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Category: Main courses

Tantra's rogan josh

Los Angeles is a city proud of its spectacular range of ethnic foods and proud, too, that so much of it is authentic. When it comes to authenticity, however, a glaring exception is Indian curry. Oh, there are many dishes ... Read more

Active work time: 40 minutes | Total preparation time: 2 hours | Serves 6
Note: Sanjay Dwivedi suggests serving the rogan josh topped with raw onion and accompanied by rice. Any leftovers can be combined the next day for an instant biryani.
  • 9 cloves garlic
  • 1 (2 1/2-inch) piece ginger root
  • 1/2 cup oil
  • 2 teaspoons cumin seeds
  • 5 green cardamom pods
  • 3 black cardamom pods
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 teaspoon whole cloves
  • 1 teaspoon fennel seeds
  • 2 pounds onions (about 3 onions), sliced
  • 2 lamb shanks, each cut in 4 pieces
  • 2 pounds lamb leg meat, cut in 2-inch pieces
  • 1 cup water
  • 1 teaspoon ground turmeric
  • 1 teaspoon pure red chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons fresh tomato puree
  • 1 teaspoon garam masala
  • Juice of 1 lemon
  • 2 teaspoons sugar
  • Salt

Step 1Combine the garlic and ginger with about 2 tablespoons of water in a small food processor and process to a paste. Set aside.

Step 2To a hot pan, add the oil and heat over high heat. Add the cumin seeds first and let splutter, then the green cardamoms, black cardamoms, bay leaf, cinnamon stick, cloves and fennel seeds.

Step 3Add the sliced onions and cook, stirring as needed, until golden brown, about 35 minutes. Reduce the heat to medium-high, add the lamb shank pieces and cook 10 minutes. Add the diced lamb, then lower the heat and gently simmer 45 minutes, stirring often. Add the water and the ginger-garlic paste and cook for 10 minutes. Add the turmeric, chile powder, cumin and coriander. Cook 10 minutes, then stir in the tomato puree and garam masala. Continue cooking until the shank meat is very tender, 20 minutes longer. Stir in the lemon juice and sugar, then season to taste with salt. Divide among 8 serving plates, making sure each serving has a lamb shank piece.

Each serving:
482 calories; 161 mg sodium; 122 mg cholesterol; 29 grams fat; 5 grams saturated fat; 15 grams carbohydrates; 40 grams protein; 3.01 grams fiber.
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