Rogan josh
Ingredients
-
4 onions, sliced
4 garlic cloves, crushed
2.5cm/1in cube fresh ginger, finely chopped
3 tbsp ghee
½ leg of English lamb, roughly chopped
3 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
½ tsp cayenne pepper
1 tsp paprika
1 cinnamon stick
1 tsp garam masala
2 handfuls fresh coriander
1-2 x 400g/14¼oz cans tomatoes
550ml/1 pint chicken stock
6 whole chillies
4 tomatoes
salt, to taste
- To serve
-
cooked rice
naan bread
Preparation method
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Fry the onion, garlic and ginger in one tablespoon of the ghee until soft, but not brown.
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Place the mixture to one side and then, in the same pan, dry fry the spices over a low heat for a minute or so, until they give off a heady aroma. Transfer the spices to a bowl and add the remaining ghee to the pan.
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Add the lamb to the pan and fry for about five minutes until brown all over.
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Meanwhile, blend the fried onions, garlic and ginger in a blender or food processor to form a paste.
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Add the blended onion paste and all remaining ingredients to the pan with the lamb, adding two cans of tomatoes if you wish to cook the dish for a long time, otherwise one can will do.
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Bring to the boil, before turning the heat down to a simmer, to cook for 45 minutes to an hour (until the meat is tender). Serve with rice and naan bread.
