Lamb Rogan Josh
Who doesn’t love a good curry? This Lamb Rogan Josh is packed with intense flavor in a creamy sauce covering soft pieces of Lamb Stew Meat.
1 pack Crescent Foods Lamb Stew Meat
1/3 cup Greek Yogurt
1 teaspoon red chili powder, or to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala powder
½ tablespoon crushed fennel seeds
½ teaspoon ground cardamom
1 tablespoon crushed ginger
1 tablespoon crushed garlic
1 teaspoon salt
3-4 Kashmiri Red chilies (soaked in water and ground to a fine paste)
4 tablespoons oil plus
1 tablespoon ghee
3-4 whole black pepper corns
2-3 whole cloves
1 medium bay leaf
1 inch cinnamon stick
2 small onions (thinly sliced)
1 small tomato (pureed)
Salt to taste
½ - 1 cup water
For the Marinade:
For the curry paste:
Marinate the meat in all the ingredients listed for the marinade, about 2 hours to overnight.
Heat oil and ghee in a wok (medium heat). Add the whole spices (black pepper corns, cloves, bay leaf and cinnamon stick). Let these cook and turn fragrant. Add the thinly sliced onions and cook until golden brown and tender.
Now it’s time to add the marinated meat. Incorporate everything well. Add some water to deglaze if needed.
Next, add the tomato puree. Cook well and incorporate everything well. Add the Kashmiri red chili paste and let the mix cook about 2-3 minutes, the mix begins to get a red color.
Cover with a lid and cook, stirring occasionally. Adding water slowly to adjust the consistency needed for the curry.
Once the meat is tender, and there is oil separation seen (30-40 minutes) the Rogan Josh has been cooked.
Serve hot with naan or rice.