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Lamb Rogan josh
Lamb Rogan josh
Ingredients
- Onion – 2 quartered
- Sunflower Oil – 4 tbsp
- Garlic – 4 cloves
- Ginger – Thumb sized peeled and very finely grated
- Madras Paste – 2 tbsp
- Paprika – 2 tsp
- cinnamon stick – 1
- Cardamom – 6 bashed to break shells
- Clove – 4
- Bay Leaf – 2
- Tomato Purée – 1 tbsp
- Lamb – 1kg cubed
- Greek yogurt – 150ml
- Coriander – Garnish chopped
Instructions
- Put the onions in a food processor and whizz until very finely chopped.
- Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft.
- Add the garlic and ginger, then fry for 5 mins more.
- Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée.
- Stir well over the heat for about 30 secs, then add the meat and 300ml water.
- Stir to mix, turn down the heat, then add the yogurt.
- Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick.
- Serve scattered with coriander, with plain basmati or pilau rice.
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