Lamb (lean): 120g (4 oz, cubed), Tomatoes: 100g (1 medium, diced), Onion: 50g (1/2 small, diced), Garlic: 6g (2 cloves, minced), Ginger: 5g (1 tsp, grated), Greek yogurt: 60g (1/4 cup), Rogan josh paste: 15g (1 tbsp), Cumin seeds: 2g (1/2 tsp), Cardamom pods: 2g (3 pods), Cinnamon stick: 2g (1 small), Cloves: 1g (3 whole), Bay leaf: 1g (1 leaf), Olive oil: 5ml (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Fresh cilantro: 5g (1 tbsp, chopped), Brown rice: 50g (1/4 cup, dry weight)
1. Cook 50g brown rice according to package instructions. 2. Heat 5ml olive oil in a heavy-bottomed pot over medium heat. 3. Add 2g cumin seeds, 2g cardamom pods, 2g cinnamon stick, 1g cloves, and 1g bay leaf. Cook for 30 seconds until fragrant. 4. Add 50g diced onion and cook until golden brown, about 5-6 minutes. 5. Add 6g minced garlic and 5g grated ginger. Cook for 30 seconds until fragrant. 6. Add 15g rogan josh paste and cook for 1 minute. 7. Add 120g cubed lamb and cook until browned on all sides, about 5 minutes. 8. Add 100g diced tomatoes, 1g salt, and 1g black pepper. Stir well. 9. Cover and simmer on low heat for 25-30 minutes, until lamb is tender. 10. Stir in 60g Greek yogurt and simmer for 5 more minutes. 11. Serve over brown rice, garnished with 5g chopped cilantro.
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