LAMB ROGAN JOSH
What better in this cold weather.
- 75 ml (5 tablespoon) olive oil
- 1 onion, finely chopped
- 10 ml (2 teaspoon) garlic, finely chopped
- 5 ml (1 teaspoon) ginger, finely chopped
- 10 g Rogan Josh spice (*see below for recipe, or use store bought)
- 500 g lamb knuckles or you can use beef chuck (deboned)
- ½ tin (200 g) tomato purée
- 375 ml water
- 75 ml plain yogurt
- 15 ml (1 tablespoon) fresh coriander, chopped
Sauté onion, ginger, garlic and spice in the oil until sticky. Add a teaspoon of water to loosen.
Add meat and fry until browned. Add water and tomato purée. Let simmer on medium heat with lid on for 1 hour, or until meat is tender.
Stir through yogurt and simmer for 5 minutes, ensure the yogurt cooks through.
Season to taste and sprinkle with chopped coriander before serving.
Serve with rice.
- Rogan Josh spice mix:
- 1 tablespoon paprika
- 1 ¼ teaspoon ground cumin
- 1 teaspoon garlic powder
- ¾ teaspoon ground ginger
- ¾ teaspoon ground coriander
- ¾ teaspoon black pepper
- ¼ teaspoon cayenne pepper for mild taste. Another ¼ tsp for more heat.
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- pinch saffron (can use ¼ teaspoon turmeric)
Recipe and photo: Amanda Conradie
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