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- Roganjosh (Rich Lamb Curry)
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PrintROGANJOSH (RICH LAMB CURRY)
Serves :
4
Preparation Time :
Cooking Time :
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Preparation Method :
- Grind the whole spices to a fine powder with the dried bay leaves. Blend the garlic and ginger with little water separately to a smooth paste.
- Heat the oil in a large saucepan. Add the lamb and brown well over a high flame.
- Add the ginger-garlic paste and cook over a moderate flame, stirring constantly as the water starts to dry.
- Add yogurt and cook over a moderate to high flame, stirring constantly, folding the yogurt into the lamb for about 10 - 12 minutes.
- When boiling, simmer, stirring until the liquid has reduced to half.
- Add the ground whole spices, ground coriander and salt and cook, stirring, for few minutes.
- Cover and cook over a low flame until the meat is tender. Keep stirring; add water if the sauce looks dry.
- Add the garam masala, black pepper, fennel seed powder and ground almonds.
- Adjust the seasoning and add paprika and cook for few minutes, add the chopped coriander and serve.
INGREDIENTS
- 750 grams spring lamb or mutton, cut into large bone-in cubes
- 400 ml full-fat yogurt, stirred well
- 100 ml Cooking oil
- 2 black cardamom pods
- 9 green cardamom pods
- 6 cloves
- 5 cm cinnamon stick
- 2 teaspoon cumin seeds
- Chilli powder, to taste
- 2 dried bay leaves
- 6 large garlic cloves
- 2 tablespoon ginger, peeled weight, cut into large pieces
- 1 tablespoon ground coriander
- ½ teaspoon freshly ground black pepper
- 2 teaspoon fennel seeds, ground
- 2 tablespoon ground almonds
- 1 teaspoon paprika, for colour
- Garam masala to taste
- Salt, to taste
- Chopped fresh coriander leaves
16 comments for “Roganjosh (Rich Lamb Curry)”
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