Lamb Rogan Josh Recipes

LAMB ROGAN JOSH

Lamb Rogan Josh image

Provided by Food Network

Time 2h

Yield 4 to 5 servings

Number Of Ingredients 24

Ingredients

2 pounds lamb front leg
3 tablespoons yogurt
1 teaspoon salt
1 teaspoon ground turmeric
1/2 lemon, squeezed
1 cup mustard oil
10 cloves
6 green cardamom pods
2 black cardamom pods
4 cinnamon sticks
3 bay leaves
3 tablespoons ginger paste
1 tablespoon garlic paste
2 teaspoons asafetida
Salt (to taste)
4 teaspoons Kashmiri red chile powder
2 teaspoons fennel powder
2 teaspoons garam masala
1 teaspoon ginger powder
1 teaspoon ground turmeric
2 cups yogurt, whisked
1/2 teaspoon dried fenugreek leaves
Fresh cilantro, for garnish
Serving suggestions: basmati rice, chapati or naan

Steps:

For the lamb preparation: Chop lamb into bite-size pieces. In a bowl, combine lamb, yogurt, salt, turmeric and lemon juice and mix together. Allow to sit for 15 minutes. Rinse the lamb with water to draw out impurities and any gamey odors.
For the curry: Heat a large saucepan over medium-high heat. Add the mustard oil and allow it to smoke. Reduce the heat to medium-low and add the cloves, cardamom pods, cinnamon sticks and bay leaves. Spoon in the ginger paste and garlic paste and saute until slightly browned, about a few minutes.
Toss in the lamb pieces and saute until the lamb begins to shrink and develop a nice shine, 10 to 15 minutes. Add the asafetida and salt and saute for 1 minute.
In another bowl, mix together 1/2 cup water with the chile powder, fennel powder, garam masala, ginger powder and turmeric. Add this mixture to the saucepan. Saute until you see the oil bubbling up, 3 to 4 minutes. Add the yogurt and stir well for about 2 minutes. Add 2 to 3 cups water.
Cover the pan and simmer on medium-low heat until the lamb is tender, 30 to 40 minutes. Turn off the heat and add the fenugreek leaves. Allow it to settle down, covered, for about 20 minutes.
When ready to serve, spoon the curry out into bowls. Garnish with the cilantro and serve with a side of basmati rice, chapati or naan.

ROGAN JOSH

Rogan josh image

This lamb curry's a popular restaurant classic that's really easy to make at home

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 1h50m

Number Of Ingredients 14

Ingredients

2 onions , quartered
4 tbsp sunflower oil
4 garlic cloves , finely crushed
thumb-size piece fresh root ginger , peeled and very finely grated
2 tbsp Madras curry paste
2 tsp paprika
1 cinnamon stick
6 green cardamom , bashed to break the shells
4 cloves
2 bay leaves
1 tbsp tomato purée
1kg lean leg of lamb , cut into generous cubes
150ml Greek yogurt
chopped coriander , to garnish

Steps:

Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.
Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.

Nutrition Facts : Calories 386 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 37 grams protein, Sodium 0.54 milligram of sodium

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