Rogan Josh (Indian Lamb Curry) recipe

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Ingredients

1 tablespoon shredded coconut
1 teaspoon whole coriander seeds
1 teaspoon cumin seeds
1 teaspoon poppy seeds
12 peppercorns
6 whole cloves
¼ cup water
4 cloves garlic, chopped
1 (1 inch) piece fresh ginger, chopped
5 tablespoons ghee
1 medium onion, diced
5 cardamom pods, seeds removed and crushed
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon ground turmeric
½ teaspoon garam masala
⅛ teaspoon ground mace
⅛ teaspoon ground nutmeg
1 cup crushed tomatoes
¼ cup plain yogurt
1 ½ pounds mutton, cubed
¼ cup water

Nutrition Info

372.7 calories
carbohydrate: 11.1 g
cholesterol: 122.1 mg
fat: 24.6 g
fiber: 2.7 g
protein: 27.9 g
saturatedFat: 13.4 g
servingSize: -
sodium: 736.8 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Make masala seasoning by combining coconut, coriander seeds, cumin seeds, poppy seeds, peppercorns, and cloves in a dry, heavy skillet over medium heat. Cook and stir until toasted and golden brown, 1 to 2 minutes. Remove from the heat.

  2. Transfer toasted seeds to a blender. Add 1/4 cup water, garlic, and ginger. Blend until combined and set aside.

  3. Heat ghee in a large saucepan over medium-high heat. Add onion and crushed cardamom seeds. Cook and stir until onions are golden brown, 8 to 10 minutes. Stir in reserved masala seasoning, salt, chili powder, turmeric, garam masala, mace, and nutmeg, cook for 5 minutes.

  4. Stir in crushed tomatoes, cook for 5 minutes. Add yogurt, cook for 2 to 3 minutes. Add mutton and remaining 1/4 cup water. Reduce heat to low and cook until mutton is tender, 1 to 2 hours.

Recipe Yield

4 servings

Recipe Note

This lamb curry takes a while, but works well and the masala was fun. Garnish with cilantro.

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