Lamb Rogan Josh
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Serves/Makes: 4
Ready in: > 5 hrs
- 2 pounds lean lamb shoulder, trimmed and cut into chunks
- 1/2 cup plain yogurt
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 teaspoons garam masala
- 2 cups canned diced tomatoes
- 2 cloves garlic, peeled
- 1 large onion, chopped
- 1 piece (2-inch size) ginger root, peeled and chopped
- 3 tablespoons vegetable oil
- 1 cup water
- 2 tablespoons chopped fresh cilantro
- fresh cilantro sprigs for garnish
Combine the lamb, yogurt, cardamom, cinnamon, paprika, turmeric, coriander, cumin, and cayenne in a bowl and mix well. Cover the bowl and refrigerate overnight. Combine the garam masala, tomatoes, garlic, onions, and ginger in a food processor. Process until smooth. Set the pressure cooker to saute mode. Add the oil. When hot, add the tomato puree and cook for 5 minutes, stirring frequently. Add the lamb and along with the yogurt marinade. Stir in the water. Mix all well. Lock the lid of the pressure cooker and set to pressure cook for 20 minutes. Use the quick release method to release the pressure when the time is up. The lamb should be tender, if not, set it to cook for 5 more minutes and again use the quick release method. Turn the pressure cooker back to saute mode and bring the liquid in the pot to a boil. Simmer until thickened. Stir in the chopped cilantro at serving time and garnish individual servings with the sprigs.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.