Total Time
55mins
Prep 10 mins
Cook 45 mins

Rogan Josh is my absolute FAVORITE Indian dish!! This is a twist on the lovely recipe. I found this at cookingclub.com. The meatballs can be made up to 2 days in advance - just cover and refrigerate.

Ingredients Nutrition

Directions

  1. In a large bowl combine lamb, cilantro, 2 teaspoons of ginger, cumin, salt, cinnamon, black pepper and 3 of the garlic cloves; mix until well blended.
  2. Shape into meatballs, about 36 - 1" meatballs.
  3. Heat oil in a deep, large skillet or nonreactive Dutch oven over medium high heat until hot. Cook meatballs in batches until browned. Place meatballs on a plate.
  4. Reduce heat to medium and in the same skillet, combine remaining 2 teaspoons ginger and 2 cloves of garlic, cardomom and ground red pepper.
  5. Cook stirring constantly, 1 minute.
  6. Return meatballs to skillet; add tomatoes and water.
  7. Bring mixture to a boil; reduce heat to low and simmer for 20-30 min or until meatballs are no longer pink in center and sauce is thickened. Serve warm.

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