Christmas Rogan Josh

 

The aroma of Christmas, the warmth of family, and the exotic spice of Kashmir all collide in this unforgettable Rogan Josh. Forget the same-old holiday fare. This Christmas, transport your taste buds with a rich, deeply flavorful lamb curry, simmered low and slow until melt-in-your-mouth tender. Our Christmas Rogan Josh is a festive twist on a classic, guaranteed to become a new holiday tradition.Elevate your holiday feast with a dish that's both comforting and undeniably elegant. 

Our  Rogan Josh  is a culinary symphony, a rich and fragrant lamb curry that's infused with the warmth of cinnamon, the boldness of cardamom, and the subtle heat of Kashmiri chilies. Prepare to be captivated by its depth of flavor and its ability to transform a simple gathering into an extraordinary occasion.with Aromatic Spices!Tender lamb, infused with a medley of warm, fragrant spices, creates a dish that's both comforting and utterly unforgettable. Get ready for a flavor explosion that will leave your guests craving more.

Imagine the scene: A crackling fire, twinkling lights, and the intoxicating aroma of exotic spices wafting through the air. This Christmas, create that magic with our Josh . This vibrant, flavorful lamb curry is a feast for the senses, a warm and comforting dish perfect for sharing with loved ones. Prepare to awaken your taste buds and create unforgettable memories.

Preparation time :;20 minutes

Cooking time  ;120 minutes

Servings ;6

Ingredients

1 kg lamb (leg or shoulder) cut into pieces

2 tablespoons olive oil

2 large onions, finely chopped

4 cloves of garlic, minced

1 piece of fresh ginger (5 cm), grated

2 tablespoons tomato paste

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon coriander powder

1 teaspoon ground cinnamon

1 teaspoon sweet paprika

½ teaspoon chili powder (adjust to taste)

400 ml lamb broth or water

2 bay leaves

1 cinnamon stick

Salt to taste

Black pepper to taste

½ cup of natural yogurt

Fresh chopped cilantro for garnish

Preparation

Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown and tender, about 5-7 minutes.

Add the minced garlic and grated ginger, and cook for a couple more minutes until fragrant.

Add the tomato paste and stir well to combine. Cook for 2 minutes to blend the flavors.

Add the lamb pieces to the pot and brown on all sides, about 8-10 minutes.

Sprinkle the turmeric, cumin, coriander, cinnamon, paprika, and chili powder over the lamb. Mix well so the spices coat the meat evenly.

Pour in the lamb broth or water, and add the bay leaves and cinnamon stick. Bring to a boil, then reduce heat to low and cover the pot.

Let it simmer for 1.5 to 2 hours, or until the lamb is tender and flakes easily with a fork. Stir occasionally and add more liquid if necessary.

Once cooked, remove the bay leaves and cinnamon stick. Add the natural yogurt and mix well to smooth the sauce. Adjust the salt and pepper to taste.

Serve hot, garnished with freshly chopped cilantro. Serve with basmati rice or naan bread.