ROGAN JOSH - PERSIAN LAMB STEW

Rogan josh (or roghan josh) is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine and was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. Rogan means "oil" in Persian, while josh means "heat, hot, boiling, or passionate". Rogan josh thus means cooked in oil at intense heat. Another interpretation of the name rogan josh is derived from the word rogan meaning "red color" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat.

Serves 4
2 hours
315 kcal per serving
 
 
Ingredients

• 500 g lamb, cut into cubes
• 2 onions, sliced
• 2 tsp oil
• 2 carrots, sliced
• 1 clove garlic, crushed
• 1 tsp grated fresh ginger
• 1,5 tsp curry
• 1 can chopped tomatoes, about 400 g
• 1,5 cups water
• 1 beef stock cube
• 2 tbsp tomato paste
• Salt and black pepper
• Cilantro, chopped

Method

1. Sauté the onion in the oil until soft in a saucepan over very low heat.
2. Add the carrots, garlic, ginger and curry, then fry for a few minutes while stirring.
3. Add the chopped tomatoes, water, crumbled stock cube and tomato puree.
4. Let it boil, then add the lamb.
5. Add the cilantro, then season with salt and pepper.
6. Lower the heat and let the cook on a low heat until the meat is really tender, about 1,5 hours.
7. Serve with e.g. rice.