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