Lamb Rogan Josh
"Traditional versions of this dish can take quite a long time to prepare but I've adapted this version so you can whip it up after work. Adjust the spices to your taste."
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
2-3
ingredients
- 350 g diced lamb
- 2 tablespoons oil
- 6 whole cardamom pods
- 2 teaspoons ground cloves
- 1 -2 fresh red chile, chopped
- 2 small onions, chopped
- 2 inches fresh ginger, grated
- 3 -5 cloves garlic, grated
- 1 -2 teaspoon chili powder
- 3⁄4 cup yogurt
- salt
- 2 tablespoons tomato paste
- 1 tablespoon ground almonds
directions
- Before starting, purée the chillies and onion together with a hand blender or food processor.
- You can use a touch of water, if necessary.
- Heat the oil in a large frying pan.
- Throw in the cardamom pods and cloves and leave just until they start to sizzle and pop.
- Then add in the puréed chillies and onions along with the ginger, garlic and chilli powder.
- Let sauté for a few minutes, then add the yogurt.
- Mix until the yogurt is completely combined with the other ingredients, then add the lamb.
- Turn the heat down and leave to simmer for 15-20 minutes, stirring from time to time.
- When the mixture is fairly dry, stir in the tomato paste and the ground almonds.
- Serve over basmati rice.
- Samosas or popodums are a nice side dish.
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Reviews
-
this is very good and cooks up quicker than most lamb dishes. i added some black mustard seeds and garam masala, and i doubled the recipe which made an enjoyable dinner. -
this recipe was fabulous! thank you. I made some minor amendments. I also put the ginger and garlic into the food processor together with the onions and chillies. Also I used dried chillies instead of fresh ones, and added cinnamon sticks, fresh tomatoes and left out the ground almonds as I didn't have any. -
Totally tasty. Delicious. Only bugbears were it took 10 minutes longer prep (grinding spices and almonds, pureeing onion & chilli) and another 10 or 25 minutes longer to cook as seemed to take forever to get a bit drier - it was extremely watery until we put in the tomato paste and ground almonds.
Tweaks
-
this recipe was fabulous! thank you. I made some minor amendments. I also put the ginger and garlic into the food processor together with the onions and chillies. Also I used dried chillies instead of fresh ones, and added cinnamon sticks, fresh tomatoes and left out the ground almonds as I didn't have any.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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