Lamb rojan josh
Prep:
15 mins
Cook:
60 mins
2 onions, chopped very finely
4 tbsp sunflower oil
4 garlic cloves, finely crushed
1 tsp fresh root, peeled and very finely grated
2 tbsp madras curry paste
2 tsp paprika
1 cinnamon stick / 1 tsp ground cinnamon
6 green cardamom, bashed in a mortal and pestle
4 cloves
2 bay leaves
1 tbsp tomato purée
1kg lean leg of lamb, cub into cubes
150ml Greek yoghurt
Chopped coriander, to garnish
Heat the oil in a large heavy-based pan, add the onion and fry with the lid on, stirring occasionally, until the onion is soft and golden. Add the ginger and garlic and fry for a further five minutes.
Add the curry paste, the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 1-2 minutes, and then add the lamb and 300ml of water. Stir to mix, reduce the heat and add the yoghurt.
Place the lid on the pan and then allow to gently simmer for between 40 and 60 minutes until the meat is tender and the sauce has thickened. Serve garnished with coriander, with plain basmati rice.
Serves
4-6
Preparation Time
15 minutes
Cooking Time
60 minutes
Main ingredients
Vegetables, Lamb
Recipe Type
Dinner, Family Dinners, One Pot, Curry
Cuisine
Indian
Special Info
Egg free
Level of Difficulty
Easy
