|
My cooking tips
for the famous
Indian peasant dish
Roghan Josh
Also see these
Roghan Josh pages
 Roghan
Josh
pointers
 Cutting
If you, rather than the butcher, cube the lamb, cut it from the shank half. And
be sure to remove fell, gristle, and surface fat from the meat.
Yogurt
Don't substitute skim-milk yogurt for the whole-milk yogurt.
Spices
If you do not have the whole spices for step 5, use the ground equivalents and
roast them for only 5 minutes.
Ghee
If you don't have ghee or clarified butter, substitute 20 milliliters (1 1/2 tablespoons) each
of unsalted butter and vegetable oil.
Cooking
Don't let the preparation boil in steps 9 and 10 lest the yogurt curdle and the lamb toughen.
Coriander
leaves
If they are unavailable, substitute 30 milliliters or 2 tablespoons of fresh parsley
leaves (preferably the flat leaf variety).
Roghan
Josh
serving suggestions
Bread
Kashmirians love to eat their Roghan Josh with white rice and breads. If you
can't buy Indian-style breads, you can serve pita bread.
Side
dish
Prepare cooked spinach or other greens.
Lasi
This yogurt drink is a popular accompaniment to Roghan Josh
Beverage
Beer is a better beverage choice than wine.
Roghan
Josh
variations
Spices
Experiment with different spices, such as asafetida, and flavoring agents,
such as tamarind.
Cooking
Instead of braising the lamb in step 9, cook it uncovered. Add a small
quantity of water each time the liquid nearly evaporates.
Meat
substitution
Substitute kid or beef for the lamb.
Roghan
Josh
leftovers
Storing
Roghan Josh can be made a day ahead of time for a party. An overnight rest in
the refrigerator produces subtle flavors.
Explore additional
Roghan Josh pages
  
 
  
|
