Authentic Lamb Rogan Josh with Quick Pickled Red Onions and Mint Raita

Name: Authentic Lamb Rogan Josh with Quick Pickled Red Onions and Mint Raita
Ingredients: 2 PL vegetable oil; 1 LG brown onion; 6 strúčiky garlic; 5 cm ginger; 2 ks bay leaf; 5 ks cloves; 1 ks cinnamon stick; 8 ks star anise; 2 PL Kashmiri red chili powder; 1 PL cumin; 1 PL coriander; 1 ČL chili powder; 1 PL tomato paste; lamb meat; 300 ml water; 1 ks red onion; 0.75 Šálka vinegar; 0.25 Šálka water; 2 ks green chilies; 1 ČL salt; sugar; 1 Šálka Greek yogurt; 0.5 ks cucumber; mint; dried mango powder; 1 ČL garam masala

#lamb#spiced#Indian cuisine#raita#Bs Bites

This classic Lamb Rogan Josh is simmered with fragrant spices for tender, flavorful meat. Served alongside refreshing mint raita and tangy quick-pickled red onions, it’s a perfect balance of rich and vibrant Indian flavors.

Ingredients extracted via AI

2 PL vegetable oil1 LG brown onion6 strúčiky garlic5 cm ginger2 ks bay leaf5 ks cloves1 ks cinnamon stick8 ks star anise2 PL Kashmiri red chili powder1 PL cumin1 PL coriander1 ČL chili powder1 PL tomato pastelamb meat300 ml water1 ks red onion0.75 Šálka vinegar0.25 Šálka water2 ks green chilies1 ČL saltsugar1 Šálka Greek yogurt0.5 ks cucumbermintdried mango powder1 ČL garam masala

Procedure generated via AI

Heat two tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat.
Finely chop one large brown onion and add it to the pot. Cook, stirring occasionally, until the onion is soft, sweet, and golden brown.
Add 6 crushed garlic cloves and grate a 5 cm piece of fresh ginger directly into the pot. Alternatively, if using pastes, add one tablespoon each of garlic and ginger paste.
Add whole spices: 2 bay leaves, 5 cloves, one cinnamon stick, and 8 lightly crushed cardamom pods.
Stir in 2 tablespoons of Kashmiri red chili powder or paprika, 1 tablespoon ground cumin, 1 tablespoon ground coriander, and 1 teaspoon chili powder.
Mix the spices into the onion and toast for about 30 seconds to release their aroma.
Add 1 tablespoon of tomato paste and stir well to combine.
Add the lamb pieces and brown them on all sides.
Pour in 300 ml of water or broth, cover the pot, and simmer on low to medium heat for about one hour, or until the lamb is tender and easily shredded with a fork.
For the quick pickled red onions, finely slice one red onion and place it in a sterilized jar. Toss gently to separate the slices.