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Lamb Roghan-Josh

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Submitted by di

YIELD

4 servings

PREP

15 min

COOK

60 min

READY

75 min

Ingredients

1 15
TABLESPOON ML CORIANDER SEEDS
1 ½ 7.5
TEASPOONS ML RED PEPPER FLAKES
1 1
KILOGRAM KILOGRAM LAMB
boneless, cubed
½ 2.5
TEASPOON ML GINGER
grated
4 4
EACH EACH CLOVES
whole *
4 6E+1
TABLESPOONS ML GHEE (CLARIFIED BUTTER)
or butter
¾ 177
CUP ML YOGURT, PLAIN
½ 2.5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML CARDAMOM SEEDS
ground
1 237
CUP ML WATER
3 15
TEASPOONS ML GARAM MASALA *
¼ 1.3
TEASPOON ML SAFFRON THREADS
powdered *
½ 118
CUP ML CREAM
2 3E+1
TABLESPOONS ML ALMONDS
flakes, toasted

Directions

In a dry pan, toast the coriander seeds until very aromatic.

Add the chilli flakes and cook briefly, then grind to a fine powder.

Season the meat with ginger, and brown in the ghee or butter with the cloves.

Sprinkle on the coriander and chilli.

Add the yoghurt, the meat, nutmeg and cardamom to the pan and cook for 8 minutes, stirring occasionally.

Add the water, cover the pan and simmer for about 50 minutes until the meat is very tender.

Uncover halfway through cooking to reduce the sauce is a drier curry is preferred.

Add the garam masala.

Stir saffron into the cream and add to the pan.

Cook gently, stirring for 3 to 4 minutes.

Serve over white rice and garnish with the toasted almond flakes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 209 88% from fat
 % Daily Value *
Total Fat 20g 32%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 117mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 15% Vitamin C 2%
Calcium 10% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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