How to Make South Asian Lamb Roganjosh Asian Cooking Recipe Cuisine

South Asia Lamb Roganjosh

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

2 lb lamb shoulder, diced

2 cups plain whole-milk yogurt, whisked

1 tsp salt plus extra to taste

2/3 cup vegetable oil and melted unsalted butter combined

1-inch cinnamon stick

20 green cardamom pods

5 brown or black cardamom pods

1 tsp whole cloves

2 lb yellow onions, chopped

2 tbsp finely grated fresh ginger

2 tbsp crushed garlic

4 tsp chili powder

2 tsp ground turmeric

1/3 cup chopped fresh cilantro

1.5 tsp garam masala

Directions:

In a large bowl, combine lamb, yogurt and 1/2 tsp salt and mix well. Set aside for 10 minutes.

In a large frying pan, heat oil and butter mixture over medium heat. Add cinnamon, cardamom and cloves and cook, stirring, until fragrant, about 30 seconds.

Add onions and 1/2 tsp salt and cook over medium-low heat, uncovered, stirring often, until onions are golden brown, 20-25 minutes.

Add ginger and garlic and cook, stirring, for 30 seconds. Drain away any excess oil and butter, leaving onions and spices in pan.


Add lamb and yogurt mixture, chili powder and turmeric to pan and mix well. Cook over low heat, covered, until lamb is tender, 45-60 minutes. Add cilantro and garam masala and mix well. Taste and add salt if necessary. Serve hot with rice or paratha.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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