Rhogan Josh Gosht (Lamb in Red Gravy)
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Time
prep 1:00
total 8:00
Ingredients
1-1/2 lb. | lean lamb, cubed | 1/2 cup | plain yogurt | | Salt | 9 oz. | onions, roughly chopped | 1 piece | ginger, coarsely chopped | 2 cloves | garlic | 14 oz. | tomatoes, chopped | 5 tbsp. | ghee or | | oil | 1 tbsp. | chopped fresh cilantro |
Spices (1)
3 | green cardamoms | 3 | cloves | 3 | sm. pieces cassia bark | 1/2 tsp. | turmeric | 1/2 tsp. | chili powder | 1 tsp. | ground coriander | 1 tsp. | ground cumin |
Spices (2)
2 tsp. | garam masala | 2 tsp. | paprika | 1/8 tsp. | red food coloring powder |
1 Recipe Reviews
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Made it exactly as written. Had reservations about not frying off onion/garlic/ginger prior to adding tomatoes which proved correct. Puree ended up more of a Pesto. End result dish not very nice.
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Instructions
Mix lamb and yogurt with spices (1) and salt; let stand for 6 hours minimum or overnight. Put onions, ginger, garlic and tomato into blender and purée.
Melt ghee in a pan and add onion purée. Put lamb mixture in a separate pan (without ghee). Cook both for 20 to 30 minutes. Salt to taste and stir the meat occasionally to prevent sticking.
Combine the two mixtures and cook for a further 1/2 an hour or so, until the meat is quite tender. Add spices (2) and fresh cilantro/coriander. Mix well and cook for a further 5 minutes before serving.
Author's Comments
If at any time the curry gets too dry, add a little water. Alternatively, after both meat and purée have been fried, they can be put in a casserole dish in a preheated 375°F (190°C) oven and baked for 45 minutes. Add spices (2) and bake for a further 10 to 15 minutes. Add fresh coriander and serve.
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