dinner Curries to slow cooker recipes. Like Slow Cooker Butter Chicken which I shared last week. Most meat curries are cooked for sometime to develop depth of flavor. Hence, slow cooker fits right in the recipe. However, In India homes, pressure cooker is used to ready every curry under 1 hour. Hence, I have included both cooking methods, in instructions, for you.
Specially lamb is tough meat that needs slow cooking or pressure cooking, depending upon time availability. What I like about slow cooking is - lamb comes out so tender that it almost melts in mouth.
As spicy as this looks, Lamb Rogan Josh is actually not very hot spicy and is perfect suitable for Western taste palate. In other words, this curry has lush red color due to use of Degi Mirch or Kashmiri Mirch (without seeds) which gives it a signature red (Rogan) color. However, the flavor is mild with beautiful aroma of spices rather than heat of chilies.
The key to making an authentic Rogan Josh is in blend of whole spices, that's what give this curry it's unique taste. Rest of ingredients are pretty basic to any classic North Indian curry. Also, when I'm out of or not in mood to use whole spices (mostly former than later), I use Garam Masala instead of whole spices listed in ingredients below. Garam Masala will not replace all flavors that Whole Spices add to this curry, but it certainly gets very close. Always better than never trying lamb rogan josh for not having all spices. Isn't it?
While cooking in slow cooker, it is very important that you don't add a lot of liquid in this curry. Slow cooker really don't need a lot of liquid for cooking. In fact, if you add a lot of liquid, curry will end-up with a very soupy gravy. On the other hand, in pressure cooker, some extra liquid is totally okay. You will always have option to crank-up heat after opening cooker and simmering-away extra liquid, if any.
On the other hand, if you think curry is too thick or too intense at the end of either cooking method, feel free to add some extra water to thin the gravy. Just remember to taste and adjust seasonings at the end. Oh – and one other thing, don't forget to cut potatoes a little thicker when using in slow cooker, otherwise these just melt away while the lamb cooks. By the time lamb finish cooking, potatoes will be very soft. If cut right size (big pieces) these will still have some texture.
Today, I have given you one more reason to use your slow cooker! Grab some lamb and spices and put your slow cooker to work coming weekend. Enjoy!
Serve traditional Homemade Bread on the side:
Lamb Rogan Josh - Indian Kashmiri Mutton(Lamb) Curryreviews) (7
- Lamb Rogan Josh
- 1.5 lbs Lamb (boneless lamb, cubed)
- 2 Potatoes (medium potato, cut in 1-1.5" cubes)
- 1 tsp Salt (adjust per taste)
- 1/2 Cup Yogurt
- 2 tsp Degi Mirch (or 1/2 tsp cayenne + 1 tsp paprika, mixed with 2 tbsp water)
- 1/2 Cup Red Onion (or shallot, very small chopped or grated)
- 3 tbsp Canola Oil
- 1.5 tbsp Ginger Garlic Paste (4 garlic cloves + 1 inch ginger, grated)
- 1/4 tsp Turmeric (powder)
- 1 tsp Coriander Powder
- Whole Spice Blend (or use 1.5 tsp Garam Masala)
- 2 Cloves
- 2 Bay Leaf
- 6 Cardamom (2 whole black and 4 green cardamoms )
- 1 tsp Fennel Seeds
- 1 Whole Dry Red Pepper (red chili,(sabut lal mirch))
- 1 Mace (Javitri) (1 blade)
1. Heat oil in a wide heavy bottom skillet. Add chopped onion and saute until brown (8-10 minutes).2. While onions are cooking, gather all dried whole spices and mix paprika + cayenne (or degi mirch if using) in water to make chili paste.
3. Once onion are brown, add whole spices (or garam masala if using), ginger-garlic paste, chili pasta, coriander powder, turmeric powder and saute for 1 minute.4. Now, add lamb, then saute for 2 more minute or until pink color of lamb is gone.
5. Lower the heat, add (room temperature) yogurt in 3 batches and mix well after each addition to avoid curdling. Remove from heat.6. Slow Cooker Method: Transfer lamb and spice mixture to slow cooker with diced potato, 1 to **1.5 cups water, and salt. Cover the lid and cook on slow for 5 hrs or until lamb is tender. Additional Notes: Note: It will take longer to cook larger lamb pieces. Also, Lamb cubes should be almost merged in water for proper cooking.
7. Pressure Cooker Method: Transfer lamb and spice mixture to pressure cooker with diced potato, 1 to **1.5 cups water, and salt. Close the lid and pressure cook for 15 minutes or until lamb is tender to your liking.8. Add fresh chopped cilantro leaves into cooked lamb. Fish out whole spices if still intact. Serve with rice or traditional Indian Naan bread.
Savita's Notes:**Amount of water depends on kind of lamb and pressure cooker. If lamb take longer to cook or your pressure cooker needs long time than use suggested amount of water. Or As a rule of thumb, eye ball it so that lamb meat is covered in water. Reduce gravy on high heat after cooking.
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