Rogan Josh
photo by JR Hartman
- Ready In:
- 2hrs 30mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 453.59 g lamb, cut into 1-inch chunks
- 1 large yellow onion, diced
- 29.58 ml garlic, chopped
- 29.58 ml ginger, chopped
- 793.78 g can whole canned tomatoes
- 4.92 ml kosher salt
- 4.92 ml sweet paprika
- 1.23 ml cinnamon
- 1.23 ml ground cloves
- 4.92 ml ground turmeric
- 1.23 ml red pepper flakes
- 1.23 ml cayenne pepper
- 9.85 ml ground cumin
- 9.85 ml ground coriander
- 14.78 ml garam masala
- 78.78 ml yogurt
- 78.78 ml chopped cilantro
directions
- Heat a large pan or pot over medium high heat. Add 2 tbsp olive oil to the pot and brown the lamb, set aside lamb meat and add the diced onions, garlic and ginger to the pan. Saute until soft and slightly brown. Add all of the spices and stir them in well, cook for another minute or two.
- In a food processor rough chop the tomatoes, add them to the pan and stir well, deglazing any browned bits from the bottom of the pan. Add the lamb and yogurt. Stir well and bring to a boil. Cover and simmer for and hour and a half or until the lamb is tender. Stir in chopped cilantro and serve over jasmine rice with naan bread.
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