Lamb Rogan josh
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
-
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