Rogan josh

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 18
Servings 6
Time 30

Ingredients

  • 15
    ml
    oil
  • 15
    ml
    butter
  • 2
    onions, chopped
  • 5
    ml
    chilli powder or 1 chilli, chopped
  • 15
    ml
    ground coriander
  • 10
    ml
    ground cumin
  • 3
    garlic cloves, crushed
  • 15
    ml
    grated ginger
  • 5
    ml
    crushed cardamom
  • 5
    ml
    turmeric
  • 125
    ml
    plain yoghurt
  • 5
    ml
    salt
  • 420
    g
    1 can chopped tomatoes
  • 30
    ml
    brown sugar
  • 30
    ml
    chutney
  • 1
    kg
    deboned lamb, cubed
  • 15
    ml
    garam masala
  • 15
    ml
    chopped fresh coriander
 

Method

90
 
Heat the oil and butter in a large saucepan and sauté the onions until soft.

Add the chilli powder (or chilli), ground coriander, cumin, garlic, ginger, cardamom and turmeric and stir-fry for 1 minute or until fragrant.

Add the yoghurt, salt, tomatoes, sugar and chutney and simmer for about 10 minutes.

Add the meat and stir to coat with the sauce.

Cover and simmer over low heat for 60-90 minutes or until the meat is tender.

Remove the lid and simmer for another 10 minutes to thicken the sauce.

Stir in the garam masala and scatter the fresh coriander on top just before serving.

Serve with rice.

 

Read more on: stir-fry  |  lamb
 

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