Kashmiri Lamb Curry: Rogan Josh

This is a pretty well known Indian and Pakistani dish from the Kashmir area, a region that is divided between India and Pakistan.* There are many variations for Rogan Josh like: some use lamb, some use goat, some use boneless meat, others leave the meat bone-in, some use fresh garlic, others use powdered garlic, some use fresh ginger, others use powdered ginger, some do not use onion, some use tomato or tomato paste and I'm sure there are many more. In the U.S., and likely many other countries outside of the Indian subcontinent, Indian and Pakistani restaurants will almost certainly include "Rogan Josh" on their menus.  

 

Ingredients (4 to 6 servings):

 

2 pounds lamb (boneless or bone-in pieces)

1 tablespoon salt

1/2 cup plain Indian or Greek yogurt

2 inch cinnamon stick

6 whole cloves

6 cardamon pods (cracked/crushed)

1 cup chopped onion

2 inch piece of fresh ginger, grated

6 garlic cloves, chopped

1 1/2 tablespoons Kashmiri chili powder (or 1/2 tbls cayenne pepper and 1 tbls sweet paprika)

(optional for heat) you can also add 1 or 2 whole red chili peppers (cut a slit in them) or 1 or 2 dried red chilies

(optional) pinch of saffron threads in 1/4 cup warm water

1 heaping teaspoon ground black pepper

1/2 teaspoon ground mace

1/2 teaspoon fennel seeds

2 1/2 cups water (if using saffron in warm water, reduce the water to 2 1/4 cups)

5 tablespoons vegetable oil

(optional) fresh coriander (also known as cilantro) for garnish

skillet or pot with a lid or with foil to cover

 

Put the pieces of lamb into a bowl and sprinkle the salt over them. Add the yogurt and mix by hand to coat the meat well, then cover and refrigerate for 90 minutes. Heat the oil over medium heat in a large skillet or medium pot (you will need a lid or foil), then add the cinnamon stick, whole cloves and crushed cardamom pods. Saute until you smell the spice aroma, then add the onion and saute for 2 minutes before adding the ginger, garlic, ground black pepper, ground mace and fennel seeds, stir and saute for 2 minutes. Add the lamb pieces and saute for 10 to 12 minutes, turning the lamb pieces often to brown them. Add the saffron/water along with the hot chilies (if using) and the chili powder and the water. Cover the pan with a lid or foil and cook over medium low heat until the meat is tender (approx. 1 to 1 1/2 hours). Serve with rice and naan bread.

 

* Pakistan was part of India until independence from British colonial rule legally took place in August 1947. At that time, Pakistan consisted of West Pakistan and East Pakistan, and the two parts were separated by about 1000 miles. In 1971, East Pakistan became the independent nation of Bangladesh, as it still is today. A "relatively" small portion of India remained as a colony of Portugal at the time of Indian/Pakistani independence. This "Portuguese India" region was generally called "Goa," although it included some territory besides Goa. This region remained under Portuguese control until late 1961, but the official declaration of this didn't come from Portugal until 1974! 

 

 

WORD HISTORY:

Amateur-This word is related to "amiable" and "enemy," Latin-derived words borrowed by English from French, and to "amicable," also a Latin-derived word, but borrowed directly from Latin, and to "amigo" another Latin-derived word borrowed from Spanish. "Amateur" has an uncertain origin, but it goes back to Latin "amare," which meant "to love, to like, to be fond of." This produced the Latin noun "amator," which meant "lover, friend, devoted admirer," which passed to Old French as "amateur" (also as "ameor," a form that died out in the 1500s), which meant "a lover," but also simply "a lover of something," then with the notion of "strong admiration for." English borrowed the word circa 1780 and the meaning developed as "one with a strong attachment to some pursuit, but not done for a living." Often contrasted with "professional;" that is, "one with a strong attachment to some pursuit, done with the purpose of earning money and/or other benefit." The notion of an "amateur" not pursuing money or gain has left the word open for the secondary rather derogatory meaning, "someone untrained or unqualified to perform a particular job," and the somewhat less harsh, "someone not showing an intense enough interest in some study or pursuit to earn money in that field."