Rogan Josh
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This dish is a Pakistani lamb curry. It's often served with rice and/or chapati.
- Ready In:
- 1hr
- Serves:
- Units:
ingredients
- 2 lbs lamb, boneless, trimmed of fat and cut in 2-inch strips
- 6 tablespoons butter
- 2 lbs onions, minced
- 4 teaspoons coriander powder
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
- 1⁄2 teaspoon powdered ginger
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon ground dried chile (not chili powder)
- 1⁄2 cup yogurt
- 1 cup tomatoes, peeled and minced
- 1⁄2 cup boiling water
directions
- Melt butter in a Dutch oven or stew pot. Add the onions; cook over low heat, stirring frequently, until onions brown. Add the lamb, coriander, turmeric, cumin, and ginger. Cook, stirring frequently, for 10 minutes.
- Mix in the salt, ground dried chile, yogurt, and tomatoes; cook, stirring occasionally, until mixture is dry. Add the water; cover and cook 30 minutes, or until the meat is tender. Watch carefully and add a little more boiling water if necessary. Serve with rice or chapati.
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