Prep 10 mins
Cook 1 hr 15 mins
Another version of the recipe that I posted, before. This version has no lemon juice so is smoother. The use of ghee helps give the dish a touch of class. This version is for STARDUST. So try it and post me another review. Please.
- 2 1⁄2 lbs lamb, cubed
- 3 tablespoons ghee
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 inch cube fresh ginger, grated
- 3 garlic cloves, crushed
- 1 large red onion, sliced
- 14 ounces tomatoes
- 1 tablespoon tomato puree
- 5 ounces warm water
- 1 teaspoon salt
- 4 ounces double cream
- 2 teaspoons garam masala
- 2 tablespoons fresh coriander leaves, chopped
- Melt two tbsp ghee over medium heat and fry the meat till it changes colour, remove from the pan.
- Lower the heat and fry the cumin, coriander, turmeric, chilli powder, ginger and garlic for 1 minute.
- Raise the heat to medium and refry the meat with any juices for 3 minutes.
- Add the onions and stir fry for 5 minutes.
- Add the tomatoes and tomato puree cook for 2 minutes.
- Add the salt and water, bring to the boil and simmer till meat is tender approximately 1 hour.
- Stir in the cream and turn off the heat.
- In a small pan melt the remaining ghee and fry the garam masala stir and add a tbsp of the meat sauce to the pan stir and add to the meat.
- Garnish with the coriander leaves.
- Serve with Cumin rice, a vegetable dish, chutney and pappads.
This was a super tasty dish! Really impressed by it. Yum yum. I did make some alterations for my own tastes, I added an extra tsp of cumin, chilli and turmeric and it was perfect medium spice for me. I would like to try making this into a lower fat version as I'd live to have it more often but it is very fattening. Next time I will use sunflower oil at the beginning and use only ghee to blend with the garam masala I will also use yoghurt or single cream in place of double cream. Instructions could have been a little clearer (I peeled my tomatoes before adding them!) but was delicious nonetheless!
I made this for a curry night and all the family enjoyed it. I can't comment on the flavour (I only eat poultry and fish/seafood) but everyone who ate the curry said it was wonderful. Only suggestion is to make the directions a little more clear. Thanks Brain H for posting your recipe.
This was our first attempt at making Rogan Josh and it was enjoyed by all. though the DM thought it was a bit too spicy but still ate it all up (please note she does not like spicy/hot). DH would like to try this again using beef. Thank you Brian H.