Rogan Josh (2)

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 melt two tbsp ghee over medium heat and fry the meat till it changes colour, remove from the pan.
• 2 lower the heat and fry the cumin, coriander, turmeric, chilli powder, ginger and garlic for 1 minute.
• 3 raise the heat to medium and refry the meat with any juices for 3 minutes.
• 4 add the onions and stir fry for 5 minutes.
• 5 add the tomatoes and tomato puree cook for 2 minutes.
• 6 add the salt and water, bring to the boil and simmer till meat is tender approximately 1 hour.
• 7 stir in the cream and turn off the heat.
• 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 garnish with the coriander leaves.
• 10 serve with cumin rice, a vegetable dish, chutney and pappads.