Ingredients with Measurements:
- 2 lbs boneless lamb, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 2 tbsp grated fresh ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground cardamom
- 2 tsp paprika
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp cayenne pepper
- 1 cup dried apricots, chopped
- 2 cups beef broth
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special Equipment Needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. Heat the oil in the Dutch oven over medium-high heat.
2. Add the lamb and brown on all sides, about 5 minutes. Remove from the pot and set aside.
3. Add the onions to the pot and cook until softened, about 5 minutes.
4. Add the garlic and ginger and cook for another minute.
5. Add the cumin, coriander, cardamom, paprika, cinnamon, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant.
6. Add the lamb back to the pot along with the apricots and beef broth. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with the lid.
8. Simmer for 1-2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Medium-high heat for browning the lamb, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 30g
Protein: 38g
Sodium: 800mg
Fiber: 5g
Sugar: 20g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Vegetable oil can be substituted with ghee or coconut oil.
- Dried apricots can be substituted with dried figs or prunes.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add a can of chickpeas or lentils for extra protein and fiber.
- Use fresh apricots instead of dried for a different texture and flavor.
- Add a dollop of plain yogurt or sour cream on top before serving for a creamy finish.
Tips and Tricks:
- Browning the lamb before simmering adds extra flavor and texture to the dish.
- If the sauce is too thin, remove the lid and simmer for an additional 10-15 minutes to thicken.
- This dish can be made ahead of time and reheated before serving.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve in a large bowl or individual bowls, garnished with chopped cilantro.
Garnishes:
Chopped fresh cilantro
Pairings:
- Serve with basmati rice or naan bread.
- A side salad or steamed vegetables would also pair well.
Suggested Side Dishes:
- Basmati rice
- Naan bread
- Side salad
- Steamed vegetables
Troubleshooting Advice:
- If the sauce is too thick, add a splash of beef broth or water to thin it out.
- If the lamb is tough, simmer for an additional 30 minutes to 1 hour until tender.
Food Safety Advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Rogan Josh is a popular Kashmiri dish that originated in Persia. It is traditionally made with lamb or goat and a blend of aromatic spices.
Flavor Profiles:
Savory, spicy, sweet, and tangy.
Serving Suggestions:
Serve as a main dish for dinner or lunch.
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Region: Indian