Lamb in Fragrant Garlic Cream Sauce (Rogan Josh)
Lamb, sour cream and coriander come together in this South Asian sauce, fragrant with ginger and cumin and simmered on the stove. Serve with basmati rice.
6 hr · Serves 8 · Takes some skill
Ingredients
Marinade
Method
Start cooking mode- Prep 180 min · Cook 180 min · 360 min total
- hard
- 1
Put the ingredients for the marinade except the ghee into a food processor and blend until finely pureed.
- 2
Pour the marinade over the lamb, the pour the ghee over it. Mix thoroughly to coat the lamb pieces, then cover and let the meat marinate at least 1/2 hour at room temperature, or 2 hours in the fridge.
- 3
Transfer the meat and the marinade into a large dutch oven. Bring the contents to a boil over med-low heat, reduce the heat and simmer, covered, until the lamb is very tender (about 2-2 1/2 hours depending on the quality of the meat).
- 4
Stir frequently to prevent the sauce's sticking to the bottom of the pan and burning. Heat the 4 tbl ghee in a small frying pan on high heat.
- 5
When it is very hot, add the garlic, and fry for 15 seconds stirring very rapidly. Add the cardamom, cumin, and garam masala.
- 6
As soon as the spices begin to sizzle and become fragrant (3-5 seconds), turn off the heat and pour the spiced butter and spices over the meat.
- 7
Add the cream and stir to combine the ingredients. Allow the lamb to then rest at room temperature for 2 hours.
- 8
When ready to serve, taste for salt, then reheat the meat until piping hot and serve. Note 3- serve with basmati rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
