From the shelf

Lamb Rogan josh

Name: Lamb Rogan josh
Cuisine: Indian
Ingredients: 2 quartered Onion; 4 tbsp Sunflower Oil; 4 cloves Garlic; Thumb sized peeled and very finely grated Ginger; 2 tbsp Madras Paste; 2 tsp Paprika; 1 cinnamon stick; 6 bashed to break shells Cardamom; 4 Cloves; 2 Bay Leaf; 1 tbsp Tomato Purée; 1kg cubed Lamb; 150ml Greek yogurt; Garnish chopped Coriander

Indian · Lamb · 14 ingredients · 3 steps

bbcgoodfood.com Watch it made

Curry
Spicy
Alcoholic

Kitchen clock

--:--:--

Batch

Metric

Timer

Kitchen

What you need

Ingredients

Onion2, quartered
Sunflower Oil4 tbsp
Garlic4 cloves
GingerThumb sized peeled and very finely grated
Madras Paste2 tbsp
Paprika2 tsp
cinnamon stick1
Cardamom6, bashed to break shells
Cloves4
Bay Leaf2
Tomato Purée1 tbsp
Lamb1 kg, cubed
Greek yogurt150 ml
CorianderGarnish chopped

Tick something here and it comes off the market list too.

How it goes

Method

0 of 3 done

Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.
Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.

My notes