Lamb rogan josh
Source: seed-indian
Ingredients
- 800 g lamb shoulder, cubed
- 3 tbsp vegetable oil
- 3 medium onions, sliced
- 4 clove garlic cloves, minced
- 2 tbsp ginger, grated
- 2 tbsp tomato puree
- 150 ml greek yoghurt
- 1.5 tsp ground coriander
- 1.5 tsp ground cumin
- 1 tsp paprika
- 0.5 tsp chilli powder
- 1 tsp garam masala
- 0.5 tsp turmeric
- 2 medium red peppers, chunked
- 400 ml tinned tomatoes
- 300 ml beef stock
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh coriander, chopped
Method
Lamb rogan josh
Method
Heat the oil in a large, heavy-bottomed pot and brown the lamb in batches, then set aside. In the same pot, soften the onions over medium heat for 5 minutes, then add garlic and ginger, cooking for another minute until fragrant. Stir in the tomato puree and all the dry spices, cooking for 2 minutes to toast them, then add the yoghurt and stir well. Return the lamb to the pot with the tinned tomatoes, stock, peppers, salt and pepper, then bring to a simmer. Cover and cook on low heat for 1.5 to 2 hours until the lamb is tender, stirring occasionally. Finish with fresh coriander and serve with rice or bread.
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