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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Rogan Josh is my absolute FAVORITE Indian dish!! This is a twist on the lovely recipe. I found this . The meatballs can be made up to 2 days in advance - just cover and refrigerate. Ingredients:
1 lb ground lamb |
2 tablespoons fresh cilantro, chopped |
4 teaspoons fresh ginger, minced |
2 teaspoons ground cumin |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/4 teaspoon fresh ground pepper |
5 garlic cloves, minced |
1 tablespoon olive oil |
1 teaspoon ground cardamom |
1/2 teaspoon cayenne pepper |
1 (14 1/2 ounce) can crushed tomatoes |
1/2 cup water |
Directions:
1. In a large bowl combine lamb, cilantro, 2 teaspoons of ginger, cumin, salt, cinnamon, black pepper and 3 of the garlic cloves; mix until well blended.
2. Shape into meatballs, about 36 - 1 meatballs.
3. Heat oil in a deep, large skillet or nonreactive Dutch oven over medium high heat until hot. Cook meatballs in batches until browned. Place meatballs on a plate.
4. Reduce heat to medium and in the same skillet, combine remaining 2 teaspoons ginger and 2 cloves of garlic, cardomom and ground red pepper.
5. Cook stirring constantly, 1 minute.
6. Return meatballs to skillet; add tomatoes and water.
7. Bring mixture to a boil; reduce heat to low and simmer for 20-30 min or until meatballs are no longer pink in center and sauce is thickened. Serve warm.
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