Rogan Josh

6 May 2015

Ingredients:

  • 8 garlic gloves, crushed
  • 6cm piece ginger, grated
  • 3 1/2 teaspoons Rogan Josh Mix
  • 1kg diced lamb
  • 3-4 teaspoons ghee or olive oil
  • 1 onion, finely chopped
  • 1 1/2 cups of water
  • 185ml thick plain yoghurt
  • 1/4 teaspoon Garam Masala
  • 2-3 strands of saffron
  • 1 tablespoon milk

Method:

  1. Mix garlic, ginger and 1 1/2 teaspoons Rogan Josh Mix in a large bowl, then stir through lamb ensuring the meat is well coated. Cover and marinate for 2 hours if time allows.
  2. Heat oil in a pan on a low heat add onion & cook for around 10 minutes or until lightly browned
  3. Add remaining Rogan Josh Mix and stir for 2 minutes
  4. Add lamb to casserole dish increase heat to medium, stir through for 5 minutes
  5. Reduce to a low heat cover & cook for 15 minutes
  6. Uncover & fry for another 3 minutes, or until the meat is quite dry
  7. Add 1/2 cup water, cover then cook for 5-7 minutes. Uncover fry for another 2 minutes then add a cup of water, cover & cook for 40-50 minutes gently simmering until meat is tender.
  8. Soak saffron in tablespoon of milk
  9. Stir through yoghurt when meat only has 5 minutes to go, then add milk & saffron, stir
  10. Remove from heat sprinkle with Garam Masala
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