Lamb Rogan Josh2020-07-31
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Lamb Rogan Josh, I guess it would work with beef.
3.5 tbsp ghee or butter
1 cinnamon stick
6 green cardamom pods , lightly bruised
1 large onion, chopped
3 cloves garlic, minced
1 tbsp ginger, grated
5 tbsp pasatta
1 tsp salt
750g/1.5lb lamb shoulder, cut into cubes
1.5 cups / 375ml chicken stock
2 tbsp paprika
3/4 tsp chilli powder (or to your taste
4 tsp ground coriander
4 tsp ground cumin
2 tsp turmeric powder
1/4 tsp nutmeg
1 tsp garam marsala
1/2 tsp fennel powder
1/2 tsp extra garam masala
1/2 tsp extra fennel powder
Melt ghee/butter in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
Add onion and cook for 5 – 10 minutes, until golden and starting the brown on the edges.
Add the garlic, ginger and spices, cook for another minute.
Mix in the tomato pasatta and salt, then add stock and mix.
Add lamb, stir, bring to simmer.
Place lid on turn heat to low, so it’s simmering gently.
Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender.
Remove lid, and continue cooking for another 15 minutes to reduce sauce slightly. The lamb should be very tender by this stage.
Stir in the Extra garam marsala and fennel. Cook for another few minutes.