Rogan Josh - (Lamb Curry)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 290.3
- Total Fat: 14.4 g
- Cholesterol: 83.0 mg
- Sodium: 112.2 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 2.4 g
- Protein: 28.2 g
View full nutritional breakdown of Rogan Josh - (Lamb Curry) calories by ingredient
Introduction
(Classic lamb curry called as Rogan Josh, easy to make and healthy low fat dish) (Classic lamb curry called as Rogan Josh, easy to make and healthy low fat dish)Number of Servings: 4
Ingredients
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500 - 600 gm Leg of lamb, diced into bite size
2 large Red Onions finely chopped
2 inches piece of fresh Ginger
4 cloves Garlic
3 Green Chillies, chopped
100 gm Tomatoes, chopped
3 teaspoon Garam Masala
1 teaspoon Turmeric powder
1 teaspoon Chilli powder
2 teaspoon ground coriander
2-3 table spoons Olive oil
Salt to taste
3 table spoons plain yoghurt
Directions
Chop finely the onions, ginger and garlic and make into a paste in a grinder.
Add olive oil in a sauce pan on heat. When the oil is hot add chopped green chilli and the onion-ginger-garlic paste. Keep on cooking till the paste starts leaving out the oil. Add the chunks of lamb pieces and keep on stirring till the meat is fully browned on high heat. Add chopped tomatoes and keep on cooking till all the tomatoes are amalgamated. You can add a little of water to stop the sauce from sticking to the pan. Now add the turmeric powder, Garam Masala, coriander powder, chilli powder and salt to taste. Keep on cooking till the sauce is all smooth.
Add plain yoghurt mixing it as you add and cover with a lid to simmer for 20 minutes or until the lamb is tender.
You can add more salt or chilli to taste. You can also alter the thickness of the curry sauce by adding more water or cooking for longer to thicken the sauce.
Serve with boiled rice, Nan or chapatti.
Number of Servings: 4
Recipe submitted by SparkPeople user PSDAHRI.
Add olive oil in a sauce pan on heat. When the oil is hot add chopped green chilli and the onion-ginger-garlic paste. Keep on cooking till the paste starts leaving out the oil. Add the chunks of lamb pieces and keep on stirring till the meat is fully browned on high heat. Add chopped tomatoes and keep on cooking till all the tomatoes are amalgamated. You can add a little of water to stop the sauce from sticking to the pan. Now add the turmeric powder, Garam Masala, coriander powder, chilli powder and salt to taste. Keep on cooking till the sauce is all smooth.
Add plain yoghurt mixing it as you add and cover with a lid to simmer for 20 minutes or until the lamb is tender.
You can add more salt or chilli to taste. You can also alter the thickness of the curry sauce by adding more water or cooking for longer to thicken the sauce.
Serve with boiled rice, Nan or chapatti.
Number of Servings: 4
Recipe submitted by SparkPeople user PSDAHRI.
Member Ratings For This Recipe
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MERALO
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THATJULIET
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EJOY-EVELYN
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MUGABI123
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ROBBIEY