Lamb Rogan Josh
Recipe from Tony Ferguson’s ‘World of Flavours’ Mini Cook Book. Serves 4.
Ingredients
- 480g Diced lamb leg (well trimmed of fat)
- ¾ Cup skim milk yoghurt
- 1 Tablespoon extra virgin olive oil
- 1 Onion, chopped
- 1 Cinnamon stick
- 5 Cardamon pods, bruised
- ½ 1 Teaspoon chilli powder
- ½ Teaspoon turmeric
- 3 Garlic cloves, crushed
- 3cm Piece ginger, grated
- 2 Tomatoes, diced
- 1 Tablespoon tomato paste
- ¼ Cup chopped coriander leaves
- 1 Teaspoon garam masala
Method
- Combine the lamb, yoghurt and ½ teaspoon of salt in a bowl and set aside for 30 minutes.
- In a frying pan or medium saucepan with a tight fitting lid heat the oil over medium heat. Add the onion and cook, stirring until golden, about 10 minutes.
- Add the spices, garlic and ginger and stir until fragrant. Add the tomatoes, tomato paste and lamb mix and stir through. Cover and cook on low heat for 40 minutes checking from time to time and adding a little water if it starts to stick.
- When the lamb is tender add the coriander and garam masala. Serve with steamed vegetables.
