Rogan Josh Meatballs Recipe

Rogan Josh Meatballs Recipe image by


Courtesy of Cooking Club of America
Rogan Josh, the spicy rich lamb stew of Northern India, was the inspiration for these meatballs. The tomato-based sauce, scented with ginger, cinnamon and cardamom and spiked with cayenne, adds an exotic note to the meatballs

Step 1

In large bowl, combine lamb, cilantro, 2 teaspoons of the ginger, cumin, salt, cinnamon, black pepper and 3 of the garlic cloves; mix until blended. Shape into 36 (about 1-inch) meatballs.

Step 2

Heat oil in deep, large skillet or nonreactive Dutch oven over medium-high heat until hot. Cook meatballs in batches until browned. Place meatballs on plate.

Step 3

Reduce heat to medium; in same skillet, combine remaining 2 teaspoons ginger and 2 garlic cloves, cardamom 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; simmer 20 to 30 minutes or until meatballs are no longer pink in center and sauce is thickened. Serve warm.

(Meatballs can be made up to 2 days ahead. Cover and refrigerate.)

PER MEATBALL: 30 calories, 2 g total fat (1 g saturated fat), 2 g protein, 1 g carbohydrate, 10 mg cholesterol, 55 mg sodium, 0 g fiber

COPYRIGHT: Cooking Pleasures Magazine, North American Membership Group Inc. All rights reserved.

This recipe was provided courtesy of the Cooking Club of America, North America's largest cooking organization. Click Here - For a FREE Trial Membership in the Club, and a free copy of the Members-Only magazine, Cooking Pleasures.

Things You'll Need

  • 1pound ground lamb
  • 2tbsp fresh cilantro, chopped
  • 4tsp fresh ginger, minced
  • 2tsp ground cumin
  • 1/2tsp salt
  • 1/2tsp cinnamon
  • 1/4tsp freshly ground black pepper
  • 5cloves garlic, minced
  • 1tbsp olive oil
  • 1tsp ground cardamom
  • 1/2tsp ground red pepper (cayenne)
  • 1can tomatoes, crushed (14.5 ounce)
  • 1/2cup water

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