Lamb Rogan Josh
Rogan Josh is an Indian curry characterized by a thick, delicious red sauce with delicate meat, literally translating to cooking in an oil-based sauce with high heat.
Ingredients
- 1 pound lamb stew meat
- 1" ginger root
- 2 cloves garlic, chopped
- 2 yellow onions approx 1 1/2 cups
- 4 cardamom pods
- 2 cloves
- 5 peppercorns
- 2 bay leaves
- 1/2" cinnamon stick
- ½ tsp smoked paprika
- ¼ tsp turmeric
- ⅛ tsp cayenne
- ½ cup tomato puree
- ½ cup water
- 14 oz garbanzo beans, drained 1 can
- 2 TB coconut oil
- 1 tsp salt to taste
- pepper to taste
- ½ cup cilantro, fresh, chopped to serve
- 2 cup basmati rice, cooked to serve
Instructions
- In the bowl of a blender or food processor, add 1 onion, the garlic, ginger. Puree.
- In a medium bowl, place the lamb and the onion/ginger/garlic slurry. Toss well and coat evenly.
- In a deep saucepan over high heat add 1 TB coconut oil and sear the lamb until brown, about 1-2 minutes per side. Remove from the pot and set aside.
- To the same saucepan, add the remaining oil. Add the bay leaf, cardamom pods, cloves, peppercorns and cinnamon stick. Fry lightly for 2 minutes until fragrant.
- Thinly slice the second onion and add to the pot. Add the paprika, turmeric and cayenne pepper. Sauté about 3 -4 minutes until the onion is soft. Add the lamb, all the lamb marinade, water, tomato puree and garbanzos. Cover and cook about 45-60 minutes until the lamb is cooked and tender.
- Serve with cilantro and rice.