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September 26, 2011

Rogan Josh


Lamb 2 pounds cubed cutting
Coriander powder 1 tablespoon
Cumin powder 2 teaspoon
Cinnamon powder ½ teaspoon
Salt to taste
Onion 2 chopped
Green chilies 2 chopped
Garlic cloves 2-3 crushed
Ginger minced 1 teaspoon
Water ¼ cup
Paprika 2 tablespoons
Oil ¼ cup
Yogurt ¼ cup
Heavy cream ¼ cup
All spices powder 1 teaspoon


In bowl mix lamb, paprika, coriander, cumin, cardamom, cinnamon and salt. Keep it aside to marinade for at least 4 hours or overnight.

Add onion, chilies, garlic, ginger and salt in a blender and blend it to make puree. If necessary add water to form a paste. Heat the oil in a saucepan or a heavy bottomed pot. Now add meat and brown it very well from all sides and keep it in a plate. Add more oil in the pot if there’s no oil remains and sauté the onion mixture until it becomes brown. Now add yogurt bit by bit, cooking down until it all added. Now again add the meat to the pot containing onion mixture and add enough water to make a rich sauce. Bring to boil and then cover the lid. Simmer it for an hour on low heat until the meat is tender. Remove the heat and add all spices powder and cream. Serve with naan or plain rice.