Rogan Josh (2)

16 ingredients
10 steps

Ingredients

  • 2 1/2 lbs lamb, cubed
  • 3 tablespoons ghee
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 inch cube fresh ginger, grated
  • 3 garlic cloves, crushed
  • 1 large red onion, sliced
  • 14 ounces tomatoes
  • 1 tablespoon tomato puree
  • 5 ounces warm water
  • 1 teaspoon salt
  • 4 ounces double cream
  • 2 teaspoons garam masala
  • 2 tablespoons fresh coriander leaves, chopped

Directions

  1. 1
    Melt two tbsp ghee over medium heat and fry the meat till it changes colour, remove from the pan.
  2. 2
    Lower the heat and fry the cumin, coriander, turmeric, chilli powder, ginger and garlic for 1 minute.
  3. 3
    Raise the heat to medium and refry the meat with any juices for 3 minutes.
  4. 4
    Add the onions and stir fry for 5 minutes.
  5. 5
    Add the tomatoes and tomato puree cook for 2 minutes.
  6. 6
    Add the salt and water, bring to the boil and simmer till meat is tender approximately 1 hour.
  7. 7
    Stir in the cream and turn off the heat.
  8. 8
    In a small pan melt the remaining ghee and fry the garam masala stir and add a tbsp of the meat sauce to the pan stir and add to the meat.
  9. 9
    Garnish with the coriander leaves.
  10. 10
    Serve with Cumin rice, a vegetable dish, chutney and pappads.

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