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Wednesday, May 16, 2012

Lamb Roganjosh

Another One of My Favorite Recipes

A modern twist on an Indian restaurant-staple. A jar of store-bought roganjosh sauce gets jazzed up with some simple spices to prepare one of my favorite all-time dishes.


You will need:
  • One package of butterflied leg of lamb
  • One medium onion -diced
  • 1/2 tsp ground turmeric
  • 10 whole cloves
  • 2 tablespoons canola or vegetable oil
  • A few springs of cilantro
  • 1/2 tsp minced garlic
  • One jar roganjosh simmer sauce-available in the ethnic/international food section of your grocery
  • Salt and pepper


Prepare the lamb: First, trim the fat off the lamb and discard. Cut the lamb into approximately 1 inch chunks, and season with salt, black pepper and turmeric. Set aside in a bowl.

In medium sized cooking pot, add the oil and fry the diced onion until lightly golden brown; add in the garlic and cloves and allow to mix with the onions for about 2 minutes. Add the cubed lamb and cook until it is almost no longer pink. You want the lamb to be tender, not dry. So leave a little tiny bit of pink so it doesn't dry out completely. (Don't worry- it'll cook thoroughly in the simmer sauce).

When the lamb is nearly done cooking, add in the entire jar of simmer sauce, and, well, simmer. :-) I like to simmer on a low fire for about 30-45 minutes. This will most definitely get rid of any pink remaining in the lamb, but this is also what makes it tender. If the sauce is too thick for your liking, you can dilute it a bit with some water. Add it in small doses, until you achieve the desired consistency. Throw in the cilantro (I like cutting mine with a pair of scissors right into the pot!)

Serve with daal and naan or roti.

If you try this recipe, let me know what you think of it, and any improvements that you made to it!

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