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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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This is my version of the recipe printed on the Penzeys Spices bag of Rogan Josh. It's spicy and savory - the ingredients on the label are: paprika, garlic, ginger, cumin, coriander, Tellicherry black pepper, cayenne pepper, Korintje cinnamon, cardamom, cloves, saffron. Ingredients:
2 lbs lamb or 2 lbs beef |
4 tablespoons ghee or 4 tablespoons oil |
1 large onion, minced |
4 tablespoons mixed spice, rogan josh |
1 teaspoon salt |
1 cup water |
3/4 cup plain yogurt |
1 tablespoon cornstarch, disolved in 2 t water (optional) |
Directions:
1. Cut meat into stew-sized cubes, brown in fat (do this in batches to avoid steaming the meat). Remove meat, but leave all the drippings and oil.
2. Brown the onion in the same pan. Add Rogan Josh and salt, stir for one minute.
3. Return meat to pan along with any juices that have accumulated in the bowl. Slowly blend in water and yogurt.
4. Cook 1-2 hours over low heat. At the end, raise heat to reduce sauce until thickened (you may add a small amount of cornstarch disolved in water.).
5. This would probably work well in a pressure cooker.
6. Serve with roasted potatoes, or over rice or noodles.
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