Recipe- Indian Style Rogan Josh

The lovely color of rogan josh (sometimes spelled roghan josh or roghan ghosht) comes from the Kashmiri dry red chilies used to prepare it. When you read the recipe, it may seem like you will end up with a fiery dish, but do not fear—the chilies add fantastic flavor to the Indian curry without making it too spicy.

Whole spices along with ground and fresh spices are what add layer upon layer of flavor to this Indian curry. Marinating the lamb in yogurt helps to tenderize the meat, and a touch of cream at the end gives the dish a little richness.

Ingredients

2 to 2 1/2 pounds lamb (cubed)
1/2 cup plain yogurt
4 tablespoons vegetable oil (or canola or sunflower cooking oil)
1 (2-inch) stick cinnamon
5 to 6 cardamom pods
8 to 10 whole cloves
2 bay leaves
1 teaspoon peppercorns
2 medium onions (finely chopped)
2 tablespoons ginger paste
1 tablespoon garlic paste
3 to 4 Kashmiri dry red chilies (coarsely ground)
2 teaspoon garam masala
2 teaspoons coriander powder
1 teaspoon cumin powder
1/4 teaspoon turmeric powder
2 cups beef stock (or lamb stock)
1 cup water
Kosher salt (to taste)
5 teaspoons light cream (or half-and-half)
Garnish: fresh coriander leaves (cilantro)

Method

* Gather the ingredients.

* In a bowl, mix the lamb and yogurt and set aside. This will tenderize the lamb.

* Heat the oil over medium heat in a deep pan and add the cinnamon, cardamom, cloves, bay leaves, and peppercorns. Fry till they turn slightly darker in color.

* Add the onions and fry until they turn lightly golden.

* Add the ginger and garlic paste and fry for a minute.

* Add the chilies, garam masala, coriander, cumin, and turmeric and fry until the oil separates from the masala.

* Add the meat and yogurt mix to the masala and fry well.

* Add the beef stock, water, and salt, to taste.

* Simmer until the gravy is reduced. Stir often. The gravy should be thick when done.

* Whisk the cream until smooth. Stir it into the curry.

* Garnish with coriander leaves and serve.