LAMB ROGAN JOSH
INGREDIENTS
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600g lamb neck fillet, all visible fat removed, cut into 3cm chunks
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1 tbsp vegetable oil
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1 onion, sliced
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2 garlic cloves, peeled and crushed
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1 thumb-sized piece fresh root ginger, peeled and finely grated
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1 bunch fresh coriander, stalks and leaves separated
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2 red chilli, seeded and roughly chopped
MARINADE
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2 tsp garam masala
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2 Tbsp Natural Yoghurt
SPICE MIX
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2 tsp coriander seeds, toasted and ground
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2 tsp cumin seeds, toasted and ground
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1 tsp black peppercorns, roughly ground
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2 tsp kashmiri chili
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1 tsp turmeric
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2 tsp garam masala
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pinch salt
FOR THE GRAVY
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2 tbsp tomato paste
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5cm cinnamon stick
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3 dried bay leaves
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200ml Chicken Stock
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100g fat-free natural yoghurt
METHOD
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Marinade the lamb with the garam masala, and 2 Tbsp natural yoghurt. Set Aside
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Blend together the Spice Mix
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Heat the oil in a large heavy-based casserole and cook the onions and coriander stalks. Dedicate time to cooking off the onions as they will become the rich base of the sauce, this should take 20-30 minutes.
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Once caramelized, add the garlic, chilli and ginger and fry for 2 minutes. Then add the spice mix and fry for another 2 minutes.
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Add the lamb and fry for 4-5 minutes until coated and browned. Mix in the tomato purée and add in the cinnamon and bay leaves.
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Cover with stock or water and simmer for 2-3 hours until the meat is tender and sauce is thick.
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Stir in the yoghurt and cook for 10 minutes.
SERVING
- Serve garnished with the fresh coriander leaves.