Recipe CookBook

Rogan Josh - Indian Lamb Curry

Cooking time: 55 Minutes

Serves : 4-6

Ingredients :

3 tablespoons of butter

1 kg / 2.2 lbs of lamb steak, cut into 4 cm / 1½ inch cubes

1 tablespoon of ground

1 tablespoon of ground coriander

1 teaspoon of ground turmeric

1 teaspoon of chilli powder

2 teaspoons of minced ginger

2 - 4 cloves of garlic, peeled and crushed

225 to 275 grams / 8 - 10 oz onions, finely sliced

400 gram / 14 oz tin of tomatoes, chopped or whole

1 tablespoon of tomato puree

125 ml / 4 fl oz of warm water

1¼ teaspoons of salt or to taste

90 ml / 3 fl oz of cream

2 teaspoons of garam masala

2 tablespoons of chopped coriander leaves

Method :

1-In a large saucepan melt 2 tablespoons of the butter. Over a medium heat fry the meat in 2 to 3 batches until it browns. Set each batch aside after frying. Lower the heat and add the /var/www/hin, coriander, turmeric, chilli powder, ginger and garlic.

2-Fry for 30 seconds. Increase the heat again and add the meat along with any juices. Fry for 3 to 4 minutes then add the onions. Fry for another 5 to 6 minutes stirring frequently. Now add the tomatoes and tomato puree stir and cook for 2 to 3 minutes.

3-Add the water and salt, bring to the boil, cover and simmer until the meat is tender (around 60 minutes). If using a pressure cooker, add the water and pressure cook for 30 minutes.

4-The mixture can be frozen at this stage. Defrost thoroughly before reheating and bring to the boil.

5-Stir in the cream and remove from the heat. In a separate pan melt 1 tablespoon of butter over a medium heat and add the garam masala, stir briskly and add to the meat.

6-Transfer a little meat gravy to the pan in which the garam masala was fried - stir thoroughly to ensure that any remaining garam masala and butter mixture is fully incorporated into the gravy and add this to the meat.

7-Mix well. Stir in the coriander leaves. Serve with Basmati rice.