mustard oil

Sudhanshu Kumar&#8217;s Lamb Rogan Josh

lamb

Marinade

(15 ml) canola oil

(15 ml) mustard oil

(30 ml) dry fenugreek leaves

cinnamon

mace flowers

cardamom pods,

bay leaves4 whole nutmegs, crushed

cloves

onion, roughly chopped

garlic cloves,

(100 g) fat-free natural yogurt

Rogan josh sauce

(90 ml) cooking oil

onion, chopped

tomatoes, chopped

coriander,

red chili,

(5 ml) black peppercorns, roughly ground

(10 ml) red chili powder

(5 ml) saffron

(5 ml) rose essence

(10 ml) garam masala

¼ teaspoon (1 ml) salt

(5 ml) coriander cumin powder

(480 ml) warm water

(30 ml) tomato purée

For garnish

coriander leaves

Julienned ginger

For the marinade, add canola oil, mustard oil, dry fenugreek leaves, cinnamon sticks, mace flowers, cardamom pods, bay leaves, crushed nutmeg, cloves, onion, garlic, and ginger to a food processor. Blitz until the mixture becomes a paste. Add paste to yogurt and stir. Cover the lamb with the mixture, then refrigerate for 2 hours, until the lamb gets tender.

For the rogan josh sauce, heat oil in a large saucepan over medium heat, then add onion and saut until golden brown. Add chopped tomatoes slowly, stirring as you do. Cook for 15 minutes. Add the coriander, red chili, ground peppercorns, chili powder, saffron, rose essence, garam masala, salt, coriander cumin powder and stir together, then cook for another 10 minutes.

For the lamb, add lamb to the saucepan with the rogan josh sauce then saut for 10 minutes over medium heat. Add the tomato pure and stir. Add the warm water, cover with a lid, and simmer for 40-50 minutes, until cooked through.

Serve garnished with fresh coriander leaves and julienned ginger.

Tareko aloo, Nepali-style fried potatoes, are a gorgeous dish of crispy fried potatoes that get coated with spiced oil and lemon juice right before serving. Serve as a side dish or with other plates of small bites for a delicious cocktail hour snack.

Tareko Aloo ~ Nepali-Style Fried Potatoes

Mild vegetable oil (for frying)

potatoes

red chile

ajwain (carom seeds)

garlic

(7 oz) yellow onion (sliced)

(5 oz) tomato (deseeded and chopped)

turmeric

cumin

lemon juice

Salt and black pepper

scallion (chopped)

In a large saucepan over medium-high heat, or using a deep fryer, add enough oil to reach a depth of 3 inches (13 cm) and heat to 340°F (160°C). Working in batches, if necessary, fry the potato wedges until golden brown and crispy, about 5 minutes per batch.

Drain

Line a bowl with a paper towel. Use a slotted spoon to transfer the potato wedges to the paper towel.

Fry the potatoes

Sauté

In a large skillet over medium-high heat, warm the oil. Add the dried red chile, ajwain, and garlic. Stir in the onion and tomato and sauté until slightly softened, about 2 minutes.

Cook

Stir in the ground spices. Add the fried potato slices and lemon juice and cook for 2 minutes more.

Season

Season with salt and pepper to taste and scatter over the scallion, to garnish.

Make the tareko aloo

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Sudhanshu Kumar&#8217;s Lamb Rogan ...

Tareko Aloo ~ Nepali-Style Fried Po...

The most viewed mustard oil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Sudhanshu Kumar’s Lamb Rogan ...