Muslim rogan josh

Muslim Rogan Josh from On The Himalayan Trail

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Nutrition Facts

Muslim rogan josh

Amount Per Serving

Calories 720 Calories from Fat 504

% Daily Value*

Fat 56g86%

Saturated Fat 26g163%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 21g

Cholesterol 150mg50%

Sodium 632mg27%

Potassium 893mg26%

Carbohydrates 29g10%

Fiber 7g29%

Sugar 11g12%

Protein 28g56%

Vitamin A 352IU7%

Vitamin C 13mg16%

Calcium 117mg12%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

This flavoursome dish is one to enjoy with family and friends.

Prep Time1

Cook Time40

Total Time1 40

Course: Main Course

Cuisine: Indian

Servings:

Calories: 720kcal

Author: Romy Gill

Equipment

Deep saucepan
Heavy-based saucepan
Digital thermometer
Large pan with lid
muslin cloth
Jar

Ingredients

1 kg bone-in lamb leg, cut into pieces on the bone (ask your butcher to do this for you, if necessary)
1 l water
15 g garlic crushed to a paste
1½ tsp salt
2 tbsp rapeseed oil
5 cm cinnamon stick
4 whole cloves
6 green cardamom pods
2 black cardamom pods
3 dried bay leaves
2 tsp ground fennel
2 tsp ground ginger
2 tsp ground turmeric
½ tsp freshly ground black pepper
4 tsp shallot paste (see below)
1 tbsp Kashmiri chilli powder dissolved in 3tbsp water
200 ml cockscomb flower extract (optional, see below)
½ tsp saffron strands soaked in 4tsp lukewarm water
Steamed rice, to serve

For the shallot paste:

125 g ghee
1 kg shallots peeled and finely chopped

For the cockscomb flower extract:

6-7 dried cockscomb flowers (you can buy online or from specialty stores, either whole or ground)
500 ml water

Method

Put the meat in a deep saucepan along with the water, crushed garlic and half a teaspoon of the salt. Boil for 20 minutes until the meat is half cooked. Skim off and discard any scum that rises to the surface. Remove from the heat and strain the cooking stock into a jug. Set the meat aside.
Make shallot paste: Pour the ghee into a heavy-based saucepan and heat to 170°C/340°F on a digital thermometer. Alternatively, you can drop in a tiny piece of shallot: if it floats to the surface, then the ghee is hot enough; if it sinks, the ghee is not hot enough yet. Once the ghee is hot, add the chopped shallots in batches and fry until golden brown and crispy. Remove with a slotted spoon to a plate lined with paper towels to drain and cool. When the crispy golden shallots have cooled down, grind to a fine paste with a pestle and mortar. You must have patience to get the right consistency. Keep grinding until the mixture changes colour to creamy white and the texture becomes like a paste. If you don’t have a pestle and mortar, you can blitz in a blender, but the taste and texture won’t be the same. Store in an airtight container in the refrigerator and use in dishes when required. It will keep for up to a week.
Heat the oil in a large pan with a lid over a medium heat. Add the whole spices and bay leaves and cook for one minute, then add all the ground spices, along with the remaining one teaspoon of salt, the shallot paste and the chilli powder in its soaking water. Stir continuously until well combined.
If making your own cockscomb flower extract, add six to seven dried flowers to 500ml of boiling water. Leave to soak for 30 minutes, then strain through a muslin into a jar. It will keep for up to two weeks in the refrigerator.
Increase the heat to high and add the boiled meat. Sauté for about four minutes, then reduce the heat to low. Add the reserved cooking stock, cover and cook for 30–35 minutes until the meat is tender. Add the cockscomb flower extract (if using) and the soaked saffron. Mix well, and cook for a final two minutes.
Serve piping hot with rice.

Nutrition