Rogan Josh

Rogan Josh (Lamb Curry)
  • 6 garlic cloves, roughly chopped
  • 1 large onion, roughly chopped
  • 1 thumb-sized piece fresh ginger, peeled and roughly chopped
  • 1 tsp. ground cinnamon
  • 2 tsp. ground cumin
  • 2 tsp. ground coriander
  • 1 T. paprika
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1 T. tomato purée
  • 4 T. vegetable oil or ghee (clarified butter)
  • 2 ¼ lb. lamb, cut into bite-size cubes
  • 8-10 cardamom pods, lightly crushed with the back of a spoon
  • 10 oz. beer

In a food processor, blend together the garlic, onion, ginger, all of the ground spices, salt and tomato purée.

Heat the oil or ghee in a large saucepan or flameproof casserole and add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the beer and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is tender. Let the dish rest for 5 minutes before serving. Serve over hot cooked rice and sprinkled with chopped cilantro.

  • Yields: 4-6 servings
  • Preparation Time: 1 hour and 30 minutes
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