Dr. Michelle Jorgensen

This month, we have had a focus on healthy eating.

To give you a good idea on how to do that, we are providing some recipes Dr. Michelle recently posted on her Instagram.  Check this one out!

“This Curry dish is a great way to bring new flavors into your home. Perfect food to try in the fall!

It may seem like a lot of ingredients, but most of them are just spices. ✨”

Rogan Josh (Indian Lamb Curry) Recipe

Recipe by Dr. Michelle Jorgensen

Course: Dinner     /         Cuisine: Indian

Ingredients

• 4 tbsp butter (1/2 stick)

• 1 cinnamon stick

• 6 green cardamom pods, lightly bruised

• 4 cloves

• 1 large onion, finely chopped

• 3 cloves garlic, finely minced

• 1 tbsp ginger, finely grated

• 2 tbsp paprika

• 3/4 tsp chili powder (or to taste)

• 4 tsp ground coriander

• 4 tsp ground cumin

• 2 tsp turmeric powder

• 1/4 tsp nutmeg

• 1 tsp garam marsala

• 1/2 tsp fennel powder

• 5 tbsp tomato sauce

• 1 tsp salt

• 2 lb lamb roast, cut into 1" cubes

• 1.5 cups chicken stock

  
  

Instructions

• Melt butter in a large pan over medium-high heat. Add cinnamon stick, cardamom pods, and cloves, and lightly roast for about a minute.

• Add chopped onion and sauté until translucent, then add garlic and ginger and stir until fragrant.

• Add spices: paprika, chili powder, ground coriander, ground cumin, turmeric, nutmeg, garam marsala, and fennel powder, and stir for 30 seconds.

• Add tomato sauce, salt, and chicken stock, and stir together before adding the cut lamb roast.

• Let cook, covered, on low-medium heat for about 1 hour 45 minutes. Lamb will be tender when pierced with fork.

• Remove lid and cook for another 15 minutes to reduce sauce.

• When reduced, add 1/2 tsp garam masala, 1/2 tsp fennel powder, and 1/2 cup plain or greek yogurt.

• Remove from heat and enjoy with rice.

Notes

Adapted from recipetineats.com