Real Rogan Josh

Men's Health
8 servings
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Lamb

By Food24 November 03 2009
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Ingredients (19)

0.00 oil — for frying
0.00 onion — chopped
0.00 garlic and ginger paste
0.00 bay leaves
0.00 peppercorns
0.00 cardamom — green, pods
0.00 cumin — seeds
0.00 coriander — seeds
0.00 garlic — cloves
0.00 chilli powder
0.00 garam masala
0.00 lamb — for stewing
0.00 curry leaves — leaves
0.00 lamb — stock, made with 2 cubes
0.00 tomato paste
0.00 brown sugar
0.00 yoghurt
0.00 almonds — ground
0.00 garam masala — and coriander, to serve
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Method:

Heat oil in a pot and sauté onions for two minutes.
Add all the spices and sauté until aromatic.
Add a dash of water as things start to stick.
Stir in lamb and toss to coat with spices.
Add curry leaves, stock, tomato paste and sugar.Reduce heat, cover and simmer gently for about 1 1/2 hours.
Remove lid and simmer for a further 30 minutes.
Stir in yoghurt and ground almonds to mix well.
Just before serving sprinkle with garam masala and coriander.
Serve topped with basmati rice and sambals.
Cook’s note:
This curry is best eaten the day after cooking.



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