Lamb Rogan Josh
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Lamb Rogan Josh calories by ingredient
Introduction
This one is SO worth the longer prep. Perfect company food. The long simmer means you can start it earlier in the day, then just give it a quick stir as you prepare the rest of your dinner and hang out with your guests! You could even finish the entire dish, then hold it in a 250 oven for another hour until dinner! This one is SO worth the longer prep. Perfect company food. The long simmer means you can start it earlier in the day, then just give it a quick stir as you prepare the rest of your dinner and hang out with your guests! You could even finish the entire dish, then hold it in a 250 oven for another hour until dinner!Number of Servings: 8
Ingredients
-
spray oil
2 pounds boneless lamb shoulder, cut into 1-inch pieces
Kosher salt
2 onions, DIVIDED (one cut into thin wedges/slices)
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 tablespoon plus 1 teaspoon Madras curry powder
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves
One 14-ounce can tomato puree/sauce (NOT paste)
One 14oz can diced tomatoes (pref. fire roasted)
1 cup Fage 2% yogurt
1 teaspoon garam masala
Cilantro leaves, for garnish
Basmati rice and warm naan, for serving
Tips
altered from: http://www.foodandwine.com/recipes/lamb-rogan-josh
Directions
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
