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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut meat into stew-sized cubes, brown in fat (do this in batches to avoid steaming the meat). Remove meat, but leave all the drippings and oil. | 2. Brown the onion in the same pan. Add Rogan Josh and salt, stir for one minute. | 3. Return meat to pan along with any juices that have accumulated in the bowl. Slowly blend in water and yogurt. | 4. Cook 1-2 hours over low heat. At the end, raise heat to reduce sauce until thickened (you may add a small amount of cornstarch disolved in water.). | 5. This would probably work well in a pressure cooker. | 6. Serve with roasted potatoes, or over rice or noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	2			2422.224	0.0	153.1354	195.8645
ghee	4	tablespoons		-	-	-	-
onion	1		minced	60.0	14.01	1.65	0.15
spice	4	tablespoons	mixed	63.12	17.3088	1.4616	2.0856
salt	1	teaspoon		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
plain yogurt	3/4	cup		-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004

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