Lamb rogan josh

Yield: 4 servings

Measure Ingredient
1 \N Lemon; juice of
2 \N Garlic cloves; crushed
2 tablespoons Olive or sunflower oil
875 grams Tenderlean boneless lamb joint; cut into2.5cm
\N \N ; (1-inch) cubes (1
\N \N ; 3/4lb)
1 large Onion; sliced
2½ \N Cm; (1-inch) piece of
\N \N ; fresh root ginger,
\N \N ; grated
2 teaspoons Garam masala; or to taste
1 teaspoon Chilli powder; or to taste (1 to 2)
4 \N Cardamom pods
1 tablespoon Tomato puree
1 \N 397 gram can chopped tomatoes; (14oz)
150 millilitres Beef stock; (1/4 pint)
1 \N 150 gram car low-fat natural yogurt; (5oz)
\N \N Salt and pepper
\N \N Chopped fresh coriander; to garnish

Mix the lemon juice, garlic, oil and a little salt together in a bowl and stir in the lamb. Cover and marinate in the refrigerator overnight.

Place the lamb and marinade in a large pan, add the onion and ginger and cook gently for 5 minutes, stirring occasionally.

Add the garam masala, chilli powder, cardamom pods and seasoning. Cook for 2 minutes, stirring continuously.

Stir in the tomato puree, tomatoes and stock. Bring to the boil, cover and simmer for 1-1½ hours, stirring occasionally.

Carefully stir in the yogurt. Check the seasoning and serve straight away, garnished with chopped coriander.

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