Lamb rogan josh — tender lamb slow-cooked in a rich, aromatic sauce of onions, ginger, yogurt and warming whole spices. A deeply flavoured Indian classic with rice.
- 2 quartered Onion
- 4 tbsp Sunflower Oil
- 4 cloves Garlic
- Thumb sized peeled and very finely grated Ginger
- 2 tbsp Madras Paste
- 2 tsp Paprika
- 1 Cinnamon Stick
- 6 bashed to break shells Cardamom
- 4 Cloves
- 2 Bay Leaf
- 1 tbsp Tomato Puree
- 1kg cubed Lamb
- 150ml Greek Yogurt
- Garnish chopped Coriander
Tags:
Curry Spicy AlcoholicVideo
Preparation
- Whizz the onions in a food processor until very finely chopped. Heat the oil in a large heavy pan and fry the onion with the lid on, stirring now and then, until really golden and soft. Add the garlic and ginger and fry for 5 minutes more.
- Tip in the curry paste, all the spices, the bay leaves and the tomato purée, and stir well over the heat for about 30 seconds. Add the meat and 300ml water, stir to mix, turn down the heat, then add the yogurt.
- Cover and gently simmer for 40–60 minutes, until the meat is tender and the sauce thick. Serve scattered with coriander, with basmati or pilau rice.
