Rogan Josh (Indian Lamb Curry) recipe
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Ingredients
- 1 tablespoon shredded coconut 1 teaspoon whole coriander seeds 1 teaspoon cumin seeds 1 teaspoon poppy seeds 12 peppercorns 6 whole cloves ¼ cup water 4 cloves garlic, chopped 1 (1 inch) piece fresh ginger, chopped 5 tablespoons ghee 1 medium onion, diced 5 cardamom pods, seeds removed and crushed 1 teaspoon salt 1 teaspoon chili powder ½ teaspoon ground turmeric ½ teaspoon garam masala ⅛ teaspoon ground mace ⅛ teaspoon ground nutmeg 1 cup crushed tomatoes ¼ cup plain yogurt 1 ½ pounds mutton, cubed ¼ cup water
Nutrition Info
- 372.7 caloriescarbohydrate: 11.1 gcholesterol: 122.1 mgfat: 24.6 gfiber: 2.7 gprotein: 27.9 gsaturatedFat: 13.4 gservingSize: -sodium: 736.8 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Rogan Josh (Indian Lamb Curry)
Directions
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Make masala seasoning by combining coconut, coriander seeds, cumin seeds, poppy seeds, peppercorns, and cloves in a dry, heavy skillet over medium heat. Cook and stir until toasted and golden brown, 1 to 2 minutes. Remove from the heat.
Transfer toasted seeds to a blender. Add 1/4 cup water, garlic, and ginger. Blend until combined and set aside.
Heat ghee in a large saucepan over medium-high heat. Add onion and crushed cardamom seeds. Cook and stir until onions are golden brown, 8 to 10 minutes. Stir in reserved masala seasoning, salt, chili powder, turmeric, garam masala, mace, and nutmeg, cook for 5 minutes.
Stir in crushed tomatoes, cook for 5 minutes. Add yogurt, cook for 2 to 3 minutes. Add mutton and remaining 1/4 cup water. Reduce heat to low and cook until mutton is tender, 1 to 2 hours.