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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Rogan josh is an Indian lamb stew or curry from northern India. I love it's rich flavors, deep color and intense aroma. I also have two young children who I am proud to say willingly try new foods. As long as it's not too spicy! For that reason the heat level is toned down in this recipe. If you like your food spicy, double, (or more) the red pepper flakes and cayenne, a couple of chopped chilies would be great too. Ingredients:
1 lb lamb, cut into 1-inch chunks |
1 large yellow onion, diced |
2 tablespoons garlic, chopped |
2 tablespoons ginger, chopped |
1 (28 ounce) can whole canned tomatoes |
1 teaspoon kosher salt |
1 teaspoon sweet paprika |
1/4 teaspoon cinnamon |
1/4 teaspoon ground cloves |
1 teaspoon ground turmeric |
1/4 teaspoon red pepper flakes |
1/4 teaspoon cayenne pepper |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
3 teaspoons garam masala |
1/3 cup yogurt |
1/3 cup chopped cilantro |
Directions:
1. Heat a large pan or pot over medium high heat. Add 2 tbsp olive oil to the pot and brown the lamb, set aside lamb meat and add the diced onions, garlic and ginger to the pan. Saute until soft and slightly brown. Add all of the spices and stir them in well, cook for another minute or two.
2. In a food processor rough chop the tomatoes, add them to the pan and stir well, deglazing any browned bits from the bottom of the pan. Add the lamb and yogurt. Stir well and bring to a boil. Cover and simmer for and hour and a half or until the lamb is tender. Stir in chopped cilantro and serve over jasmine rice with naan bread.
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