Lamb Rogan Jos
About This Course
Lamb Rogan Josh is a celebrated Kashmiri curry that marries succulent lamb pieces with a deeply aromatic blend of spices, yogurt, and ghee. Originating from Persian influences in India’s northernmost region, this dish is characterized by its vibrant red hue, derived from Kashmiri chili powder and paprika, and its velvety, slightly tangy sauce. In this course, you will explore how to source and prepare the ideal cut of lamb, build the complex spice base (masala), and master slow-simmering techniques to achieve tender meat that falls apart on the fork. By understanding each layer of flavor—from toasting whole spices to balancing yogurt acidity—you’ll be equipped to recreate an authentic Lamb Rogan Josh worthy of any restaurant kitchen.
Learning Objectives
Outcome Description
Spice Selection & Preparation Identify and roast whole spices (cinnamon, cardamom, cloves) to form the foundation of the masala.
Yogurt Marinade Techniques Use yogurt and acid (lime or lemon) to tenderize lamb while preserving a creamy texture.
Building the Masala Layer ground spices (Kashmiri chili powder, coriander, cumin) for a balanced, vibrant curry base.
Browning & Layering Flavors Sear lamb to lock in juices, then deglaze with aromatics (onion, ginger, garlic) for depth.
Slow Simmering & Consistency Regulate heat and timing to allow lamb to become fork-tender without curdling the yogurt.
Finishing Touches Garnish with fresh cilantro, julienned ginger, and a drizzle of ghee for aroma and shine.
Material Includes
- Spice Chart PDF
- Lists whole and ground spices used in Rogan Josh (with quantities for 6 servings).
- Describes aroma profiles of each spice (e.g., cinnamon’s warmth, Kashmiri chili’s mild heat).
- Ingredient Glossary
- Ingredient Substitution Options Notes
- Lamb Shoulder (cubed) Beef chuck or goat (for variation) Aim for 1¼–1½″ cubes for even cooking.
- Kashmiri Chili Powder Paprika + a pinch of cayenne (if unavailable) Provides red color without excessive heat.
- Yogurt (whole-milk) Coconut yogurt (for dairy-free version) Ensure plain, unsweetened; whisk until smooth.
- Ghee (clarified butter) Vegetable oil or unsalted butter Ghee adds nutty aroma; maintain medium-high heat.
- Ginger & Garlic Paste Freshly grated ginger and minced garlic Prepare equal parts ginger and garlic for balance.
Requirements
- Basic Kitchen Utensils: You should have a medium-to-large heavy-bottomed pot (3–5 quart), sharp knife for trimming lamb, and a spice grinding tool.
- Stovetop Access: A reliable burner capable of low-and-slow simmering is crucial; gas or electric both work, but maintain steady low heat.
- Ingredient Sourcing:
- Lamb Shoulder or Neck: Seek fresh, well-marbled pieces for tenderness.
- Kashmiri Chili Powder: Look for it in specialty or Indian grocery stores; if unavailable, use a milder red chili+paprika blend.
- Fresh Aromatics (ginger, garlic, onions): Essential for depth.
- Time Commitment: Approximately 2–2½ hours total, including 30-minute marinade, 15-minute searing, and 1½–2 hours of slow simmer.
- Yogurt Handling Knowledge: Familiarity with tempering yogurt into hot liquid to prevent whisking separation is helpful but covered in the lesson.
Target Audience
- Home Cooks Exploring Indian Cuisine: Anyone eager to delve into authentic North Indian curries beyond basic recipes.
- Meat Lovers & Comfort Food Seekers: Those craving a richly spiced, hearty lamb dish that comforts and satisfies.
- Intermediate to Advanced Cooks: Individuals comfortable with stovetop techniques who want to refine their spice handling and sauce-building skills.
- Culinary Students & Enthusiasts: Learners seeking deeper understanding of the Kashmiri culinary tradition and yogurt-based gravies.
- Entertainers & Hosts: Hosts wanting to serve an impressive, aromatic main course at dinner parties or festive gatherings.
Curriculum
3 Lessons2h 10m
Spice Foundations & Marination
Selecting and Toasting Whole Spices
Cooking Process & Serving
Your Instructors
uniquedevservice993@gmail.com
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€25.17
Material Includes
- Spice Chart PDF
- Lists whole and ground spices used in Rogan Josh (with quantities for 6 servings).
- Describes aroma profiles of each spice (e.g., cinnamon’s warmth, Kashmiri chili’s mild heat).
- Ingredient Glossary
- Ingredient Substitution Options Notes
- Lamb Shoulder (cubed) Beef chuck or goat (for variation) Aim for 1¼–1½″ cubes for even cooking.
- Kashmiri Chili Powder Paprika + a pinch of cayenne (if unavailable) Provides red color without excessive heat.
- Yogurt (whole-milk) Coconut yogurt (for dairy-free version) Ensure plain, unsweetened; whisk until smooth.
- Ghee (clarified butter) Vegetable oil or unsalted butter Ghee adds nutty aroma; maintain medium-high heat.
- Ginger & Garlic Paste Freshly grated ginger and minced garlic Prepare equal parts ginger and garlic for balance.
