Lamb Rogan Josh

Author: Veena Azmanov

Prep Time: 30

Cook Time: 1 45

Total Time: 2 15

Diet : GF, NF

Calories: 22

Adjust Servings Here: 8 servings

Description

This classic Indian lamb rogan josh is made with mutton or lamb cooked with yogurt sauce and caramelized onions. Wonderful Indian spices perfume the lamb with rich, authentic flavors, aroma, and color.

Ingredients

2 lbs (1 kg) Lamb sliced shoulder or leg
1 lb (500 g) Onions sliced,
2 tbsp Oil or ghee
½ cup Cilantro for garnish

Marinade

1 tsp Kosher salt
½ tsp Black pepper powder
8 large (2 tbsp) Fresh garlic cloves minced
3 inch (2 tbsp) Fresh ginger fresh grated
1 cup (250 ml) Greek yogurt plain
2 tbsp Coriander powder
1 tsp Ground cumin powder
2 tbsp Sweet smoked paprika or Kashmir chili powder
1 tsp Cayenne pepper or more sweet smoked paprika
¾ tsp Fennel power (sauf)
¼ tsp Turmeric powder
2 tbsp Lemon juice

Whole spices for saute

6 Green cardamoms
4 Black cardamoms
1 Stick cinnamon
4 Cloves
½ Star anise
2 Bay leaves

Instructions

Lamb - Trim off excess fat and cut the lamb into 2 to 3-inch cubes. Season with salt and pepper. Next, add the garlic and ginger and combine well.
1 tsp Kosher salt, 8 large Fresh garlic cloves, 3 inch Fresh ginger, ½ tsp Black pepper powder
Marinade - Combine all marinade ingredients in a bowl and combine well.
2 lbs Lamb, 1 cup Greek yogurt, 2 tbsp Coriander powder, 1 tsp Ground cumin powder, 2 tbsp Sweet smoked paprika, 1 tsp Cayenne pepper, ¼ tsp Turmeric powder, 2 tbsp Lemon juice, ¾ tsp Fennel power
Then, add the lamb to the marinade and set it aside to marinate for an hour on the counter or overnight in the fridge.
Whole spice - Add the spices to a mortar and pestle. Lightly pound to crush them – you want the cardamoms to open and the cinnamon to become a bit smaller.
In a Dutch oven or heavy-bottom saute pan, add one tablespoon of oil or ghee. Saute the whole spices for a minute.
2 tbsp Oil, 6 Green cardamoms, 4 Black cardamoms, 1 Stick cinnamon, 4 Cloves, 1/2 Star anise, 2 Bay leaves
Then, add the onions with a pinch of salt. Saute onions until lightly golden – about 5 to 7 minutes.
1 lb Onions
Once the onions have been caramelized, add the marinated lamb and remaining oil/ghee.
Cook on high for 2 minutes while stirring constantly until the meat is no longer pink.
Next, add 1/2 cup water and bring it to a boil. Cover the pan, lower the heat, and let simmer on low until the lamb is cooked to fork-tender, about 1½ to 2 hours.
When the lamb is fork-tender, taste and adjust the seasoning. Garnish with fresh herbs like cilantro. You can also sprinkle some garam masala and fennel powder for added flavor.
½ cup Cilantro
Enjoy!

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you