Rogan Josh

"A kashmiri specialty. Can be made a day ahead."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 20mins
Ingredients:
19
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Combine, lamb, yogurt, vinegar, half the garlic and half the ginger in a large bowl; mix well.
  • Cover, refrigerate 3 hours or overnight.
  • Heat ghee in large pan, add whole spices, cook, stirring until fragrant.
  • Add onions and remaining garlic and ginger; cook, stirring, until onions are browned lightly.
  • Add ground spices, cook stirring until fragrant.
  • Add lamb mixture, stir to coat in spice mixture.
  • Add stock; simmer, covered, for 1 1/2 hours.
  • Remove cover; simmer about 30 minutes or until lamb is tender.
  • just before serving, stir in garam masala and fresh herbs; heat through.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I love Rogan Josh, and this is a recipe I haven't tried before. It's different from what I used to make before, but we loved it, it's fabulous. Thanks for posting!
     
  2. i am a curry addict and this definately hit the spot. thanks!
     
  3. Very good! I used beef instead of lamb, because I couldn't find good lamb at a decent price. I served it over basmati rice. It tasted great and the house smelled wonderful while it was cooking.
     
  4. We ate this for our dinner last night with Cauliflower and Tomato Curry #59202 and steamed rice. I only had 300g diced lamb, which I marinaded for the minimum 3 hours. Then I made a half recipe of sauce, and 1/2 hour before serving, I threw in a can of garbazos to bulk the curry out a bit. This was pretty close to a 5 but we are hard markers of curries as we eat so many of them
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes