Lamb In Fragrant Garlic Cream Sauce Rogan Josh

Ingredients Marinade

1 lb {454 g}

onion, peeled and quartered (about 4 med.)

2 TBL {7.5 g}

finely chopped fresh ginger

2 TBL {2.0 g}

ground coriander

3/4 tsp {3.9 g}

red pepper, to taste

2 1/2 cup {626 g}

plain yogurt

1/2 cup {124 g}

sour cream

1 TBL {18 g}

kosher salt

1/3 cup

ghee (clarified butter)

3 lb {1362 g}

lean boneless lamb, cut into 1 1/2 inch cubes

4 TBL

ghee (or 2 tbl. butter mixed with 2 tbl. vegetable oil)

1 TBL {8.5 g}

minced garlic

1 TBL {6.3 g}

black cumin seeds, crushed or 2 teaspoons ground cumin

2 tsp {4.0 g}

ground cardamom

1 tsp

garam masala (see recipe in my cookbook)

1 cup {238 g}

heavy cream

milk or water, if needed

Directions

Put the ingredients for the marinade except the ghee into a food processor and blend until finely pureed.

Pour the marinade over the lamb, the pour the ghee over it.

Mix thoroughly to coat the lamb pieces, then cover and let the meat marinate at least 1/2 hour at room temperature, or 2 hours in the fridge.

Transfer the meat and the marinade into a large dutch oven.

Bring the contents to a boil over med-low heat, reduce the heat and simmer, covered, until the lamb is very tender (about 2-2 1/2 hours depending on the quality of the meat).

Stir frequently to prevent the sauce’s sticking to the bottom of the pan and burning.

Heat the 4 tbl ghee in a small frying pan on high heat.

When it is very hot, add the garlic, and fry for 15 seconds stirring very rapidly.

Add the cardamom, cumin, and garam masala.

As soon as the spices begin to sizzle and become fragrant (3-5 seconds), turn off the heat and pour the spiced butter and spices over the meat.

Add the cream and stir to combine the ingredients.

Allow the lamb to then rest at room temperature for 2 hours.

When ready to serve, taste for salt, then reheat the meat until piping hot and serve.

Note: sometimes too much moisture evaporates during cooking which causes the ghee to separate from the sauce; If that happens, add a little milk or water, a tbl at a time, until the fat is re-incorporated back into the dish; Don’t degrease since the ghee is a flavoring for the dish.

Note 2- Rogan Josh improves in flavor with keeping, so I usually make it the day or two before I plan to serve it; It will keep in the fridge for 3 days, and freezes well.

Note 3- serve with basmati rice.

Source

Note	2016-02-20 Stabilize yogurt by adding 1.5 t cornstarch/250ml yogurt. Add way more garam masala. Add whole shanks then debone. Cook for 3-6 hours on low.

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