Rogan Josh

Submitted By: Noodles

Recipe Rating:

No Reviews Yet!
Difficulty: easy

Ingredients

1 tbsp oil
2 onions, chopped
1/2 cup low fat yoghurt
1 tsp chili powder
1 tbsp ground coriander
2 tsp ground cumin
1 tsp ground cardamom
1/2 tsp ground cloves
1 tsp ground turmeric
3 cloves garlic, crush
1 tbsp grated fresh ginger
400g can chopped tomatoes
1kg boned leg of lamb, trimmed, cubed
1/4 cup slivered almonds
1 tsp garam masala
chopped fresh coriander leaves, to garnish

Directions

Heat the oil in a large saucepan, add the onion and cook, stirring, for 5 minutes, or until soft. Stir in the yoghurt, chilli powder, coriander, cumin, cardamom, cloves, turmeric, garlic and ginger. Add the tomato and 1 teaspoon salt, and simmer for 5 minutes.

Add the lamb and stir until coated. Cover and cook over low heat, stirring occasionally, for 1-1 1/2 hours, or until the lamb is tender. Uncover and simmer until the liquid thickens.

Meanwhile, dry-fry the almonds over medium heat for 3-4 minutes, shaking the pan gently, until the nuts are golden brown. Remove from the pan at once.

Add the garam masala to the curry and mix through well. Sprinkle the slivered almonds and coriander leaves over the top.


1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32