Rogan Josh Meatballs Recipes

Steps:

• 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.
• Shape into meatballs, about 36 - 1" meatballs.
• 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.
• Reduce heat to medium and in the same skillet, combine remaining 2 teaspoons ginger and 2 cloves of garlic, cardomom and ground red pepper.
• Cook stirring constantly, 1 minute.
• Return meatballs to skillet; add tomatoes and water.
• 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.

Steps:

• In a large skillet over medium heat, melt 2 T of ghee. Add the garlic, ginger, turmeric, cayenne, coriander and cumin and cook for about 1 minute.
• Increase the heat to medium high and add the beef. Cook for about 5 minutes, stirring frequently.
• Reduce heat to medium and add the onion, continuing to cook and stirring frequently until the onions have softened, about 5 minutes.
• Add the tomatoes and yogurt, stir well and bring mixture to slow boil. Reduce heat to low and simmer about 35-40 minutes, or until beef is very tender.
• In a small separate pan, melt remaining ghee and combine with garam masala. Stir well. Pour over the beef mixture and stir to combine. Serve hot with basmati rice or naan.