Rogan Josh

Name: Rogan Josh
Cuisine: indian
Ingredients: 500 g lamb shoulder, cut into 2‑cm cubes; 2 tbsp vegetable oil; 2 medium onions, thinly sliced; 4 cloves garlic, minced; 1 inch fresh ginger, grated; 2 tsp ground coriander; 2 tsp ground cumin; 1 tsp Kashmiri red chili powder; 1 tsp paprika; 1 tsp garam masala; 200 ml plain yogurt, whisked; 200 ml water; 1 tsp salt

MBG-eligible

Ingredients

500 g lamb shoulder, cut into 2‑cm cubes
2 tbsp vegetable oil
2 medium onions, thinly sliced
4 cloves garlic, minced
1 inch fresh ginger, grated
2 tsp ground coriander
2 tsp ground cumin
1 tsp Kashmiri red chili powder
1 tsp paprika
1 tsp garam masala
200 ml plain yogurt, whisked
200 ml water
1 tsp salt

Instructions

11. Heat oil in a heavy‑bottomed pot over medium heat; add sliced onions and sauté until golden brown.
22. Stir in garlic and ginger, cooking for 1 minute until fragrant.
33. Add ground coriander, cumin, Kashmiri chili, paprika, and salt; toast spices for 30 seconds.
44. Increase heat, add lamb pieces, and brown on all sides, about 5 minutes.
55. Reduce heat, stir in whisked yogurt gradually to prevent curdling, then mix well.
66. Pour in water, bring to a gentle boil, then cover and simmer on low heat for 45‑60 minutes until the meat is tender and the sauce thickens.
77. Sprinkle garam masala, stir, and cook uncovered for 5 minutes.
88. Garnish with fresh cilantro leaves and serve hot with basmati rice or naan.

Source: llm-generated