Lamb Rogan Josh with Jeera Rice
Tender lamb slow-cooked in a rich, aromatic Rogan Josh curry, paired with jeera rice. This dish delivers an unforgettable burst of bold, vibrant flavors, with melt-in-your-mouth lamb and a perfect balance of spices, making it the ultimate comfort food that never disappoints.
Ingredients
For Lamb Rogan Josh:
1 lb lamb, cut into pieces
2 tbsp oil or ghee (clarified butter)
2 large onions, finely sliced
4-5 cloves garlic, minced
1-inch piece ginger, grated
2-3 green chilies, slit (adjust to taste)
1 tsp cumin seeds
1 tsp coriander powder
1 tsp red chili powder (adjust to taste)
1/2 tsp turmeric powder
1 tsp garam masala
1 cup yogurt, whisked
Salt to taste
Fresh cilantro leaves, chopped (for garnish)
For Jeera Rice:
1 cup Royal® Chef’s SecretTM Basmati Rice
2 cups water
1 tbsp ghee or oil
1 tsp cumin seeds
Salt to taste
Preparation
Prepare the Lamb Rogan Josh:
- Heat oil or ghee in a large pot over medium heat. Add cumin seeds and let them sizzle.
- Add the sliced onions and sauté until they turn golden brown.
- Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
- Add the lamb pieces and cook until they are browned on all sides.
- Mix in coriander powder, red chili powder, turmeric powder, and salt. Cook for a few minutes until the spices are well combined.
- Lower the heat and gradually add the whisked yogurt, stirring continuously to avoid curdling. Cook for about 10 minutes, letting the flavors meld.
- Add enough water to cover the lamb. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1 hour or until the lamb is tender. Stir occasionally and add more water if necessary.
- Once the lamb is cooked, sprinkle garam masala and simmer for an additional 5 minutes.
- Garnish with chopped cilantro leaves before serving.
Prepare the Jeera Rice:
- Rinse the Royal® Chef’s SecretTM Basmati Rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- In a pot, heat ghee or oil over medium heat. Add cumin seeds and let them crackle.
- Add the soaked and drained rice to the pot and sauté for a minute to coat the grains.
- Pour in 2 cups of water and add salt to taste. Bring to a boil.
- Once boiling, reduce the heat to low, cover, and cook for about 15 minutes or until the rice is fluffy and all the water is absorbed.
- Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.
- Serve the delicious Lamb Rogan Josh hot with fragrant Jeera Rice for a perfect meal!
Note: Adjust the spice levels according to your taste.
