Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, lamb rogan josh. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Rogan Josh - an Indian lamb curry with a heady combination of intense spices in a creamy tomato curry sauce. The lamb is fall apart tender and packs a serious flavour punch! This is the ultimate in Rogan Josh recipes, and it is so simple to make!
Lamb rogan josh is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Lamb rogan josh is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook lamb rogan josh using 18 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lamb rogan josh:
- Make ready 3 tbsp lemon juice
- Take 1 cup natural or plain yogurt
- Take 1 tsp salt
- Make ready 2 crushed garlic cloves
- Get 1 inch piece fresh root ginger finely grated
- Get 900 grams lean lamb fillet, cubed
- Prepare 60 ml vegetable oil
- Make ready 1/2 tsp cumin seeds
- Make ready 2 bay leaves
- Make ready 4 green cardamom pods
- Make ready 1 finely chopped onion
- Get 2 tsp ground coriander
- Make ready 2 tsp ground cumin
- Get 400 grams chopped tomatoes
- Prepare 2 tbsp tomato puree or paste
- Prepare 150 ml water
- Prepare 1 toasted cumin seeds and bay leaves
- Take 1 plain boiled rice. you can use basmati rice also to serve
Whether you call this Lamb rogan josh or mutton rogan josh doesn't matter. This Indian classic is made with mutton or lamb cooked with yogurt sauce and caramelized onions. Fastest ever Pressure Cooker Lamb Rogan Josh recipe allows to make this classic, Kashmiri lamb dish in one step with no fuss. This makes a great weeknight Indian curry!
Instructions to make Lamb rogan josh:
- In large bowl, mix together the lemon juice, yogurt, salt, one crushed garlic clove, salt and the yogurt. Add the lamb and marinate in the refrigerator overnight.
- Heat the oil in a wok or a large pan and fry the cumin seeds until they splutter. Add the bay leaves and cardamom pods and fry for 2 minutes.
- Add the onion and the remaining garlic and fry for 5 minutes. Add the coriander, cumin and chilli powder. Fry for 2 minutes.
- Add the marinated lamb to the pan and cook for a further 5 minutes, stirring occasionally to prevent it from sticking to the bottom.
- Add the tomatoes, tomato puree and water. Cover and simmer for 1- 11/2 hours. Garnish with toasted cumin seeds and bay leaves. Serve with rice.
Boneless Lamb slow cooked with yogurt and traditional Indian warm spices. This lamb curry is popular by name of Mutton (lamb or goat meat) Rogan Josh, from Jammu and Kashmir region of India. In Madhur Jaffery's Indian Cookery, lamb or beef was recommended but I have done it with chicken before now, and it was just as nice. Lamb Rogan Josh more specifically the Kashmiri version is wonderful. It has a thick gravy made of yoghurt Kashmiri Lamb Rogan Josh.
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