Tuesday, June 21, 2011

Rogan Josh

Rogan Josh


1kg Lamb (diced)
oil or ghee
2 large onions (sliced finely)
1-1.5 cups natural yoghurt
1 chilli (cut finely)
1 tbsp ground coriander
2 tsp ground cumin
1 tsp ground cardamon
1/2 tsp ground cloves
1 tsp tumeric
4 cloves garlic (cut finely)
1 tbsp ginger (grated or cut finely)
1 tsp salt
3 tsp garam masala
400g tin diced tomatoes
almonds (lightly toasted)
fresh coriander to garnish

1. Heat oil or ghee in a pan and cook the onion slowly until translucent.

2. Add garlic, ginger and chilli and cook for a minute.

3. Add lamb and brown.

4. Add all the herbs and stir through the meat.

5. Add tomatoes and yoghurt and simmer for 1.5 to 2 hours. You don't have to simmer for this long but it makes the meat lovely and tender and enhances the flavours.

6. Garnish with coriander leaves and almonds.

7. Serve with Basmati rice,

I love the smell of this dish as it's cooking. The cardamon and cloves smell so lovely.

To make this dish slightly cheaper you can buy a leg of lamb instead of lamb pieces and remove all the meat and dice it up.

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