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Lamb Curry (Rogan Josh)

By admin | In Nutrition | on February 1, 2013

This week I picked up some boneless leg of lamb from Costco, which I usually just roast with garlic and rosemary in the oven. Recently, however, I’ve been curious to experiment with some spices especially given their many anti-inflammatory properties  (something I took for granted having been raised on typical Indian cooking!). Also, it gave me a great excuse to explore my mom’s beloved spice box!

So, if you’re feeling adventurous, try this Indian version of chunky chili! Packed with a plenty of flavor, this hearty curry has a medium level of spice to it (less than what you would find at a typical Indian restaurant). Feel free to adjust to your taste.


  • 2 lbs boneless leg of lamb (or lamb shoulder), cut into 2″ cubes
  • 2 medium onions minced in a food processor
  • 1 14oz can crushed tomatoes
  • 1 – 1/2 tbsp coconut oil
  • 1 tb sp almond butter
  • 1/2 cup water

(Guide to shopping for spices)

  • 2 cinammon sticks
  • 2 green cardamom pods
  • 2-3 cloves
  • 1-2 bay leaves
  • 1 tsp cumin powder
  • 1 tsp red chili powder (Kashmiri red chili powder, if possible, for the rich red color!)
  • 1 tsp Garam Masala (Indian/Asian supermarkets or the International aisles at most HEBs. If you don’t find this, substitute with allspice.)
  • 1 tsp fresh ginger – minced (I use store bought Ginger paste)
  • 1 tsp fresh garlic – minced
  • 1 1/2 tsp salt to taste
  • Fresh cilantro to garnish with
  1. In a dutch oven or large, heavy bottomed pan, heat the coconut oil. Add the whole spices – cloves, cinnamon sticks, cardamom and bay leaf.
  2. Once the spices sizzle and oil is fragrant, add the onion, ginger and garlic pastes and stir constantly. Reduce the heat to medium to prevent the onion from burning/sticking to bottom, until the mixture is evenly golden brown.
  3. Then, add all of the ground spices – chili, cumin, garam masala and mix well.
  4. Add the lamb pieces to the pan and let them brown (about 1 1/2 min on each side).  Sprinkle the salt on the lamb on each side.
  5. Add the crushed tomatoes with half a cup of water and scrape the delicious brown bits off the bottom of the pan. The lamb should be 3/4ths covered in liquid.
  6. Let the mixture come to a boil before you reduce the heat to a simmer.
  7. Stir in the almond butter and partially cover the pan/dutch oven, allowing it to slow cook for 40-60 minutes until the meat is tender.
  8. It’s ready when the lamb is fork tender (but not easily shredding). If your sauce is too thick, add some water and bring to a boil once again.
  9. Garnish with fresh cilantro. Serve warm!

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