bFeedme

Cooking, Recipe and Food Blog

  • Home
  • About
  • Archives
  • Contact Us
  • Store

Rogan Josh

June 21, 2011 By Delia

Rogan josh is a Kashmir lamb curry with a hint of tomatoes. It is so tasty that I could not get enough of it. I normally prefer eating stews with rice, but this time it was perfect with warm buttered garlic naan bread. You may also add some chili to make it spicy. As for me I like it with just a hint of spiciness, paprika would be the perfect add on to this dish.

Ingredients:

1 tablespoon olive oil

1kg diced lamb

2 brown onions, peeled and roughly chopped

1 teaspoon grated ginger

2 cloves garlic, finely chopped

1 tablespoon curry powder

400g canned tomatoes, chopped

1/4 cup tomato paste

1/4 teaspoon ground coriander

1 1/2 cup water

Salt and pepper to taste

 

Heat the oil in a large skillet over medium heat. Fry the lamb for 5-8 minutes until the edges are browned. Add more oil if needed. Transfer the lamb to a slow cooker.

Sauté the garlic, onions, ginger, coriander and curry powder in the frying pan until fragrant, around 2-3 minutes. Place it in the slow cooker along with the canned tomatoes, tomato paste and water. Season it with salt and pepper. Mix well. Cook it for 1 1/2-2 hours on low until the lamb is very soft. Serve with rice or naan bread.

 

Photo Courtesy Of:   jvree

 

Filed Under: Recipe, Take It Slow- Crock Pot Recipes Tagged With: Kashmir recipe, lamb curry, lamb stew, Rogan Josh

Categories