Kashmiri Rojan Josh
Kashmiri Rojan Josh is a beautifully spiced, hearty lamb curry that captures the essence of traditional Kashmiri flavors. The dish begins with lamb simmered in a rich blend of whole and ground spices, including black and green cardamom, cinnamon, cloves, and fennel seeds. The unique combination of these warming spices infuses the meat with a depth of flavor that is both fragrant and slightly earthy. The addition of fresh ginger, garlic, and onions further enhances the aromatic profile, creating a flavorful base for the curry.The lamb is slowly cooked with a tomato and yogurt mixture, which creates a velvety sauce that clings to each tender piece of meat. This dish is simmered to perfection, allowing the spices to meld and develop a rich, layered taste. Fresh cilantro is stirred in just before serving, adding a touch of brightness to balance the deep, savory flavors.
Equipment
- Large Pan or Dutch Oven: Used for frying the spices and cooking the lamb to achieve that perfect golden brown and rich sauce.
- food processor To blend garlic, ginger, and tomatoes into a smooth paste, which creates a flavorful base for the curry.
- Slotted Spoon: Ideal for fishing out whole spices or for removing the spice pouch if you prefer not to leave them in the dish.
- Lid: Helps to trap heat while the curry simmers, ensuring the lamb becomes tender and the sauce thickens.
Ingredients
- 1 leg of a lamb or mutton bone intact, cut into pieces
- 5 tbsps vegetable oil
- 7 black peppercorns left whole
- 3 black cardamom pods left whole
- 5 green cardamom pods left whole
- 4 whole cloves
- 1 cinnamon stick
- 1 mace
- 1 onion finely chopped
- 6 garlic cloves peeled, left whole
- 1 thumb fresh ginger about ¾-inch, peeled and cut in half
- water as needed
- 2 tsps ground coriander
- 2 tsps ground cumin
- ½ tsp red chile powder
- 2 tsps ground fennel seeds
- 1½ tsps garam masala
- 2 tomatoes blended to pulp in a food processor
- 3 tbsps plain yogurt
- kosher salt
- boiling water as needed
- a handful of chopped fresh cilantro leaves and stems
Instructions
- Heat the oil in a large pan over medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace; fry for 1 to 2 minutes, or until the spices are sizzling and fragrant.
- Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over.
- Meanwhile, in a food processor, blend the garlic cloves and ginger with 1 tbsp water to fine paste. Add the garlic and ginger mixture to the lamb mixture, stir to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.
- Stir in the ground coriander, cumin, red chile powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt to taste. Cover the pan with a lid, then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.
- Add 2 to 3 tablespoons of boiling water to the sauce, stir well, and simmer further for 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of the liquid has reduced and the sauce has thickened.
- Add enough boiling water to almost cover the lamb and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through.
- Stir in the chopped fresh cilantro before serving.
Notes
If you’re worried about biting on the whole spices, you can leave them out of this dish. Fry the spices first, and then fish them out with a slotted spoon, tie them in a muslin pouch and add back to the simmering curry. The spice pouch will continue adding flavor. Do try the dish and add extra garam masala powder at the end if you feel it needs it.
Usage Tips:
- If you don’t enjoy biting into whole spices, use a muslin pouch to contain the whole spices and remove them easily.
- You can adjust the spice level by increasing or decreasing the amount of red chile powder, depending on your heat preference.
Storage:
- Leftover Rojan Josh can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water if needed to loosen the sauce.
Customizations:
- Add a touch of cream or coconut milk at the end for a richer, smoother texture.
- For added depth of flavor, marinate the lamb in yogurt and spices for a few hours before cooking.
Make-Ahead Tips:
- The curry can be made ahead of time and allowed to sit for a few hours or overnight to allow the flavors to develop even further. Simply reheat before serving.
Nutrition
Calories: 143kcalCarbohydrates: 8gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 1mgSodium: 11mgPotassium: 208mgFiber: 2gSugar: 2gVitamin A: 364IUVitamin C: 9mgCalcium: 55mgIron: 1mg
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