Spices 
Seasonings 
Organics 
Salt-Free 
Chiles 
Spice Sets 
Gourmet Salts 
Recipes  |
Rogan Josh
1/2 teaspoon Asafetida Powder 2 tablespoons water 1 1/2 cups plain yogurt 1 lb leg of lamb, boneless cut into cubes 1 onion, chopped 2 tomatoes chopped and seeded or 1 can 1/4 cup ghee or vegetable oil 1 1/2 tablespoons garlic and ginger paste 2 tablespoons tomato paste 1 tablespoon Coriander Seed Powder 1/2 teaspoon Chili Powder Mild, more if you like heat 1/2 teaspoon Turmeric Powder 1/2 teaspoon Ground Cumin 2 Bay Leaf 1 teaspoon Sea Salt 1 teaspoon Garam Masala Directions: 1. Dissolve the asafetida powder in the water. 2. Place yogurt in a large bowl and stir in dissolved asafetida. 3. Add lamb to bowl and stir to coat lamb. Marinate for 30 minutes. 4. Process onion and tomatoes in a food processor until blended. 5. Heat ghee or oil in a large skillet with a tight fitting lid. 6. Add the garlic and ginger paste and stir until fragrant (a few seconds) 7. Add onion and tomato mixture, tomato paste, coriander, chili powder, turmeric, cumin and bay leaves. 8. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally. 9. Add the lamb and salt as well as the left over marinade and stir well. 10. Cover and simmer for about 30 minutes, stirring occasionally. 11. Sprinkle the garam masala over the lamb and continue to simmer, covered, for 20 minutes longer. 12. Serve immediately. |
|
