Ingredients 1 ½ teaspoons ground cumin 1 ½ teaspoons ground coriander 1 teaspoon ground ginger 1 teaspoon chili powder 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon … INGREDIENTS: WATER, TOMATO, ONION, FOOD STARCH-MODIFIED, SPICES (INCLUDING PAPRIKA, CARDAMOM, AND TURMERIC), CANOLA OIL, TOMATO PASTE, SUGAR, CONTAINS 2% OR LESS OF DRIED ONION, GARLIC, GINGER, SALT, ACETIC ACID, PAPRIKA OLEORESIN (COLOR), CITRIC ACID, DRIED CILANTRO. 1 ½ pounds boneless leg of lamb, trimmed and cut into 1/2-inch cubes. Remove from heat; stir in yogurt and cilantro. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Other than cutting up the lamb (next time I'll have the butcher do it) the dish was pretty easy. (Madhur Jaffrey's recipe calls for a 4:1 ratio of paprika to cayenne.) While the traditional preparation uses whole dried chilies that are de-seeded, soaked in water, and ground to a paste, non-traditional shortcuts use either Kashmiri chili powder (available in Indian stores) or a mixture of paprika (predominantly) and cayenne pepper, adjusted to taste. I enjoyed it and my meat was tender after 1 1/2 hours. He didn't like the gaminess of the meat nor the spices. Heat up the oil in a large pan, and fry the paste for 3-4 minutes on a low heat until slightly golden. Nutrition I liked it very much, but my fiancee did not. The spice pouch will continue adding flavor. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. MAY CONTAIN TRACES OF PEANUT, ALMOND, CASHEW, AND COCONUT. 1 (1 1/2-pound) leg of lamb or mutton, bone intact, cut into pieces, 1 (3/4-inch) piece fresh ginger, peeled and cut in half, 2 tomatoes, blended to a pulp in a food processor, Handful chopped fresh cilantro, leaves and stems. Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. We had extended family over for dinner, and everyone enjoyed it. MyRecipes.com is part of the Allrecipes Food Group. I took the advice from other reviewers and used about 3 c. of beef broth for the sauce and I also added a diced red pepper. Sign up for the Recipe of the Day Newsletter Privacy Policy. this link is to an external site that may or may not meet accessibility guidelines. Refrigerator 8 hours or overnight. I haven't had lamb in years and decided to try this. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Uncover and cook 5 minutes or until sauce thickens. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over. I loved loved loved this dish. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out. An updated version served in Sanjeev Kapoor's restaurants uses white and black cardamom, anise, and bay leaves. All rights reserved. *Can be found at specialty Asian markets. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Info. © 2020 Discovery or its subsidiaries and affiliates. Heat the oil in a large pan over a medium heat. A Kashmiri classic, Rogan josh, is a hearty lamb stew that is packed with flavour. Heat the oil in a large pan over a medium heat. Add broth, scraping pan to loosen browned bits; bring to a boil. Heat the oil in a large heavy … MyRecipes may receive compensation for some links to products and services on this website. Stir in the ground coriander, cumin, red chile powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Buy Pataks Rogan Josh Sauce Medium 450g online at the best price and get it delivered across UAE. Everybody understands the stuggle of getting dinner on the table after a long day. It takes on a characteristic red hue from the use of bright-colored spices. Add the garlic and ginger paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. © Copyright 2020 Meredith Corporation. Heat oil in a large saucepan over medium-high heat. Add lamb; seal and shake to coat. Add enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through. Cover, reduce heat, and simmer 1 hour. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant. 193 calories; calories from fat 38%; fat 8.2g; saturated fat 2.5g; mono fat 3.5g; poly fat 0.9g; protein 24g; carbohydrates 4.8g; fiber 1.5g; cholesterol 67mg; iron 2.6mg; sodium 396mg; calcium 90mg. Originating in Kashmir in northern India, where various trade routes and political rivalries have played out, this mild, aromatic lamb curry uses seasonings reflective of its crossroad status. Add lamb mixture; cook 4 minutes, stirring constantly. If you're worried about biting on whole spices, you can leave them out of this dish. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Stir in the chopped fresh cilantro just before serving. Increase heat to medium-high; partially cover and cook 1 hour or until lamb is tender. Do try the dish and add extra garam masala powder at the end if you feel it needs it. Find best deals and offers for UAE on LuLu Hypermarket UAE Offers may be subject to change without notice. Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to a fine paste. Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened. Combine first 9 ingredients in a large zip-top plastic bag. Serve inside a pita pocket or with toasted pita chips. Put the onions in a food processor and whizz until very finely chopped. Fry the spices first, and then fish them out with a slotted spoon, tie them in a muslin pouch and add it back to the simmering curry.