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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | 3. 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. | 4. Transfer the meat and the marinade into a large dutch oven. | 5. 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). | 6. Stir frequently to prevent the sauce's sticking to the bottom of the pan and burning. | 7. Heat the 4 tbl ghee in a small frying pan on high heat. | 8. When it is very hot, add the garlic, and fry for 15 seconds stirring very rapidly. | 9. Add the cardamom, cumin, and garam masala. | 10. 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. | 11. Add the cream and stir to combine the ingredients. | 12. Allow the lamb to then rest at room temperature for 2 hours. | 13. When ready to serve, taste for salt, then reheat the meat until piping hot and serve. | 14. Note: sometimes too much moisture evaporates during cooking which causes the ghee to separate from the sauce; If that happens, add a little milk or water, a tbl at a time, until the fat is re-incorporated back into the dish; Don't degrease since the ghee is a flavoring for the dish. | 15. Note 2- Rogan Josh improves in flavor with keeping, so I usually make it the day or two before I plan to serve it; It will keep in the fridge for 3 days, and freezes well. | 16. Note 3- serve with basmati rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		peeled quartered med	64.0	14.944	1.76	0.16
ginger	2	tablespoons	chopped	9.6	2.1324	0.2184	0.09
coriander	2	tablespoons	ground	29.8	5.499	1.237	1.777
red pepper	3/4	teaspoon		0.9375	0.2065	0.0438	0.0103
plain yogurt	2 1/2	cups		-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
kosher salt	1	tablespoon		-	-	-	-
ghee	1/3	cup	clarified	-	-	-	-
lamb	3		boneless cut lean	3633.336	0.0	229.703	293.7967
ghee	4	tablespoons		-	-	-	-
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
cumin	1	tablespoon	crushed ground	22.5	2.6544	1.0686	1.3362
cardamom	2	teaspoons	ground	12.44	2.7388	0.4304	0.268
garam masala	1	teaspoon		-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
milk				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.