Lamb Rogan Josh

Lamb Rogan Josh
Yield
4to 6 servings
Yield
4to 6 servings
Lamb Rogan Josh
Yield
4to 6 servings
Yield
4to 6 servings
Ingredients
  • 2pounds Indian-Curry-Seasoned Lamb
  • 4tablespoons ghee
  • 3cups Indian curry sauce base
  • 1tablespoon garlic purée
  • 1tablespoon ginger purée
  • 2tablespoons paprika
  • 1tablespoon red chili powder
  • 2tablespoons cashew paste(Pound cashews with a little water into a paste.
  • 1tablespoon cumin powder
  • 1/2teaspoon turmeric
  • 3tablespoons yogurt
  • 1tablespoon Garam Masala
  • coarse salt
  • black pepper
  • 3tablespoons coriander
Yield:
Instructions
  1. Melt the ghee in a large wok or pan over medium heat.
  2. Add the garlic and ginger pastes and fry for about 15 seconds.
  3. Add the Indian curry-seasoned lamb, paprika, cumin, cashew paste, turmeric and chili powder and the curry sauce and bring to a boil.
  4. The sauce will turn a deep red color.
  5. Reduce the heat and add the yogurt one teaspoon at a time whisking as you do to combine.
  6. If you add the yogurt all at once it will curdle.
  7. Check for seasoning and add salt and pepper to taste along with the garam masala.
  8. Serve over white rice or with naans sprinkled with the coriander.