Hearty Lamb Curry (Roghan Josh)

Name: Hearty Lamb Curry (Roghan Josh)
Prep time: 10 h 5 min
Cook time: 10 h 5 min
Total time: 10 h 5 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 bay leaves; 0 teaspoons freshly ground black pepper; 1 Tbsp canola oil; 6 cardamom pods; 1 stick (3-inch) cinnamon; 710 milliliters hot cooked basmati or jasmine rice; 1 teaspoon cumin seeds; 1 Tbsp chopped fresh cilantro; 1 Tbsp minced peeled fresh ginger; 2 teaspoons garam masala, divided; 4 garlic cloves, minced; 0 teaspoons ground red pepper; 680 grams boneless leg of lamb, trimmed and cut into 1-inch pieces; 2 Tbsps paprika; 118 milliliters plain 2% reduced-fat Greek yogurt; 118 milliliters finely chopped red onion; 0 teaspoons crushed saffron threads; 1 teaspoon salt; 1 Tbsp tomato paste; 355 milliliters water

Hearty Lamb Curry (Roghan Josh) might be just the main course you are searching for. This gluten free recipe serves 6. One portion of this dish contains roughly 20g of protein, 7g of fat, and a total of 250 calories. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes approximately 10 hours and 5 minutes. Head to the store and pick up paprika, cumin seeds, onion, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Combine garlic and ginger on a cutting board.

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Garlic

Ginger

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Cutting Board

Sprinkle with salt, and mash to a paste by dragging and pressing broad side of knife over mixture several times.

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Salt

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Knife

Combine garlic mixture, yogurt, and 2 teaspoons garam masala in a large zip-top plastic bag.

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Garam Masala

Garlic

Yogurt

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Ziploc Bags

Add lamb; seal and marinate in refrigerator 8 to 24 hours, turning bag occasionally.

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Lamb

Add 1 1/2 cups water to bag; seal and shake to rinse lamb.

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Shake

Water

Lamb

Remove lamb from bag with a slotted spoon, reserving marinade in bag. Pat lamb dry with paper towels.

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Marinade

Lamb

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Slotted Spoon

Paper Towels

Heat a Dutch oven over medium-high heat.

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Dutch Oven

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add half of lamb; cook 5 minutes or until browned, stirring occasionally.

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Lamb

Remove lamb and juices from pan. Repeat procedure with remaining half of lamb.

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Lamb

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Frying Pan

Reduce heat to medium.

Add cumin, cinnamon, cardamom, cloves, and bay leaves to pan; saut 30 seconds.

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Bay Leaves

Cardamom

Cinnamon

Clove

Cumin

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Frying Pan

Add onion; saut 4 minutes or until browned. Return lamb and juices to pan.

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Onion

Lamb

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Frying Pan

Add paprika, ground red pepper, and saffron; cook 15 seconds.

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Ground Cayenne Pepper

Paprika

Saffron

Add reserved marinade and tomato paste, scraping pan to loosen browned bits. Reduce heat to low; cover and simmer 1 hour or until lamb is tender.

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Tomato Paste

Marinade

Lamb

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Frying Pan

Remove from heat; stir in remaining 1/4 teaspoon garam masala, cilantro, and black pepper.

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Black Pepper

Garam Masala

Cilantro

Serve over rice.

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Rice

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc Blend with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.