Rogan Josh (Indian Lamb Curry)

Rogan Josh (Indian Lamb Curry)

by Gail Wilson 2 years ago
0 (0)
1 hour
372.7 kcal
11.1 g carbs
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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. 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. 2. Transfer toasted seeds to a blender. Add 1/4 cup water, garlic, and ginger. Blend until combined and set aside.
  3. 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. 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