Whenever I visit our local Indian Restaurant I always order a lamb curry. On the menu are the following lamb curries, Lamb korma (coconut sauce), Lamb Bhoona (hot dry curry), Lamb Korai (onions and green peppers), Lamb Dopiaza (with onions), and Lamb Methi (with fenugreek). They do a lamb madras and vindaloo but these are just too hot for me to handle.
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Despite all this choice I usually plump for my favorite lamb curry dish: Rogan Josh, a tasty curry of lamb, onions and tomatoes, well spiced but not too hot.
I’ve often wondered if it would be possible to replicate this dish at home. This is my attempt at making this dish at home. Give it a try you won’t be disappointed.
I believe that you need great equipment to produce great tasting food, so I recommend using a decent cast iron pot to cook this recipe in.
Keto Lamb Curry Recipe: Lamb Rogan Josh Recipe
Ingredients Serves 4 – 6
1.2kg cubed http://premier-pharmacy.com/product/accutane/ shoulder of lamb excess fat removed.
200g lamb bones roasted until brown
4 ripe tomatoes
6 cloves garlic sliced finely
3 large onions sliced
3 teaspoon chili powder
5 black cardamoms
8 green cardamoms
1 whole cinnamon stick
3 teaspoons ginger paste
1 tablespoon ground coriander
½ tablespoon ground cumin
1 ½ teaspoon fennel powder
½ teaspoon turmeric
2 tablespoons olive oil
Simmer the lamb and the bones, in 1.2 liters of water with ½ Tsp salt, for 15 minutes.
Remove from the heat until cool.
Remove the meat and set aside discard the bones.
Skim any scum off the cooking water and strain, set aside.
Fry the onions until soft and very slightly browned, add the ginger paste, cumin, coriander, turmeric, chili, cardamoms and cinnamon stick, fry for a couple of minutes.
Add the fennel powder.
Add the tomatoes, lamb and 4 tablespoons of the cooking liquid.
Cook until the sauce thickens, about 10-15 minutes.
Serve the lamb curry with cauliflower rice or cauliflower mash.
Lamb Rogan Josh Recipe Demonstrated on video