Hearty Lamb Curry (Roghan Josh) Recipe

Name: Hearty Lamb Curry (Roghan Josh)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves, minced; 1 tablespoon minced peeled fresh ginger; 1 teaspoon salt; 1/2 cup plain 2% reduced-fat Greek yogurt; 2 1/4 teaspoons garam masala, divided; 1 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces; 1 1/2 cups water; 1 tablespoon canola oil; 1 teaspoon cumin seeds; 1 (3-inch) cinnamon stick; 6 cardamom pods; 6 whole cloves; 2 bay leaves; 1/2 cup finely chopped red onion; 2 tablespoons paprika; 1/4 teaspoon ground red pepper; 1/4 teaspoon crushed saffron threads; 1 tablespoon tomato paste; 1 tablespoon chopped fresh cilantro; 1/8 teaspoon freshly ground black pepper; 3 cups hot cooked basmati or jasmine rice

Servings: persons

4 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1 teaspoon salt
1/2 cup plain 2% reduced-fat Greek yogurt
2 1/4 teaspoons garam masala, divided
1 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 1/2 cups water
1 tablespoon canola oil
1 teaspoon cumin seeds
1 (3-inch) cinnamon stick
6 cardamom pods
6 whole cloves
2 bay leaves
1/2 cup finely chopped red onion
2 tablespoons paprika
1/4 teaspoon ground red pepper
1/4 teaspoon crushed saffron threads
1 tablespoon tomato paste
1 tablespoon chopped fresh cilantro
1/8 teaspoon freshly ground black pepper
3 cups hot cooked basmati or jasmine rice

1
Combine garlic and ginger on a cutting board. Sprinkle with salt, and mash to a paste by dragging and pressing broad side of knife over mixture several times. Combine garlic mixture, yogurt, and 2 teaspoons garam masala in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 8 to 24 hours, turning bag occasionally.
2
Add 1 1/2 cups water to bag; seal and shake to rinse lamb. Remove lamb from bag with a slotted spoon, reserving marinade in bag. Pat lamb dry with paper towels.
3
Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add half of lamb; cook 5 minutes or until browned, stirring occasionally. Remove lamb and juices from pan. Repeat procedure with remaining half of lamb.
4
Reduce heat to medium. Add cumin, cinnamon, cardamom, cloves, and bay leaves to pan; saute 30 seconds. Add onion; saute 4 minutes or until browned. Return lamb and juices to pan. Add paprika, ground red pepper, and saffron; cook 15 seconds. Add reserved marinade and tomato paste, scraping pan to loosen browned bits. Reduce heat to low; cover and simmer 1 hour or until lamb is tender. Remove from heat; stir in remaining 1/4 teaspoon garam masala, cilantro, and black pepper. Serve over rice.

1315

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 garlic cloves, minced, 1 tablespoon minced peeled fresh ginger, 1 teaspoon salt, 1/2 cup plain 2% reduced-fat Greek yogurt, and more.

Yes, Hearty Lamb Curry (Roghan Josh) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hearty Lamb Curry (Roghan Josh)

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