Quick and Dirty Rogan Josh

Ok, it's not that quick, but it's really easy to put together from stuff you should have kicking around the kitchen.

Sometimes I just don't have the time or energy to toast and grind up cumin seeds, cardamom pods and such - just want something easy to put together in a pot and forget for a while. Even though I'm generally not wild about premade spice mixes, Penzeys makes a Rogan Josh blend that turns out a dish close to what you'd get in a decent Indian restaurant.

Here's the description and directions from Penzeys:

Just a little spicy. A very popular dish from Northern India and Pakistan. This version of the red lamb stew comes from the state of Rajasthan, known for its hilly deserts and fierce, yet chivalrous warriors. Rogan Josh can be made with beef, but this blend is a great example of how a crafty seasoning can change the somewhat objectionable, "gamey" flavor of lamb into something far more delicious. Some blends are interesting-this blend is good. For the true Jaipur Palace experience, use the full 2 TB. per pound, plus extra cayenne and cardamom. Either way you make it, don't plan on having any leftovers.


Brown 2 lb. lamb or beef cubes in 4 TB. heated ghee or oil (I used some olive oil and butter, no time for ghee).

Remove, brown 1 large, minced onion (I added a big clove of minced garlic), add 2-4 TB. Rogan Josh (I used over 4), 1 tsp. salt, stir 1 minute.

Add meat, slowly blend in 1 Cup water and 1 /2 Cup yogurt (I added about a cup and a half of crushed tomatoes too).

Cook 1-2 hours (I did two, it was worth it) over low heat, then raise heat to reduce sauce until thick.

Serve over basmati rice and garnish with cilantro.

Spice mixture contains: paprika, garlic, ginger, cumin, coriander, black pepper, cayenne pepper, Korintje cassia cinnamon, cardamom, cloves and saffron.