Rogan josh is a hearty dish I often enjoyed in my time abroad, but rarely get to have Stateside. Lamb is not a popular protein in my area and I never see it at the grocery store. In fact, for this recipe I had to use ground lamb instead of leg of lamb. But, if you can find the ingredients this is an excellent and unique dish to serve your friends.
You will need:
1 large onion, chopped (whatever kind looks good at the market)
1 tsp minced ginger
2 tsp minced garlic
2 tsp salt
1 tsp tumeric
4 tsp garam masala
1 tsp ground coriander
3 tsp ground cumin
1 tsp chili powder
1 pound lamb (chunked preferred, but ground is fine)
3-4 medium tomatoes, pureed
1/4 cup plain or Greek yogurt
Vegetable oil
In a large pot, pour a few teaspoons of vegetable oil. Over a medium-high heat, saute the onions until they begin to soften, stirring to keep them from burning. Add garlic and ginger and continue to saute and stir for a few minutes more. Add salt, tumeric, garam masala, coriander, cumin, and chili powder, continuing to cook for a few more minutes. At this point, you should have a brown mess in your pot. Add the lamb to the pot and continue to stir.
Now you should have a pink and brown mess.
Continue to cook on medium-high heat until lamb is browned; about 3-4 minutes if its ground lamb or 5-6 minutes for chunks. Add tomatoes and let everything cook together for about 10 minutes to allow everything to sort of stew. Stir occasionally. Stir in the yogurt and let cook for a few more minutes on a high heat. Then reduce the hob to the lowest heat setting and put a lid on the pot. Let simmer for one hour, stirring very occasionally. It should then look something like this:
At this point, I wish you had smell-o-vision.
Serve with naan, chipatis, or rice. Try rice made with fresh chopped coriander. Keep any leftovers in an air-tight container in the fridge. Should be good for a week or so.
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