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Rogan Josh
Nb persons: 4
Yield:
Preparation time:
Total time: 10 hours
Source: https://www.directaccessrecipes.com/index.jsp?recId=53878
| Ingredients | |
| 1 1/2 tsp | ground cumin |
| 1 1/2 tsp | ground coriander |
| 1 tsp | ground ginger |
| 1 tsp | chili powder |
| 1 tsp | cinnamon |
| 1/2 tsp | salt |
| 1/2 tsp | ground turmeric |
| 1/4 tsp | saffron threads |
| 1/4 tsp | ground cloves |
| 1 1/2 lbs | boneless leg of lamb |
| 1 tsp | canola oil |
| 1 cup | low sodium beef broth |
| 1/2 cup | low fat yogurt |
| 1/2 cup | chopped fresh cilantro |
Directions:
Combine spices in zip lock bag. Cut lamb in 1/2" cubes. Toss cubes in bag with spices to coat. Refridgerate 8 hours.
Heat oil in large pan over med-hi heat. Add lamb; cook 4 minutes, stiriing constantly. Add broth, scraping pan to loosen bits. Bring to boil. cover, reduce heat and simmer 1 hour.
Increase heat, partially cover, cook 1 hour until lamb is tender.
Uncover, cook 5 minutes or until sauce thickens. Remove from heat; stir in yogurt and cilantro.
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