6
India
Lamb Rogan josh
Allergens: Milk
Kashmiri lamb curry, slow braised with ginger and Madras spices until falling apart.
Ingredients
- Vegetable oil 4 tbsp
- Paprika 2 tsp
- Tomato purée 1 tbsp
- Fresh coriander
- Fresh ginger
- Garlic 4 clove
- Onion 2
- Lamb chops 1 kg
- Greek yogurt 150 ml
- Bay leaves 2
- Cardamom 6
- Cinnamon 1
- Cloves 4
- Madras paste 2 tbsp
Method
- 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.