Rogan Josh (Indian Lamb Curry)
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Description
This lamb curry takes a while, but works well and the masala was fun. Garnish with cilantro.
Ingredients
- 1 tablespoon shredded coconut
- 1 teaspoon whole coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon poppy seeds
- 12 peppercorns
- 6 whole cloves
- ¼ cup water
- 4 cloves garlic, chopped
- 1 (1 inch) piece fresh ginger, chopped
- 5 tablespoons ghee
- 1 medium onion, diced
- 5 cardamom pods, seeds removed and crushed
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- ⅛ teaspoon ground mace
- ⅛ teaspoon ground nutmeg
- 1 cup crushed tomatoes
- ¼ cup plain yogurt
- 1 ½ pounds mutton, cubed
- ¼ cup water
Directions
- 1. Make masala seasoning by combining coconut, coriander seeds, cumin seeds, poppy seeds, peppercorns, and cloves in a dry, heavy skillet over medium heat. Cook and stir until toasted and golden brown, 1 to 2 minutes. Remove from the heat.
- 2. Transfer toasted seeds to a blender. Add 1/4 cup water, garlic, and ginger. Blend until combined and set aside.
- 3. Heat ghee in a large saucepan over medium-high heat. Add onion and crushed cardamom seeds. Cook and stir until onions are golden brown, 8 to 10 minutes. Stir in reserved masala seasoning, salt, chili powder, turmeric, garam masala, mace, and nutmeg; cook for 5 minutes.
- 4. Stir in crushed tomatoes; cook for 5 minutes. Add yogurt; cook for 2 to 3 minutes. Add mutton and remaining 1/4 cup water. Reduce heat to low and cook until mutton is tender, 1 to 2 hours.
Nutrition Facts
serving: 4 servings
calories: 372.7 kcal
carbohydrates: 11.1 g
protein: 27.9 g
saturated fat: 13.4 g
cholesterol: 122.1 mg
sodium: 736.8 mg
fiber: 2.7 g
sugar: 2.6 g
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