Lamb Rogan josh

Lamb · India classic.

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

Method

1. Prep and chop — Put the onions in a food processor and whizz until very finely chopped.
2. Fry — 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.
3. Fry — Add the garlic and ginger, then fry for 5 mins more.
4. Continue cooking — Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée.
5. Stir — Stir well over the heat for about 30 secs, then add the meat and 300ml water.
6. Mix together — Stir to mix, turn down the heat, then add the yogurt.
7. Simmer — Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick.
8. Serve — Serve scattered with coriander, with plain basmati or pilau rice.

More India recipes

• Butter Chicken
• Chicken Biryani
• Palak Paneer
• Samosas
• Dal Tadka
• Garlic Naan