Rogan josh is an Indian lamb stew or curry from northern India. I love it's rich flavors, deep color and intense aroma. I also have two young children who I am proud to say willingly try new foods. As long as it's not too spicy! For that reason the heat level is toned down in this recipe. If you like your food spicy, double, (or more) the red pepper flakes and cayenne, a couple of chopped chilies would be great too.

Ingredients

6 serv.

lamb↗1 lb
cut into 1-inch chunks
large yellow onion↗1
diced
garlic↗2 tablespoons
chopped
ginger↗2 tablespoons
chopped
whole canned tomatoes1
kosher salt↗1 teaspoon
sweet paprika↗1 teaspoon
cinnamon↗1⁄4 teaspoon
ground cloves↗1⁄4 teaspoon
ground turmeric↗1 teaspoon
red pepper flakes↗1⁄4 teaspoon
cayenne pepper↗1⁄4 teaspoon
ground cumin↗2 teaspoons
ground coriander↗2 teaspoons
garam masala↗3 teaspoons
cup yogurt↗1⁄3
cup chopped cilantro1⁄3

Step-by-step instructions

1
Heat a large pan or pot over medium high heat. Add 2 tbsp olive oil to the pot and brown the lamb, set aside lamb meat and add the diced onions, garlic and ginger to the pan. Saute until soft and slightly brown. Add all of the spices and stir them in well, cook for another minute or two.
2
In a food processor rough chop the tomatoes, add them to the pan and stir well, deglazing any browned bits from the bottom of the pan. Add the lamb and yogurt. Stir well and bring to a boil. Cover and simmer for and hour and a half or until the lamb is tender. Stir in chopped cilantro and serve over jasmine rice with naan bread.

Source: food.com

Original recipe ↗

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