Rogan Josh – Indian Lamb Curry
recipe

A delicious Indian lamb curry made with boneless lamb or mutton, offering a spicy yet gentle flavor experience. Perfect served with cauliflower rice.
Preparation time: 4 hours
Serving size: 4-6 servings

Ingredients:

- 1 kg boneless lamb or mutton
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 1.5 tablespoons grated ginger
- 250 ml plain yogurt
- 100 ml water
- 2 bay leaves
- 0.75 teaspoon salt
Spice Mix:
- 2 teaspoons coriander powder
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon black or green cardamom
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon cloves
For Garnish:
- Fresh coriander or mint, chopped

Instructions:

1. Bring the meat to room temperature about two hours before cooking. Trim the fat and cut the meat into cubes.
2. Combine all the spice mix ingredients and grind them into a fine powder.
3. Brown the meat cubes in batches in a pan, then transfer them to a large pot.
4. Sauté the onions in the same pan for a couple of minutes, then add the garlic, ginger, bay leaves, and spice mix. Stir for a moment and pour the mixture into the pot with the meat.
5. Add the yogurt, water, and salt to the pot. Cover and simmer for at least one hour for lamb and at least three hours for mutton.
6. If needed, add a splash of water during cooking. At the end, you can reduce the sauce slightly by removing the lid.
7. Transfer the curry to a serving dish and garnish with fresh coriander before serving.

Nutritional Information (per serving, estimated):

- Calories: 450 kcal
- Protein: 35 g
- Carbohydrates: 10 g
- Fat: 30 g
- Fiber: 1 g
- Salt: 1 g

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