Lamb Rogan josh
Advertisement
Ingredients
- 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 Purée
- 1kg cubed Lamb
- 150ml Greek yogurt
- Garnish chopped Coriander
Instructions
- Whizz the onions in a food processor until finely chopped. Heat the oil in a large heavy pan and fry the onion, covered and stirring now and then, until it's really golden and soft. Add the garlic and ginger and fry for 5 minutes more.
- Add the Madras paste, paprika, cinnamon, cardamom, cloves, bay leaves, and tomato purée. Stir over the heat for about 30 seconds, then add the lamb and 300ml water. Stir well, lower the heat, and stir in the yogurt.
- Cover and simmer gently for 40–60 minutes, until the lamb is tender and the sauce thick. Serve scattered with coriander, alongside plain basmati or pilau rice.
Adapted from TheMealDB and rewritten in our own words.