Tantra's Rogan Josh

Recipe Ingredients

9		Garlic cloves
1		Ginger root - (2-1/2")
1/2 cup	118ml	Oil
2 teaspoons	10ml	Cumin seeds
5		Green cardamom pods
3		Black cardamom pods
1		Bay leaf
1		Cinnamon stick
1 teaspoon	5ml	Whole cloves
1 teaspoon	5ml	Fennel seeds
2 lbs	908g / 32oz	Onions - (abt 3 onions) - peeled, sliced
2		Lamb shanks - each cut 4 pieces
2 lbs	908g / 32oz	Lamb leg meat - cut 2" pieces
1 cup	237ml	Water
1 teaspoon	5ml	Ground turmeric
1 teaspoon	5ml	Pure red chile powder
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground coriander
2 tablespoons	30ml	Fresh tomato puree
1 teaspoon	5ml	Garam masala
		Juice of 1 lemon
2 teaspoons	10ml	Sugar
		Salt - to taste

Recipe Instructions

Combine the garlic and ginger with about 2 tablespoons of water in a small food processor and process to a paste. Set aside.

To a hot pan, add the oil and heat over high heat. Add the cumin seeds first and let splutter, then the green cardamoms, black cardamoms, bay leaf, cinnamon stick, cloves and fennel seeds.

Add the sliced onions and cook, stirring as needed, until golden brown, about 35 minutes. Reduce the heat to medium-high, add the lamb shank pieces and cook 10 minutes. Add the diced lamb, then lower the heat and gently simmer 45 minutes, stirring often. Add the water and the ginger-garlic paste and cook for 10 minutes. Add the turmeric, chile powder, cumin and coriander. Cook 10 minutes, then stir in the tomato puree and garam masala. Continue cooking until the shank meat is very tender, 20 minutes longer. Stir in the lemon juice and sugar, then season to taste with salt.

Divide among 8 serving plates, making sure each serving has a lamb shank piece. Serve rogan josh topped with raw onion and accompanied by rice. Any leftovers can be combined the next day for an instant biryani.

This recipe yields 6 servings.

Each serving: 482 calories; 161 mg sodium; 122 mg cholesterol; 29 grams fat; 5 grams saturated fat; 15 grams carbohydrates; 40 grams protein; 3.01 grams fiber.

Source:
The Los Angeles Times, 09-18-2002

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