Lamb Rogan Josh
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
spray oil2 pounds boneless lamb shoulder, cut into 1-inch piecesKosher salt2 onions, DIVIDED (one cut into thin wedges/slices)2 tablespoons minced fresh ginger2 garlic cloves, minced1 tablespoon plus 1 teaspoon Madras curry powder1 teaspoon turmeric1/2 teaspoon cayenne pepper2 bay leavesOne 14-ounce can tomato puree/sauce (NOT paste)One 14oz can diced tomatoes (pref. fire roasted)1 cup Fage 2% yogurt1 teaspoon garam masalaCilantro leaves, for garnishBasmati rice and warm naan, for serving
In a small food processor or blender, process ginger, garlic and 1 onion until a smooth paste is formed. Add a small amount of water if necessary.
In a large, enameled cast-iron casserole, heat the spray oil. Sautee onion paste about 3 minutes, or until very fragrant and browning. Add the curry, turmeric, cayenne and bay leaves and cook for 2 minutes. Paste should hold together easily - scoop out to the side of a dinner plate.
Working in batches, brown the lamb chunks over medium/low heat, removing to the plate as it is brown all over. (the lamb should release just enough additional fat for browning. If you find it is sticking, add spray oil)
Add the sliced onion to the casserole and cook over moderate heat until lightly browned, 4 minutes. Add the onion paste back in, and sautee until hot.
Add the tomatoes & puree, and yogurt; bring to a boil. Season with salt.
Return the lamb and any juices to the casserole. Cover (leave the lid vented) and simmer over very low heat until the lamb is very tender, and the sauce has thickened - about 1 hour (or more if you used a tougher cut of meat).
The sauce should remain quite thick, coating the meat. If it begins to stick, add a small amount of water (about 1/2C should do it)
Stir in the garam masala; cook for 5 minutes. Discard the bay leaves.
Serve with rice and naan, garnish each plate with cilantro. (not included in nutritional info)
Serving Size: Makes 8 servings, 1C each
In a large, enameled cast-iron casserole, heat the spray oil. Sautee onion paste about 3 minutes, or until very fragrant and browning. Add the curry, turmeric, cayenne and bay leaves and cook for 2 minutes. Paste should hold together easily - scoop out to the side of a dinner plate.
Working in batches, brown the lamb chunks over medium/low heat, removing to the plate as it is brown all over. (the lamb should release just enough additional fat for browning. If you find it is sticking, add spray oil)
Add the sliced onion to the casserole and cook over moderate heat until lightly browned, 4 minutes. Add the onion paste back in, and sautee until hot.
Add the tomatoes & puree, and yogurt; bring to a boil. Season with salt.
Return the lamb and any juices to the casserole. Cover (leave the lid vented) and simmer over very low heat until the lamb is very tender, and the sauce has thickened - about 1 hour (or more if you used a tougher cut of meat).
The sauce should remain quite thick, coating the meat. If it begins to stick, add a small amount of water (about 1/2C should do it)
Stir in the garam masala; cook for 5 minutes. Discard the bay leaves.
Serve with rice and naan, garnish each plate with cilantro. (not included in nutritional info)
Serving Size: Makes 8 servings, 1C each
Nutritional Info Amount Per Serving
- Calories: 228.8
- Total Fat: 7.2 g
- Cholesterol: 72.2 mg
- Sodium: 211.8 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.5 g
- Protein: 26.3 g
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