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LAMB ROGAN JOSH

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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