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.
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INGREDIENTS
Nutrition- 350g diced lamb
- 2tablespoons oil
- 6whole cardamom pods
- 2teaspoons ground cloves
- 1 -2
- 2
- 2
- 3 -5
- 1 -2teaspoon chili powder
- 3⁄4cup yogurt
- 2tablespoons tomato paste
- 1tablespoon ground almonds
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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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