Roughan means ‘clarified butter’ or ‘oil’ in Persian and Urdu, while juš (alternatively romanised josh) means to ‘stew’ or ‘braise’ and ultimately derives from the verb jušidan meaning ‘to boil’. Rogan josh, by this definition, may mean ‘stewed in ghee’. So here I am presenting you a recipe which is all time favourite of all non veg specially lamb lovers Nalli roganjosh. I would like to advise you to try this out at home you all would love it.
2 lamb shanks
50 g fresh ginger
15g coriander powder
30g chilli powder
2 tbsp water
2 bay leaves
250 g finely-sliced red onion
Salt to taste
3 to 4 cups water
2 sprigs coriander leaves
Puree the tomatoes in a blender.
Clean the shanks, discarding the fat.
Peel the ginger and garlic, pound together to a fine paste, and mix with the coriander powder, chilli powder and two tablespoons water to make a paste.
Heat oil in a heavy saucepan and add the cinnamon, cloves, cardamom and bay leaves. Heat through to release the essential oils. Add the onions and sauté until golden brown. Add the ginger-garlic-spice paste and cook for a few minutes.
Add the shanks and brown on all sides. Cover the saucepan and cook until the oil separates. Add salt to taste, and three to four cups water to cover the meat. Bring to the boil over a high flame.
Add the pureed tomatoes. Reduce the heat to a simmer, and cook until the meat is soft (from 30 minutes to one hour), checking regularly for doneness. Add the mace towards the end.
Serve hot, garnished with coriander leaves.