Description
A flavorful and aromatic Spicy Lamb Rogan Josh Stew that is perfect for a hearty meal.
Ingredients
Scale
- 2 pounds lamb shoulder, diced into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili flakes (adjust for heat preference)
- 1 can (14.5 ounces) crushed tomatoes, with juice
- 1 cup lamb or beef stock
- 1 cup creamy coconut milk
- Salt and black pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- In a heavy-bottomed pot or Dutch oven, warm the olive oil over medium-high heat.
- Add the diced lamb and sear until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set it aside on a plate.
- In the same pot, toss in the diced onion and sauté until it becomes soft and translucent, roughly 5 minutes.
- Add the minced garlic and grated ginger, cooking for another minute until the mixture is aromatic.
- Stir in the curry powder, cumin, coriander, and red chili flakes, mixing thoroughly to coat the onions, and let the spices cook for 1-2 minutes to enhance their flavors.
- Return the browned lamb to the pot, ensuring it is well combined with the spiced onion mixture.
- Pour in the crushed tomatoes along with their juices and the stock, stirring everything together. Bring the mixture to a gentle simmer.
- Cover the pot and lower the heat, allowing it to simmer for 1.5 to 2 hours, or until the lamb is fork-tender. Stir occasionally and add more stock if necessary to keep the stew from sticking.
- When the lamb is tender, pour in the coconut milk and season with salt and black pepper to taste. Allow it to simmer for an additional 10 minutes to meld the flavors.
- Serve the curry hot, garnished with fresh cilantro, alongside fluffy rice or warm naan.
Notes
- Adjust the red chili flakes according to your heat preference.
- Serve with rice or naan for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg