Rogan Josh (Lamb/Mutton Curry)
Recipe Ingredients:
- 3/4 inch cube ginger
- 4 cloves garlic
- 1/2 cup whole fat yogurt
- 1/2 tsp. salt
- 1 1/2 tsps. fennel seeds, crushed
- 1 tsp. mild paprika
- 1 1/2 lbs. boneless lamb or beef, cubed into 3/4 inch pieces
- 4 tbsps. kisan canola cooking oil
- 1 large onion, chopped (about 2 cups)
- 2 bay leaves
- 1 1/2 tbsps. Garam Masala
- 1-2 cups water or beef broth
- a pinch of saffron (optional)
- chopped green coriander (optional)
Recipe Method:
- Grind ginger, garlic with the yogurt using a blender or immersion blender.
- Mix in salt, fennel and paprika.
- In a medium bowl, marinate lamb in the yogurt mixture for at least 30 minutes or overnight.
- In the meantime, heat oil in a medium saucepan.
- Add onions, fry until brown in color.
- Add bay leaves and lamb.
- Cook uncovered on medium heat, stirring occasionally until all the water is evaporated and meat is browned, about 15-20 minutes.
- Add 1 cup of water or beef broth, 1 tbsp. Garam Masala.
- Cover and simmer until lamb is almost cooked, about 20 minutes (you can cook in a preheated, 300 degree F oven instead).
- Add remaining Garam Masala and (saffron).
- Cook until meat is tender.
- Taste and adjust seasonings.
- Garnish with chopped coriander and serve hot with rice or chapati.