Rogan Josh - 1

Recipe Ingredients

2 lbs	908g / 32oz	Leg of lamb or shoulder cut into 1" cube-size pieces
1		Onion - chopped
1/2 cup	118ml	Oil
8		Cloves
1/2 cup	118ml	Yogurt
1 teaspoon	5ml	Fresh ginger - chopped
2 tablespoons	30ml	Ground cayenne pepper
3 cups	711ml	Water
1 tablespoon	15ml	Ground fennel seeds
1 teaspoon	5ml	Ginger powder
1/4 teaspoon	1.3ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cumin seeds
8		Cardamoms - crushed well
		Salt to taste

Recipe Instructions

Heat the oil in a heavy saucepan, add the cloves, onions and fry until they gets golden. Add the meat and fry until brown. To this, add yogurt, ginger and fry until the liquid from the yogurt evaporates.

Remove from heat, add the cayenne pepper, stir until meat acquires a red color.

Add water and return saucepan to heat. Now add the ground fennel, ginger, salt and bring to a boil. Cover and cook until meat is tender. This takes about 45 minutes.

If the lamb is still not tender, add some water and cook for another 15 minutes. When the lamb is tender, add cinnamon, cumin, cardamom and cook for 1 minute by covering.

Serve hot with plain rice.

Source:
Julie Sahni, "Classic Indian Cooking"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.