Lamb knuckles rogan josh and spicey pineapple

Recipe from: 9 November 2010

Ingredients 19
Servings 4-6
Time 15 mins

Ingredients

  • 1
    kg
    lamb knuckles or stewing lamb or lamb chops
  • 3
    onions chopped
  • 6
    cloves
    garlic chopped
  • 2
    tsp
    kashmiri chilli powder
  • 1
    cup
    full fat yoghurt
  • 1/4
    cup
    ghee or oil
  • 6
    cloves
  • 2
    black cardamom
  • 4
    green cardamoms
  • 2
    bay leaves
  • 2
    tsp
    coriander powder
  • 1
    tsp
    cumin powder
  • 1
    Tbs
    fresh ginger grated
  • 1/4
    tsp
    turmeric powder
  • 2
    tsp
    salt
  • 410
    g
    tin of peeled tomatoes
  • 3
    Tbs
    garam masala
  • 1/4
    silvered or toasted almonds
  • Fresh coriander leaves for garnish
 

Method

1 1/2 - 2 hours
 
Heat the oil or butter in a heavy pot.
Add your onion and brown.
Add the chilli powder, ginger, cumin, coriander, garlic, ginger, cardamom, cloves, turmeric and fry until all of the spices have released all their wonderful flavour and aromas.
Now add the yoghurt and continue to fry for a minute.
Add your tomatoes, meat and salt and bring to the boil.
Reduce and cook covered for on a gentle simmer for 1 ½ to 2 hours.
Uncover and reduce the sauce right down to a nice thick consistency – stir in the garam masala test for salt and transfer to your serving dish – garnish with silvered almonds and fresh coriander.

Now for something a little extra that is juicy and palate cleansing - and it’s as easy as peeling a pineapple.
Peel 1 pineapple and serve with a side dish of pineapple spice.
Now nothing could be easier than that.

Reprinted with the permission of Janice Tripepi . To visit Janice Tripepi's blog click here...



 

Read more on: sauté  |  lamb
 

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