LAMB ROJAN JOSH
6 Servings
Introduction
An Indian lamb curry with a heady combination of intense spices in a creamy tomato curry dish of Persian or Kashmiri origin.
Ingredients
3 Tablespoons lemon juice, fresh
8 ounces natural yogurt (plain)
1 teaspoon salt
4 garlic cloves, minced
1 inch piece ginger root, peeled, grated
2 pounds Lamb shoulder, one inch cubes
4 Tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 bay leaf
4 green cardamom pods
1/4 cup yellow onion, finely diced
2 teaspoons cumin, ground
2 teaspoons coriander, ground
1 teaspoon Indian chili powder
14 ounce diced tomato, canned
2 Tablespoons tomato paste
1 cup chicken stock
Steps
In a large mixing bowl combine lemon juice, yogurt, salt, two cloves chopped garlic, ginger and lamb cubes. Cover with plastic wrap and refrigerate overnight.
Heat vegetable oil in a wok or cast iron skillet. Fry bay leaf, cumin seeds and cardamom pods for about two minutes until fragrant. Add onion and remaining two cloves of minced garlic. Stir until onions are translucent and garlic is lightly toasted. Add coriander, cumin and chili powder. Cook for an additional two minutes.
Add marinated lamb to the pan and cook over high heat for about five minutes. Stir occasionally to prevent yogurt from burning. Stir in tomatoes, tomato puree and stock. Cover with aluminum foil and braise in a 350 degree oven for about one hour or until lamb is fork tender.
Serve Rojan Josh with steamed Basmati rice.