Rogan Josh
Created | Updated Jan 28, 2009
Ingredients:
1 Onion.
1 Clove garlic.
1 about size of top of thumb piece of root ginger.
2 tsp powdered coriander.
2 tsp tumeric.
2 tsp paprika.
4 whole green cardamoms. Peeled & crushed.
½ tsp chilli powder.
2lb lamb trimmed & diced.
1 red pepper.
1 tin chopped tomatoes
1 tbsp tomato puree.
Butter
Cream
Oil
Peel and finely chop onion. Finely chop garlic and ginger. Fry gently in the butter and a dash of oil for about 5 mins.
Add the spice mixture and gently fry for a further 2 mins, stirring constantly.
Increase the heat and add the diced meat and fry until browned, ensuring that the meat is evenly coated with the mixture. Add the pepper, tomato puree and tomatoes.
Cover pan and gently simmer for about 1½ hours or until meat is tender stirring occasionally.
Stir in cream, cook for an additional 5 minutes and serve.
1 Onion.
1 Clove garlic.
1 about size of top of thumb piece of root ginger.
2 tsp powdered coriander.
2 tsp tumeric.
2 tsp paprika.
4 whole green cardamoms. Peeled & crushed.
½ tsp chilli powder.
2lb lamb trimmed & diced.
1 red pepper.
1 tin chopped tomatoes
1 tbsp tomato puree.
Butter
Cream
Oil
Peel and finely chop onion. Finely chop garlic and ginger. Fry gently in the butter and a dash of oil for about 5 mins.
Add the spice mixture and gently fry for a further 2 mins, stirring constantly.
Increase the heat and add the diced meat and fry until browned, ensuring that the meat is evenly coated with the mixture. Add the pepper, tomato puree and tomatoes.
Cover pan and gently simmer for about 1½ hours or until meat is tender stirring occasionally.
Stir in cream, cook for an additional 5 minutes and serve.
