Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, lamb rogan josh. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Lamb rogan josh is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Lamb rogan josh is something that I’ve loved my entire life. They are nice and they look fantastic.
This is the ultimate in Rogan Josh recipes, and it is so simple to make! It features a very special ingredient, Ratan Jot, which gives the curry a glorious. Vikram Sunderam's recipe for aromatic lamb rogan josh is a simplified version of the succulent lamb stew he serves at his restaurant Rasika in.
To get started with this recipe, we have to prepare a few ingredients. You can have lamb rogan josh using 18 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Lamb rogan josh:
- Take 3 tbsp lemon juice
- Take 1 cup natural or plain yogurt
- Get 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
- Make ready 60 ml vegetable oil
- Make ready 1/2 tsp cumin seeds
- Prepare 2 bay leaves
- Get 4 green cardamom pods
- Get 1 finely chopped onion
- Make ready 2 tsp ground coriander
- Take 2 tsp ground cumin
- Prepare 400 grams chopped tomatoes
- Make ready 2 tbsp tomato puree or paste
- Prepare 150 ml water
- Get 1 toasted cumin seeds and bay leaves
- Get 1 plain boiled rice. you can use basmati rice also to serve
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! Lamb Rogan Josh more specifically the Kashmiri version is wonderful. It has a thick gravy made of yoghurt Kashmiri Lamb Rogan Josh.
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.
Slow cooked lamb curry with ginger, chilli, yoghurt and saffron. We love curry, and nothing quite gets us as excited as a lamb rogan josh. The trick to this is patience, and a seriously good paste. 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. Boneless Lamb slow cooked with yogurt and traditional Indian warm spices.
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