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Lamb Rogan Josh

2 pounds lean lamb shoulder -- trimmed, and cut into chunks
1/2 cup plain yogurt
4 green cardamom pods
1 small cinnamon stick (or 1/2 tspn ground cinnamon)
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons garam masala
2 cups canned tomatoes
2 garlic cloves -- peeled
1 large onion -- chopped
1 piece ginger root - (abt 2")
3 tablespoons vegetable oil
1 cup water
2 tablespoons chopped cilantro
Cilantro springs -- for garnish

In a bowl or zippered plastic bag, toss lamb with yogurt. In a blender or spice grinder, pulverize whole cardamom and cinnamon. Add to lamb mixture with paprika, turmeric, coriander, cumin and cayenne. Cover and refrigerate overnight.

In a food processor, combine garam masala, tomatoes, garlic, onions and ginger; purée until smooth.

In a pressure cooker, heat oil over medium heat. Add tomato mixture and cook for 5 minutes. Stir in lamb and marinade. Stir in water.

Lock the lid in place and bring cooker up to full pressure over medium-high heat. Reduce heat to medium-low, just to maintain even pressure, and cook for 20 minutes. Remove from heat and release pressure quickly. The lamb should be fork tender. If not, return to full pressure and cook for another 5 minutes. Release pressure quickly.

Remove lid and bring to boil. Reduce heat and simmer curry until nicely thickened. Stir in cilantro just before serving. Garnish with cilantro sprigs.

This recipe yields 4 to 6 servings.

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