Made with AI
Indian Lamb Rogan Josh
Ingredients
- lamb shoulder800 g
- tomatoes400 g
- onions2 large (about 300g)
- garlic4 cloves (about 12g)
- ginger2 inch (about 20g)
- plain yogurt150 g
- vegetable oil2 tbsp (about 28g)
- Kashmiri chili powder2 tsp (about 5g)
- ground coriander1 tsp (about 2g)
- ground cumin1 tsp (about 2g)
- garam masala1 tsp (about 2g)
- turmeric1 tsp (about 2g)
- salt1 tsp (about 6g)
- water1 cup (240ml)
- chopped cilantro2 tbsp (about 8g)
Instructions
- 1
Cut the lamb shoulder into bite-sized pieces and set aside.
- 2
Finely chop the onions, garlic, and ginger.
- 3
Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
- 4
Add the chopped onions and sauté until golden brown, about 8-10 minutes.
- 5
Add the garlic and ginger, and cook for another 2 minutes until fragrant.
- 6
Stir in the Kashmiri chili powder, ground coriander, ground cumin, turmeric, and salt. Cook for 1 minute, stirring constantly.
- 7
Add the lamb pieces and sear on all sides until browned, about 5-7 minutes.
- 8
Add the chopped tomatoes and cook for 5 minutes, stirring occasionally.
- 9
Lower the heat and stir in the plain yogurt, a spoonful at a time, mixing well to prevent curdling.
- 10
Pour in the water, bring to a gentle simmer, cover, and cook on low heat for
- 11
5 to 2 hours, or until the lamb is tender and the sauce has thickened.
- 12
Stir in the garam masala and cook uncovered for another 5 minutes.
- 13
Taste and adjust seasoning if needed.
- 14
Garnish with chopped cilantro before serving.
- 15
Serve hot with steamed rice or naan.
