Recipe by Satyne
Taken from Margaret Fullers book of Indian Cooking. Times are approximate.
Top Review by Annacia
I've never had this before but I have seen the name Rogan Josh and I'm assuming that it the same dish with different spelling which actually has nothing to do with anything as I have never tried it by any spelling. Anyway, it was a real hit! lamb is a pretty much a non-exsistant thing here but we were given a fair bit so I was able to give this a go. The spicing was excellent and it wasn't difficult to made (always a ). I'll be making this come winter for sure as it was a bit heavy for a hot summer evening. Certainly no fault of the recipe that ZWT 8 happened in high summer. Served with brown rice and Persian Style Carrot Salad #437223 this lovely recipe made a delicious dinner.
- 4 tablespoons oil
- 2 onions, finely chopped
- 750 g boneless leg of lamb, cubed
- 1 cup natural yoghurt
- 2 garlic cloves
- 2 1⁄2 cm piece ginger
- 2 green chilies
- 1 tablespoon coriander seed
- 1 teaspoon cumin seed
- 1 teaspoon mint leaf, chopped
- 1 teaspoon coriander leaves, chopped
- 6 cardamom
- 6 cloves
- 2 1⁄2 cm piece cinnamon
- 125 g almonds, flaked
Directions See How It's Made
- Heat 2 tablespoons of the oil in a pan, add on onion and fry until golden.
- Add the lamb and hafl of the yoghurt, stir well, cover and simmer for 20 minutes.
- Meanwhile, place the garlic, ginger, chillies, coriander seeds, cumin, mint, coriander leaves and 2 to 3 tablespoons yoghurt in an electric blender or food processor and work to a paste.
- Heat the remaining oil in a large saucepan, add the cardamon, cloves and cinnamon and fry for 1 minute, stirring.
- Add the prepared paste and fry for 5 minutes, stirring constantly.
- Add the lamb and yoghurt mixture and salt to taste, stir well and bring to simmering point.
- Cover and cook for 30 minutes. Add the almonds and cook for a further 15 minutes, until the meat is tender.