Rogan Josh

14 ingredients
10 steps

Ingredients

  • 1 12 teaspoons ground cumin
  • 1 12 teaspoons ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon chili powder
  • 1 teaspoon ground cinnamon
  • 12 teaspoon salt
  • 12 teaspoon ground turmeric
  • 14 teaspoon saffron thread
  • 14 teaspoon ground cloves
  • 1 12 lbs boneless leg of lamb, trimmed and cut into 1/2-inch cubes
  • 1 teaspoon canola oil
  • 1 cup less-sodium beef broth
  • 12 cup low-fat yogurt
  • 12 cup chopped fresh cilantro

Directions

  1. 1
    Combine first 9 ingredients in a large zip-top plastic bag.
  2. 2
    Add lamb; seal and shake to coat.
  3. 3
    Refrigerator 8 hours or overnight.
  4. 4
    Heat oil in a large saucepan over medium-high heat.
  5. 5
    Add lamb mixture; cook 4 minutes, stirring constantly.
  6. 6
    Add broth, scraping pan to loosen browned bits; bring to a boil.
  7. 7
    Cover, reduce heat, and simmer 1 hour.
  8. 8
    Increase heat to medium-high; partially cover and cook 1 hour or until lamb is tender.
  9. 9
    Uncover and cook 5 minutes or until sauce thickens.
  10. 10
    Remove from heat; stir in yogurt and cilantro, serve over basmati rice.

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