Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection.
Recipes are the creation of Miriam Latour, unless otherwise indicated.

Sunday, September 23, 2012

Dave's Updated Indian Rogan Josh

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Rogan Josh
2 pounds lean lamb shoulder, cut into chunks

1/2 cup plain yogurt
1 1/2 t cornstarch

1 teaspoon cardamon
1/2 teaspoon ground cinnamon
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 teaspoons garam masala
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon chili powder

2 cups canned tomatoes
2 cloves garlic, peeled
1 large onion, chopped
2 potatoes, peeled and cubed
1 piece (2-inch size) ginger root
1 cup less-sodium beef broth
3 tablespoons vegetable oil
2 tablespoons chopped cilantro
cilantro sprigs for garnish

Mix the cornstarch and yogurt together in a small bowl until smooth (this will help prevent the yogurt from curdling).
In a bowl or zippered plastic bag, toss lamb with yogurt. Mix spices with lamb mixture. Cover and refrigerate overnight.

In a food processor, combine tomatoes, garlic, onion and ginger; puree until smooth.

In a large pot heat oil over medium heat. Add tomato mixture and cook for 5 minutes. Stir in lamb and marinade. Add potatoes. Stir in broth.

Simmer for 2-3 hours or until lamb is desired texture.

Stir in cilantro just before serving. Garnish with cilantro sprigs.

PS. The pot I brought was double this recipe.

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