Kashmiri Lamb Rogan Josh. Adapted from Madhur Jaffrey’s Indian Cooking. 900g lamb knuckles (the original recipe uses boned lamb shoulder or leg cut into cubes) 5cm fresh ginger, peeled and chopped 8 cloves garlic, peeled 2 medium onions, peeled and finely chopped 150ml vegetable oil. Lamb Rogan Josh is an old family favourite of ours and for the longest time the version in Madhur Jaffrey’s Indian Cookery was our go-to dish for an easy Saturday night. The dish originates from Kashmir and can be made using beef or lamb. In researching this version, we saw a suggestion that the meat could be substituted for cauliflower.
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Our version of Rogan Josh is adapted from Madhur Jaffrey’s Indian Cooking. That book is long out of print, alas (it was originally written to accompany a BBC program of the same name). Prep time for this dish (including browning the meat) is about 30 minutes. Cooking time is roughly an hour. If you wish, you can prepare this dish a day ahead.. Put the ginger, garlic and 4 tablespoons of water into the container of an electric blender. Blend well into a smooth paste. Heat oil in a wide, heavy pot over a medium-high flame. Brown meat cubes in several batches and set aside in a bowl. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil.
