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Rogan Josh

2 pounds lamb
1 tablespoon ghee or olive oil
2 onions, chopped
1/2 cup plain yogurt
1 teaspoon chili powder
1 tablespoon ground coriander
2 tsp. ground cumin
1 tsp. ground cardamom
1/2 tsp. ground cloves
1 tsp. ground turmeric
3 cloves garlic, crushed
1 tablespoon fresh ginger, grated
1 tsp. salt
13-14 oz. can peeled tomatoes
3 tsp. garam masala
1/4 cup slivered almonds, toasted (for garnish)
cilantro leaves, (for garnish)

Cut lamb into 1 inch cubes. Heat ghee or oil in a large pan. Add onion; cook, stirring until soft. Add yogurt, ground spices, garlic and ginger. Combine well. Add salt and undrained tomatoes. Simmer uncovered for five minutes. Add lamb, stir until coated. Cook over low heat for 1-1 1/2 hours, or until lamb is tender. Uncover and simmer until liquid is almost absorbed. Sprinkle with garam masala; stir until mixed through. Serve sprinkled with almonds and cilantro leaves.

Serves 4-6