Authentic Lamb Rogan Josh - homemade
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 304.9
- Total Fat: 19.9 g
- Cholesterol: 65.0 mg
- Sodium: 82.4 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.3 g
- Protein: 22.1 g
View full nutritional breakdown of Authentic Lamb Rogan Josh - homemade calories by ingredient
Introduction
Although there are a lot of ingredients, this is easy to make and very worth the while! Although there are a lot of ingredients, this is easy to make and very worth the while!Number of Servings: 3
Ingredients
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3 tbsp vegetable oil
6shallots, peeled, finely sliced
1 tsp ground cinnamon
6 cardamom pods, husks removed
4 cloves
2 tsp cumin seeds
1 tbsp garam masala
1 tsp turmeric
1/2 tsp ground mace
1 tbsp ground coriander
1/4 tsp hot chilli powder
1/4 mango powder (also sold as amchoor in Asian grocers)
6 garlic cloves, chopped
1" fresh root ginger, peeled and chopped
300g lean lamb, cut into 2.5cm/1in cubes
6 tomatoes, skins removed, chopped
16fl oz water
Directions
1. For the lamb curry, heat 1/2 tablespoon of vegetable oil in a frying pan, add the sliced shallots and sauté for 3-4 minutes, or until softened but not coloured.
2. Place the dried spices into a pestle and mortar and grind, ensuring to crush the whole spices. Add the crushed spices to the shallots and fry for 1-2 minutes, or until the spices smell aromatic.
3. Place the garlic, ginger and remaining vegetable oil into a mini blender and blend to make a smooth paste. Coat the lamb with the garlic and ginger paste and allow to marinate for five minutes. Add the lamb to the shallots and spices, stir well and cook for five minutes.
4. Place the tomatoes into a mini blender and blend to a smooth paste. Add the tomato paste and water to the lamb, stir well, cover with a lid and cook over a gentle heat until the lamb is tender.
5. To serve, spoon the curry into a serving bowl, scatter with fresh coriander leaves and serve with flatbreads.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2. Place the dried spices into a pestle and mortar and grind, ensuring to crush the whole spices. Add the crushed spices to the shallots and fry for 1-2 minutes, or until the spices smell aromatic.
3. Place the garlic, ginger and remaining vegetable oil into a mini blender and blend to make a smooth paste. Coat the lamb with the garlic and ginger paste and allow to marinate for five minutes. Add the lamb to the shallots and spices, stir well and cook for five minutes.
4. Place the tomatoes into a mini blender and blend to a smooth paste. Add the tomato paste and water to the lamb, stir well, cover with a lid and cook over a gentle heat until the lamb is tender.
5. To serve, spoon the curry into a serving bowl, scatter with fresh coriander leaves and serve with flatbreads.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.