Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Lamb Rogan Josh

StarStarStarStarEmpty star

Your rating

Lamb Rogan Josh

From recipe request: posted by SuzieQue.

 

Yield

4 servings

Prep

10 min

Cook

25 min

Ready

40 min

Ingredients

Amount Measure Ingredient Features
2 pounds lamb shoulder
lean, trimmed and cut into chunks
Camera
½ cup yogurt, plain
Camera
4 cardamom pods
green
* Camera
½ teaspoon cinnamon
or 1 small cinnamon stick
Camera
2 teaspoons paprika
Camera
1 teaspoon turmeric
Camera
1 teaspoon coriander
ground
Camera
1 teaspoon cumin
ground
Camera
½ teaspoon cayenne pepper
Camera
2 teaspoons garam masala
* Camera
2 cups tomatoes, canned
Camera
2 garlic cloves
peeled
* Camera
1 large onions
chopped
Camera
2 inches ginger root
1 piece
* Camera
3 tablespoons vegetable oil
Camera
1 cup water
Camera
2 tablespoons cilantro
freshly chopped
Camera
cliantro sprigs
for garnish
*

Ingredients

Amount Measure Ingredient Features
907.2 g lamb shoulder
lean, trimmed and cut into chunks
Camera
118 ml yogurt, plain
Camera
4 each cardamom pods
green
* Camera
2.5 ml cinnamon
or 1 small cinnamon stick
Camera
1E+1 ml paprika
Camera
5 ml turmeric
Camera
5 ml coriander
ground
Camera
5 ml cumin
ground
Camera
2.5 ml cayenne pepper
Camera
1E+1 ml garam masala
* Camera
473 ml tomatoes, canned
Camera
2 cloves garlic cloves
peeled
* Camera
1 large onions
chopped
Camera
2 inches ginger root
1 piece
* Camera
45 ml vegetable oil
Camera
237 ml water
Camera
3E+1 ml cilantro
freshly chopped
Camera
1 x cliantro sprigs
for garnish
*

Directions

In a bowl or zippered plastic bag, toss lamb with yogurt.

In a blender or spice grinder, pulverize whole cardamom and cinnamon.

Add to lamb mixture with paprika, turmeric, coriander, cumin and cayenne.

Cover and refrigerate overnight.

In a food processor, combine garam masala, tomatoes, garlic, onions and ginger; purée until smooth.

In a pressure cooker, heat oil over medium heat.

Add tomato mixture and cook for 5 minutes.

Stir in lamb and marinade. Stir in water.

Lock the lid in place and bring cooker up to full pressure over medium-high heat.

Reduce heat to medium-low, just to maintain even pressure, and cook for 20 minutes.

Remove from heat and release pressure quickly.

The lamb should be fork tender.

If not, return to full pressure and cook for another 5 minutes.

Release pressure quickly.

Remove lid and bring to boil.

Reduce heat and simmer curry until nicely thickened.

Stir in cilantro just before serving.

Garnish with cilantro sprigs.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 487g (17.2 oz)
Amount per Serving
Calories 52655% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 149mg 50%
Sodium 396mg 17%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 93g
Vitamin A 15% Vitamin C 28%
Calcium 15% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe