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Lamb Blueberry Rogan Josh by Chef Gurj Dhaliwal
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Lamb Blueberry Rogan Josh by Chef Gurj Dhaliwal

Yields:
4 - 6 Main Course Portions

Ingredients

  • 2 tbsp (30 ml) Vegetable Oil
  • 1 tsp (5 ml) Coriander Seeds
  • 1 tsp (5 ml) Fennel Seeds
  • 5 Whole Cloves
  • 1 Cinnamon Stick
  • 4 Green Cardamom Pods
  • 2 cups (300 g) Yellow Onion, chopped
  • 3 tbsp (30 g) Garlic Cloves, chopped
  • 3 tbsp (30 g) Ginger, chopped
  • 4 Fresh Red Chillies, chopped
  • 1 tbsp (15 ml) Garam Masala
  • 2 tbsp (30 ml) Paprika
  • 2 ½ lbs (1.2 kg) Boneless Lamb Shoulder or Lamb Leg cut into large ¾”cubes
  • 2 tsp (10 ml) Turmeric Powder
  • 1 tsp (5 ml) Ground Black Pepper
  • 2 tsp (10 ml) Salt
  • 1 ½ cups (325 g) Fresh or Frozen B.C. Blueberries
  • 1 cup (250 g) Canned Diced Tomatoes, drained with no tomato juice
  • ½ cup (125 ml) Water
  • 1 tbsp (15 ml) Fresh Mint, chopped

Directions

  1. Place a large wide flat-bottom pot or Dutch oven over medium heat. Add 1 tbsp (15ml) of oil and preheat for 2 minutes, then add coriander seeds, fennel seeds, cloves, cinnamon and cardamom. Toast all spices in oil for 3 minutes.
  2. Increase heat to medium high, add in the chopped onions and cook for 10 minutes.
  3. Add in garlic, ginger, chili, garam masala, paprika and cook for 5 minutes.
  4. In a separate bowl combine the turmeric, black pepper, cubed lamb and remaining 1 tbsp. (15ml) of oil. 
  5. Add the lamb into the onion spice mixture and stir to coat in all spices. Cook for 5 minutes.
  6. Add in blueberries, canned tomatoes, salt, and water. Cover with lid, reduce the heat to medium low and cook the lamb for 15 minutes.
  7. Uncover and continue to cook over medium low heat for 45 minutes until the lamb is tender and the sauce is thick.
  8. Garnish with fresh chopped mint and serve with yogurt.

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