India · lamb

Lamb Rogan josh

Name: Lamb Rogan josh
Yield: 4 servings
Cuisine: India
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Onion2
Sunflower Oil4 tbsp
Garlic4 cloves
Ginger
Madras Paste2 tbsp
Paprika2 tsp
Cinnamon stick1
Cardamom6
Cloves4 cloves
Bay Leaf2
Tomato Purée1 tbsp
Lamb1 kg
Greek yogurt150 ml
Coriander

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
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.
2
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.
3
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.